Steak Nachos with Lager Cheese Sauce
Food and Drink

Courtesy of Tyson Willis on Twitter @twillis321

Steak Nachos with Lager Cheese Sauce

"Don’t use a ridiculously flavorful beer. The fluid can make or break this recipe. Sodium citrate is a magical ingredient that makes cheese sauce creamy smooth without having to dilute the flavor of the cheese with milk."

Serves: 4


For the nachos:

1 pound flank steak

2 tablespoons olive oil

1 lime, juiced

1 orange, juiced

1 tablespoon roasted garlic, chopped

½ tablespoon hot cumin

1 teaspoon sea salt

½ teaspoon ground black pepper

1 bag corn tortilla chips


For the lime-cilantro rice:

2 tablespoons olive oil

1 cup long-grain rice

2 cups water

1 lime, juiced

cilantro, to taste


For the lager cheese sauce:

¾ cup lager beer or milk

1 ½ teaspoons sodium citrate

8 ounces applewood smoked cheddar (because it’s smoked!)

1 tablespoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

For the lime-cilantro rice: Put the oil and rice into a medium-high electric frying pan (or skillet on the stove or grill). Roast the rice to get a nice, very light tan color. Add the water and simmer until the water is gone. Stir in the lime juice and cilantro. Keep warm.

For the steak: Mix olive oil, lime juice, orange juice, garlic, cumin, salt and pepper in a container, such as a plastic zip bag. Add the steak and make sure it is completely covered by the marinade. Refrigerate for at least 2 hours, but not more than 8. Remove the steak from the marinade and discard the liquid.

Preheat the grill as hot as you can in order to get good grill marks and a great crust (my favorite part). Add the meat to the hot grates and grill, turning once, until medium or medium-rare, about 135°F on a meat thermometer. Remove and let sit for 10 minutes. Cut the meat into bite-size pieces and keep warm.

For the cheese sauce: In a saucepan, pour in the liquid and sodium citrate and boil until it dissolves over medium heat. Once dissolved, break the cheese into chunks and add, stirring until melted. Stir in the remaining ingredients.

Assemble the nachos: Arrange a layer of tortilla chips on the plate, overlapping a bit. Sprinkle a shallow layer of the rice over the chips. Pour the creamy cheese sauce over it all (the cheese helps hold the citrus rice to the chips). Add a layer of the diced steak, and top with diced tomatoes, cilantro, sour cream, chiles, or whatever strikes your fancy.