Let 1 Grilled Flank Steak stand at room temperature for 30 minutes. Thinly slice steak; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Start with our recipe for Grilled Flank Steak and turn it into delicious loaded Italian Nachos.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Grilled Flank Steak | ||
| 2 c. Hy-Vee smooth & cheesy pasteurized cheese product, cubed | ||
| ¼ c. Hy-Vee whole milk | ||
| 1 (9-oz.) bag Hy-Vee white corn restaurant-style tortilla chips | ||
| 1 ½ c. Peppadew peppers, chopped | ||
| ¾ c. Hy-Vee Greek Kalamata pitted olives, chopped | ||
| Fresh oregano leaves, for garnish | ||
| Culinary Tours New York-style bagel seasoning, for serving |
Things To Grab
- Microwave-safe bowl
- Serving platter
Directions
Place cubed cheese and milk in a microwave-safe bowl. Microwave on HIGH at 30-second increments until melted and smooth, stirring between each increment.
Layer nachos on a large serving tray alternating tortilla chips, peppadew peppers, olives, and sliced steak. Drizzle with cheese sauce. If desired, garnish with oregano leaves and bagel seasoning.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 100mg
- Sodium: 1610mg
- Total Carbohydrates: 41g
- Protein: 31g
Daily Values
0%
Iron 15%
0%
Calcium 130%
0%
Vitamin D 50%
0%
Potassium 10%