1-1/2 lbs flank steak
1 bag of favorite tortilla chips
8 oz Monterey jack cheese, divided
1 tbsp unsalted butter
1 tbsp flour
1/2 cup milk
1-2 cups pico de gallo
1 cup guacamole
1 jalapeno, sliced
1 red chili pepper, sliced (optional)
4 tbsp. Kinder’s Woodfired Garlic , divided
1 lime, sliced for garnish
1/4 cup cilantro, loose for garnish
Place flank steak in a large baking dish and apply 3 tbsp of Kinder’s Woodfired Garlic Rub generously on both sides. Wrap and place in refrigerator for at least 1 hour.
Pre-heat grill to medium-high heat to 450ºF.
Grill flank steak for 4-5 minutes on each side, or until internal temperature reaches 130ºF for medium rare. Remove from grill and allow to rest for at least 15 minutes before slicing.
Slice steak against the grain and chop for nachos.
Meanwhile, heat a small saucepan over medium heat and add butter.
Once butter has melted, add in flour to create a roux. Cook 1-2 minutes until the roux is golden in color, stirring often.
Slowly add in the milk while stirring. Stir for a few minutes until sauce begins to thicken slightly.
Add 1 tbsp of Kinder’s Woodfired Garlic Rub and stir.
Add in grated cheese, one handful at a time, stirring until melted. Set aside and keep war until serving.
Pre-heat oven to 350ºF.
Using a regular sized cast iron skillet, layer a handful of tortilla chips and top them with flank steak and shredded cheese.
Place skillet into oven and cook until cheese is completely melted.
Remove from oven. Top with queso sauce, pico de gallo, guacamole and cilantro. Serve. Enjoy.