High Plains Bison Nachos
The best part about tender cuts of bison, like its skirt steak, is that they still hold the rich, intense flavor of the meat, but do great with seasonings too. This recipe seasons skirt steak with soy sauce, lime juice, and cilantro, and sears it to perfect. Diced up and piled with cheese over crispy tortillas, and it becomes part of some of the best nachos you’ve ever had.
- 2 lb bison skirt steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 3 tbsp chopped cilantro, plus more for garnish
- ½ tsp red pepper flakes
- 1 bag tortilla chips
- 15 oz refried beans
- 2 cup grated sharp Cheddar cheese
- 1 small onion, diced
- 1 tomato, diced
- 1 jalapeño, seeded and sliced
- Guacamole, for garnish
- sour cream, for garnish
- Place the skirt steak in a large resealable plastic bag. Add in the olive oil, soy sauce, lime juice, cilantro, and red pepper flakes. Seal the plastic bag and massage ingredients into skirt steak to incorporate evenly. Refrigerate for at least 30 minutes.
- Heat the oil in a large skillet over medium-high heat. Remove the meat from the marinade and sear until brown, about 5 minutes. Flip over and cook for another 3 minutes for medium-rare. Cook the steak in batches, depending on the size of your skillet. Transfer meat to cutting board and let rest for 5 minutes.
- Once the meat has rested, thinly slice the steaks on a diagonal against the grain of the meat.
- Meanwhile, preheat the oven to 350 degrees and place half of the tortilla chips in a 9-by-13-inch baking dish.
- Spread a layer of refried beans on top of the chips. Cover with half of the meat and half of the cheese. Sprinkle in half of the diced onion, tomato, and jalapeño. Repeat with the remaining ingredients. Cover baking dish with foil, and bake for 10-12 minutes, until heated through and cheese is melted. Remove the foil and top with guacamole, sour cream, and cilantro.