Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 182
Calories from Fat 85 (47%)
Amount Per Serving %DIV
Total Fat 9.4g 14%
Saturated Fat 1.7g 9%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 9.1mg 3%
Sodium 186.3mg 8%
Potassium 122.3mg 3%
Total Carbohydrate 17.8g 6%
Dietary Fiber 1.4g 5%
Sugars 1.2g
Protein 5.3g 11%

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Recipe Description
This recipe was an award winner at the 1995 Texas Hill Country Wine and Food Festival. Since I have had this recipe I have never found a better way to use that leftover steak I bring home from the steak house.    
Prep time
10 min
Cook time
10 min
Ready In
20 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  habanero mayo
1/2 Cup(c)  pineapple pico de gallo
5 1/2 Cup(c)  refried black beans, heated
16   nacho chips
2 Tablespoon(T)  olive oil
1 Teaspoon(t)  garlic powder
1 Teaspoon(t)  freshly ground black pepper
1 Tablespoon(T)  guajillo chile powder
8 Ounce(oz)  boneless sirloin steak

Preparation

TRIM THE FAT FROM THE STEAK.

Cut the steak against the grain into thin slices. Cut the sirloin slices again into medallions that are slightly smaller than the chips you're using.

Lay the sirloin medallions on a flat surface.

In a small bowl, combine the guajillo chile powder, black pepper, and garlic powder. Dust each medallion with a pinch of the dry mixture, turn, and dust the other side.

In a medium-sized skillet, heat the olive oil over medium heat.

Cook the steak medallions for 1 minute on each side for medium-rare (or until just heated if you're using leftovers).

Assemble the nachos by spreading a spoonful of black beans on each chip and then placing a sirloin medallion on it.

Top the sirloin with about a heaping teaspoonful of the pineapple pico de gallo and a heaping teaspoon of the habanera mayo.

Place on a serving plate and serve immediately

Additional notes

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