Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Today’s low energy use recipe is a delightful twist on classic beefy nachos, as we’re cooking strip steak in a cast iron skillet strip steak! Sure, this method isn’t quite as energy efficient as microwaving cheese on tortilla chips, but trust me when I say that the ten minutes of cooking time is totally worth it!
Since cast iron heats evenly and holds heat in well, it’s a perfect cooking vessel for any low energy use recipe. This one only takes five minutes on the stove and five minutes under the broiler. No heating the oven, and no long stove-top cooking time – just quick and easy cooking!
Make sure you choose a select or choice grade strip steak for this recipe. You want a steak with a decent amount of marbling, but you don’t need something prime grade. This keeps your costs lower and reduces the amount of fat in your cast iron skillet when it’s time to add in the chips.
I like to sear the sliced, marinated meat in the hot cast iron skillet and cook it with a wooden spoon for five minutes on high heat. Then I turn the heat off and let the bottom of the meat and onions brown a little bit in the hot pan while getting the toppings ready. After that, I just remove the meat, wipe out the moisture on the bottom of the skillet with a paper towel so the chips aren’t soggy, and load up the nachos!
Finally, the delicious dip I create takes no energy to prepare, and its classic ingredients pair perfectly with flavors used to marinate the skirt steak.
Enjoy this low energy use recipe for nachos at your next party or for a fun weekend family dinner!
Cast Iron Skillet Strip Steak Nachos
- 1 lb. Strip steak
- 1 c. Sliced red onion
- ½ tsp. Sea salt
- ½ tsp. Coriander
- ¼ tsp. Black pepper
- ¼ tsp. Cumin
- 2 tbsp. Fresh squeezed lime juice
- Zest from ½ fresh lime
- 1 tbsp. Minced garlic
- 1 tbsp. Butter
- ½ Large bag of tortilla chips
- 8 oz. Shredded cheese (Mild cheddar and Monterrey jack)
- ¼ c. Pico de gallo (from store)
- ¼ c. Chopped sweet and spicy pickled jalapenos
- Fresh chopped cilantro for garnish
1) Pat the steak dry with a paper towel. Cut off any outer fat. Slice the meat very thinly as shown in the photo above. Add it to a bowl along with the garlic and red onions.
2) Measure out the cumin, coriander, sea salt, and black pepper. Add them to the bowl with the steak.
3) Squeeze in the lime juice, add the lime zest, and rub everything together until the steak is completely coated. Let it marinate for ten minutes on the counter.
4) Heat cast iron skillet on high heat and add butter to melt. Add marinated meat to hot skillet and sear/cook for five minutes, stirring very little only to make sure all meat sides sear.
5) Turn heat off after five minutes. Let the steak and onions rest while preparing the other ingredients.
6) Once the other ingredients are ready for the next steps, remove the steak and onions from the hot skillet. Carefully wipe the bottom dry with a paper towel.
7) Add in tortilla chips on the bottom, then the meat and onions, then cheese, and finally top with the pico de gallo and jalapenos.
8) Broil on high for 5 minutes to melt the cheese and serve.
While you could serve these nachos with plain sour cream, the flavors of this simple dip are worth the extra effort! Combine 1 cup of sour cream mixed, 2 teaspoons of taco seasoning, 1 tablespoon fresh chopped cilantro, a pinch of cumin, and 1 tablespoon of lime juice into a mixing bowl and stir until smooth.
It’s Nacho Time!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan