Cheesy Korean Nachos
, by Amber Chase
, by Amber Chase
One of the owners' go-to meals for a laid-back Saturday are these loaded cheesy Korean nachos, topped with tender short ribs, Southern Art Co. Korean BBQ Sauce, fresh pico de gallo, pickled jalapeños, cilantro, avocado, and their signature Southern Art Original Hot Sauce. Piled high on a mountain of tortilla chips, these nachos are ideal for passing around the table, gathering to watch a game or movie, or enjoying on the back patio.
A simple idea for Father's Day: Gift a bottle of this Southern-made hot sauce that's versatile and flavorful enough to become a kitchen staple. Then, give Dad the restful holiday he's been longing for: a day with no agenda except for these nachos.
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
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.