Georgina and I were able to have a nice camping getaway this past weekend at Sandy Pines Campground in Kennebunkport Maine. While we were there I made this nacho dish for lunch one day. I have always been a little unimpressed by campfire nachos so I made this version that used cheese sauce to try and keep it crispy, melty, and delicious. This is for episode 2 of my grilling series, so scroll down for the video!
Lots of parsley for the chimichurri. You could do this ahead of time in the food processor to make it a little easier.
I like to have more than one herb in chimichurri, for this one I added a little sage, rosemary, and thyme.
Grilled poblanos and corn for more nacho toppings.
I love cooking in cool spots like this!
The steak is marinated in the chimichurri along with a little Worcestershire.
Build up the nachos and pour on the cheese.
So good! Watch the video below!
Grilled Chimichurri Steak Nachos
- 1 bunch parsley
- 2 cloves garlic
- 3 leaves sage
- 2 teaspoons roughly chopped rosemary
- 1 teaspoon roughly chopped thyme
- 1/2 cup olive oil
- salt and pepper
- 1 pound skirt steak
- salt and pepper
- worcestershire sauce
- half of the chimichurri from above
- 1 can evaporated milk
- 1 tablespoon cornstarch
- 8 ounces jack cheese shredded
- 50 tortilla chips
- 2 poblano peppers roasted and chopped
- 2 ears corn roasted and kernels remove
- Make the chimichurri by chopping everything really small or putting it all into a food processor or blender. Set half aside, and put the other half into a bowl with the steak and add some salt and pepper, and a few splashes of Worcestershire. Allow the steak to marinate for at least a half hour or up to 24 hours.
- Mix the evaporated milk with the cornstarch and whisk to combine. Bring to a simmer and remove from heat. Whisk in the cheese until melted. Return to heat if needed to help it fully melt.
- Grill the steak over high heat to a medium doneness. Allow to rest for 10 minutes before slicing thin.
- Put the chips down first, then top with the corn and poblano. Next add the steak, and then pour on the cheese sauce. Drizzle on some chimichurri before serving.