Cheesy Korean Nachos
Kelly Woo
4
Korean
Appetizers
Ingredients
1 pound short rib (cut flank style) or ribeye or flank steak
1 bag tortilla chips
1 cup shredded Mexican cheese
¼ cup diced tomatoes or pico de gallo
¼ cup pickled jalapeños
1 avocado, diced
Chopped cilantro, for serving
Directions
In a mixing bowl or plastic bag, combine meat and Southern Art Original Korean BBQ Sauce. Marinate overnight or at least 12 hours.
Heat an oven-safe pan to medium-high heat. Grill meat gently on each side, turning once, until about medium-rare. Heat oven to broil, and transfer pan to top rack; broil meat for 3 minutes on each side. Transfer meat to cutting board. Let rest for 10 minutes before slicing into bite-sized pieces.
Preheat oven to 350 degrees. On a baking sheet, arrange even layer of tortilla chips and top with cheese. Bake for 15 minutes or until cheese is bubbly and melted.
Remove from oven, and top nachos with grilled meat, tomatoes or pico de gallo, pickled jalapeños, avocado, and cilantro. [Feel free to add any additional toppings you love, such as sour cream, black beans, etc.] Drizzle with Southern Art Original Hot Sauce before serving.