Loaded Steak Nachos

1

Preheat the oven to 400°F. Add the chopped steak to a bowl and toss with avocado oil, cumin, chipotle, paprika, garlic powder, oregano, and sea salt until evenly coated. Set aside.

2

Heat a large frying pan over medium-high heat. Sear the steak for about 2 minutes per side. It should be slightly undercooked—it’ll finish cooking in the oven.

3

On a lined baking sheet, layer the tortilla chips, black beans, steak bites, and cheese. For best results, build in layers to get a balanced chip-to-topping ratio. Bake for 10–15 minutes, or until the cheese is melted and the chips are golden and crisp.

4

Remove from the oven and top with your pickled onion, radish, pico, sour cream, cilantro and avocado (omit any you don’t like or add any you love). Serve immediately and enjoy!

5

Notes: I love serving these with a quick homemade pico de gallo: Just mix together 1 cup finely chopped tomato, ¼ cup red onion, ¼-½ jalapeño, and ½ cup cilantro with a pinch of sea salt and 2 Tbsp lime juice. Let it sit for a few minutes to let the flavours develop—so fresh and delicious. You can easily customize this recipe to suit your dietary needs. Swap the steak for crumbled tofu, cooked chicken breast, or shrimp. You can also use grain-free or veggie based tortilla chips if preferred!