2 large tomatoes
1 clove garlic, minced
2lb steak such as rib eye or top sirloin
Olive oil
Humble and Frank BIG DIPPER BBQ SAUCE AND MARINADE
1 large bag tortilla chips (about 12 oz)
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
Pickled jalapeños
½ cup cooked corn kernels
¼ cup thinly sliced scallions
¼ cup fresh cilantro leaves
Sour cream
Guacamole
Limes to serve
Cut the tomatoes into ¼-inch wedges, remove the seeds, then dice. Mix with the garlic, and season with salt and pepper. Cover and refrigerate until ready to use.
Heat a grill to high heat. Season the steaks with salt and pepper, and rub with a little olive oil. Grill until medium rare, about 5 minutes on each side. Transfer to a plate and cover loosely with aluminum foil. Steak’s internal temperature should be 145°F once rested for 5 minutes.
Slice the steak against the grain into thin slices. Place in a large bowl and mix with about ¾ bottle of BIG DIPPER BBQ SAUCE.
Heat the oven to 375°F.
Line a large sheet pan or cast iron pan with parchment paper. Add a layer of tortilla chips, then about ¼ of the cheddar and ¼ of the Monterey Jack. Repeat these layers until all the tortillas and cheese are used up. Sprinkle with jalapeños and prepared tomatoes.
Bake in the oven until the cheese is completely melted, 10-15 minutes.
Top with prepared steak, corn, scallions, cilantro and sour cream as desired. Serve with guacamole and lime wedges.
Swap out the H&F product listed in the recipe above for one of the following.
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