Game Day Nachos
Barbecue pit-master Rasheed Phillips shows us the how-tos of reverse seared NY Strip Steak cooked on Gozney Dome and served over Argentinian style nachos.
- Cook Time
- 25 minutes
Ingredients
- Serves
- 4-6people
Recommended Equipment
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Bind and salt steak heavily. For best results salt steak the night prior, letting it rest uncovered on a cooling rack in the fridge.
Step 2
Allow steak to temper, oil the cast iron pan and place the steak in. Set the pan to the opposite side of Gozney Dome.
Step 3
After 2 minutes, flip the steak. Cook steak to preferred doneness.
Step 4
To make the chimichurri, finely mince cilantro and parsley, and place into a food-safe bowl. Add red chili flakes and Mexican oregano. Pour in red wine vinegar, lime juice, and olive oil. Whisk thoroughly and salt to taste.
Step 5
To make the tortilla chips, cut the tortillas into quarters.
Step 6
In a cast iron skillet pour in beef tallow, allow it to render, and come to a steady simmer. Carefully place tortillas into skillet and flip once they start to puff. Remove from tallow, place on a cooling rack, and add salt to taste.
Step 7
Heat a small cast iron pan, place the smoked Gouda inside and allow it to fully melt.
Step 8
Lay a bed of tallow-fried tortilla chips down, then pour over the melted cheese. Slice your steak at an angle against the grain thinly and place it on top of cheese-covered tortillas. Then cover with a generous amount of fresh chimichurri. Serve and enjoy!
