Lineup

  • 1.5 lbs Hanger steak
  • 8 oz. Chimichurri sauce
  • 1 Avocado
  • 1.5 cups Mixed Mexican cheese, shredded
  • 1.5 cups Queso, crumbled
  • 1 cup Jalapeño 
  • 3/4 cup Pico de gallo (includes tomatoes, onion, cilantro, lime juice, and salt)
  • 3 sprigs Cilantro
  • 1/4 cup Sour cream
  • 1 bag Multicolor tortilla chips

 

Game Plan

  • Marinate steak in chimichurri sauce for a minimum of 1 hour and a maximum of 24 hours
  • Preheat broiler
  • Add pico de gallo
  • Deseed and chop jalapeño
  • Sear steak on a cast iron skillet
  • Assemble chips on an ovenproof surface
  • Top with crumbled queso, sliced steak, shredded cheese, and jalapeños
  • Place under broiler for 2 minutes
  • Once browned, remove from oven. Let cool for 1 minute
  • Top with sour cream, pico de gallo, avocado, and cilantro
Beringer Vineyards Founders Estate Pinot Noir

Pairs well with

Beringer Founders' Estate© Pinot Noir

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