Elk Steak Nachos with Avocado Crema
Take your nacho game to the next level by adding tender, marinated elk steak, homemade pickled onions and jalapeños, quesadilla cheese, and avocado crema. All the ingredients come together for the perfect steak nachos of your dreams.
Servings: 4
Calories: 900kcal
Equipment
- pint-sized glass jars
Ingredients
Steak:
- 10-12 oz elk steak, any cut (or venison, moose, antelope, beef, etc.)
- 1 chipotle pepper in adobo sauce, diced
- ¼ cup adobo sauce or chipotle sauce
- 2 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon garlic, minced
Nachos:
- 8 oz tortilla chips
- 16 oz quesadilla cheese
Avocado Crema:
- 1 ripe medium avocado
- ¼ cup sour cream or plain yogurt
- 3 tablespoon lime juice
- 2 tablespoon cilantro, roughly chopped
- ½ garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- cilantro, chopped (for garnish)
- lime wedges (optional, for serving)
- pickled red onions
- pickled jalapeños
Instructions
Steak:
- Add all ingredients except steak to glass container or zippered bag. Stir to combine. Refrigerate for up to 2 hours.
- When ready to cook, preheat grill to 350°F. Remove steak from marinade and place directly over the flames. Cook for 3-4 minutes per side or until internal temperature reaches 120°F for medium-rare. Cooking time will depend largely on the shape and thickness of your steak.
- Let steak rest for 10 minutes, then cut into bite-sized pieces.
Avocado Crema:
- Place all ingredients in a mini food processor or blender. Blend until smooth.
- Store in a zippered bag with all the air squeezed out or in a sealable container with plastic wrap sitting on the surface of the sauce to keep from browning.
- Refrigerate until ready to use. Sauce will keep for up to 3 days in the fridge.
Nachos:
- Preheat broiler on low. Line a sheet pan with parchment paper.
- Place chips in a single layer on pan. Top with half of the cheese.
- Distribute steak bites evenly over chips. Top with remaining cheese.
- Broil for 3-4 minutes or until cheese is melted.
- Top with pickled jalapeños and pickled onions. Drizzle with avocado crema. Top with chopped cilantro and serve with lime wedges, if desired. Serve hot and enjoy!
Notes
-
Cooking the steak to rare or medium-rare ensures it does not get overcooked when you place the nachos in the oven. If you cook the steak well-done, it will become overly dry and tough in the oven.
-
Leftover steak can be used in place of the marinated steak.
-
To skip a step, make a double batch of the pickling brine and use it for both the jalapeños and the onions.
-
Place avocado crema in a zippered bag and cut off a small part of the corner to use for drizzling.
Nutrition
Calories: 900kcal | Carbohydrates: 51g | Protein: 52g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1101mg | Potassium: 711mg | Fiber: 8g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 27mg | Calcium: 915mg | Iron: 4mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
