2 russet potatoes, sliced
4 tablespoons olive oil
Salt and pepper to taste
2 teaspoons paprika
½ teaspoon garlic powder
1 tablespoon olive oil
1lb skirt steak
1 jalapeno, seeded and diced
1 cup cheddar cheese, shredded
½ cup pepper jack cheese, shredded
2 green onions, chopped
Sour cream and salsa for serving
Preheat the oven to 450F.
Wash and slice the potatoes into rounds.
In a large plastic bag, combine the potato slices, olive oil, paprika, garlic powder, salt and pepper and shake/mix until every potato slice is evenly coated in the oil and spice mixture.
Transfer the potatoes to a baking sheet lined with aluminum foil and bake for 20 minutes, or until golden brown but not yet crispy. Set aside to cool.
Season the steak with salt and pepper.
Add the remaining tablespoon of olive oil to a medium skillet over a high heat. Once almost-smoking, add the steak and cook for 3-5 minutes on each side depending on preference. Transfer to a chopping board and allow to rest at least 10 minutes before slicing into bite-sized pieces.
Set the oven to broil, with a baking rack in the highest position.
In a large skillet, lay the potato pieces down in an even layer. Top with an even layer of the steak pieces, jalapeno, and shredded cheeses.
Broil 3-7 minutes, or until the cheese is melted and bubbling.
Allow the nachos to cool slightly before topping with green onions and serving with sour cream and salsa (if desired).
