Type what you have

Ingredients

• ✓ flap steak
• green curry paste
• fish sauce
• rice vinegar
• coconut milk
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ flap steak
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• chicken broth
• water
• pinto bean
• oregano
• salt
• onion
• bacon fat
• vegetable oil
• chipotle pepper
• black pepper
• salt
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich