Grill gives corn and steak nachos a smoky flavor

  • By J.M. Hirsch Associated Press
  • Tuesday, July 16, 2013 8:23pm
  • Life

When I was a kid, one of my go-to fend-for-myself meals was nachos.

Heap tortilla chips, refried beans, olives, meats, cheeses and whatever else struck me onto a giant dinner plate.

Sprinkle a liberal amount of cheese over everything, then pop the whole thing in the microwave for a minute.

Done! And delicious.

It didn’t occur to me until I was an adult that there was any other way to make nachos.

I was blown away by the difference between nuking my nachos and baking them in the oven. Texture alone was remarkably improved. No more soggy chips that turned rubbery by the end of the meal.

And that says nothing of the wonderful browning of the cheese no microwave ever could achieve.

And it didn’t occur to me until this summer that I could take my nacho evolution even further by moving them out of the oven and onto the grill.

The point, of course, is not merely to use the grill as an outdoor oven, though in summer sometimes that is justification enough.

The point, rather, is to use the power of the grill to impart a delicious smokiness to the nachos. And that is why the corn and the steak that eventually land on the nachos first get cooked on the grates.

Of course, nachos are a personal matter. We all have our set of must-have toppings. So use my list as a suggestion and run with the technique.

Corn and steak grilled nachos

3tablespoons adobo sauce (from a can of chipotle chilies in adobo)

3tablespoons tomato paste

3tablespoons canola or vegetable oil, plus extra

1teaspoon garlic powder

1teaspoon kosher salt

9ounces beef sirloin, thinly sliced (can substitute pre-sliced “stir-fry” beef)

1ear corn, husked

111-ounce bag corn tortilla chips

1cup grated cheddar cheese

1/2pint cherry tomatoes, cut into quarters

1/3cup pepperoncini, stemmed and thinly sliced

1/2small red onion, diced

Before turning on the grill, make sure the baking sheet you plan to use fits on it with the lid down. If it doesn’t, you can divide the ingredients into multiple smaller pans, even metal cake or pie pans. The smaller pans also can be cooked in batches, if needed.

In a medium bowl, whisk together the adobo sauce, tomato paste, oil, garlic powder and salt. Add the steak and mix to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to overnight.

When ready to cook, heat the grill to medium-high.

Rub the corn with a bit of canola oil, then set it on the grill. Cook the corn, turning often, until lightly browned on all sides, about 2 to 3 minutes. Transfer the corn to a plate and set aside until cool enough to handle.

Meanwhile, use an oil-soaked paper towel held with tongs to coat the grill grates with oil. Add the steak and grill for 1 to 2 minutes per side, or to desired doneness. Transfer to a plate and set aside. Leave the grill on, but reduce the heat to low.

Arrange the tortilla chips in an even layer on a rimmed baking. Spread the steak evenly over the chips.

Cut the corn kernels from the cobs. To do this, stand the ear on its wide end, then use a knife to saw down the length of the sides. Scatter the corn kernels over the steak and chips, then scatter the cheese over that. Set the baking sheet on the grill, cover the grill and cook for 7 to 10 minutes, or until the cheese is melted.

Remove the baking sheet from the grill, then scatter the tomatoes, pepperoncini and diced onion over the other toppings. Serve immediately.

Makes 6 servings. Per serving: 520 calories; 290 calories from fat (56 percent of total calories); 32 g fat (7 g saturated; 1.5 g trans fats); 50 mg cholesterol; 42 g carbohydrate; 4 g fiber; 3 g sugar; 19 g protein; 890 mg sodium.

More in Life

Ice queen: Local women’s hockey team founder is fearless

Leslie Tidball’s fearless competitive spirit keeps her going strong in ice hockey at 64 years old.

Sarita Viramontiz attempts a start off the blocks during an open house at the Granite Curling Club Sunday night in Seattle on February 18, 2018. (Kevin Clark / The Daily Herald)
Granite Curling Club hosts open houses to teach the Olympic sport

With the 2018 Winter Games wrapping up, the club expects its informal classes to fill up quickly.

How to entice a wide range of winged friends to your yard

A Tulalip Bay couple shares how they encourage birds, bees and butterflies to visit their garden.

You can bird-proof your home to prevent window deaths

Studies estimate that billions of birds die after crashing into glass in the U.S. each year.

American horror: What can we do to prevent mass murder?

There isn’t a single cause or a single solution for deathly shootings like the one in Florida.

Making chores fun: Clean up the kitchen in five easy steps

“Zone cleaning” is to do one step at a time, which means that chores aren’t overwhelming.

Discovering the romance of Germany’s Black Forest

Avoid the tourist traps and immerse yourself in the region’s charming countryside.

Growing up: Some plants go through changes not unlike puberty

Arborvitae, junipers, spruce and pines, for example, exhibit juvenile and adult characteristics.

Decorated ceramic pig bares famous Wemyss Ware trademark

Very early flower-decorated pigs from Wemyss Ware have auctioned for over $30,000.

Most Read