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97% would make again

Steak And Potato Nachos

Tasty Team


for 3 servings

  • 2 russet potatoes, sliced
  • 1 lb skirt steak (455 g)
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons paprika
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup shredded monterey jack cheese (50 g)
  • sour cream
  • salsa, optional
  • 2 green onions, minced

Nutrition Info

    Calories 851
    Fat 50g
    Carbs 39g
    Fiber 4g
    Sugar 2g
    Protein 59g

Estimated values based on one serving size.


  1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  4. Let the steak rest for 10 minutes, then slice into cubes.
  5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  6. Broil for five minutes or until the cheese is melted.
  7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
  8. Enjoy!

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