Skirt Steak Nachos

Bacalao Navideño Recipe 

• View Ingredients

  2 pounds skirt steak
  3 tablespoons soy sauce
  2 tablespoons freshly squeezed lime juice
  1 tablespoon Worcestershire sauce
  1 teaspoon Dijon mustard
  2 garlic cloves, finely chopped
  1/2 teaspoon kosher or coarse sea salt
  1/2 teaspoon coarsely ground black pepper
  Vegetable oil, for the grill or pan
  Totopos or tortilla chips
  5 to 6 cups La Costeña® refried pinto beans
  1 pound grated Mennonite, Chihuahua, asadero, quesadilla, or Monterey Jack
  cheese (about 4 cups)
  10 to 20 La Costeña® pickled jalapeños, thinly sliced, or to taste
  2 ripe avocados, halved, pitted, and diced

• View Preparation Instructions

  Cut the skirt steak into 4 to 6 pieces.

  
  For the marinade, whisk together the soy sauce, lime juice, Worcestershire,
  Dijon, garlic, salt, and pepper in a large bowl.

  Add the meat, toss well, and
  let marinate while you heat the grill or grill pan

  Preheat the oven to 400°F with racks in the lower and upper third.

  
  Preheat the grill, grill pan, or a large cast-iron pan over high heat.

  (If using an outdoor grill, you can grease it with a halved onion – using a paper towel, rub
  the cut side of the onion with some oil and use it to grease the grill.)

  If using a grill pan or cast-iron, lightly oil it.

   

  Once hot, add the steak pieces, working in batches if necessary; do not crowd. Grill or sear for 2 to 3 minutes per side. Remove and cut into bite-size pieces, and cover to keep warm.

  
  Place the tortilla chips on two large bakingsheets.

   

  Spoon refried beans over all of the chips, cover with the shredded cheese, and top each chip with 1 or 2 pickled jalapeño slices.

   

  Bake 5 to 6 minutes until the cheese completely
  melts and begins to lightly brown around the edges.

   

  Remove from the oven and scatter the steak over the top.

   

  Scatter the diced avocado on top as well.

  
  Serve immediately.