Let 1 Grilled Flank Steak stand at room temperature for 30 minutes. Thinly slice steak; set aside.
Start with our recipe for Grilled Flank Steak and turn it into delicious loaded Italian Nachos.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 100mg
- Sodium: 1610mg
- Total Carbohydrates: 41g
- Protein: 31g