Discover the amazing flavor of Chef Tom's Carne Asada Cedar Plank Nachos grill recipe. Enjoy fresh pico and a creamy avocado crema for a great appetizer or game day treat!
WHAT YOU'LL LOVE
- Diluted fajita bath soak: Thirty to sixty minutes in equal parts fajita bath and water seasons the skirt steak and softens it without over-curing it.
- Cedar plank cooking and serving: The plank carries the nachos to the grill, adds a little cedar smoke as the cheese melts, and doubles as the serving board.
- Hot, fast steak sear: A bed of charcoal at about 600°F chars the thin skirt steak quickly while keeping the center rosy.
- Layered cool toppings: Romaine, creamy avocado crema, fresh pico de gallo, and cotija go on after grilling, so they stay cool against the hot chips.
Carne Asada Cedar Planked Nachos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
862
Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!
Ingredients
- Skirt steak
-
Sweetwater Spice Tres Chiles Fajita Bath
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- Tortilla chips
- Black beans
- Quesadilla cheese
- Shredded romaine
- Cotija cheese
-
Flavocano Smoky Red Pepper Hot Sauce
- 1 cup tomato, small dice
- 1/3 cup red onion, small dice
- 1/4 cup jalapeño, minced
- 1/4 cup cilantro, minced
- 3 tbsp lime juice
-
Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 1 cup sour cream
- 1 small avocado, diced
- 1/4 cup cilantro
- 1 tbsp lime juice
-
1/2 tsp smoked salt
- 1/2 tsp cumin
For the pico de gallo:
For the avocado crema:
Directions
Place the skirt steak in an 8 quart Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to cover. Lock the plate in place to submerge the skirt steak. Soak for 30-60 minutes.
Build a large hot bed of charcoal in the Kamado Joe Classic III Ceramic Grill. Set up the grill for direct grilling. Stabilize the temperature at around 600ºF.
- To make the pico de gallo, combine all ingredients and mix well. Taste and adjust lime/salt level as needed. Store in the refrigerator for up to one week.
To make the avocado crema, combine all ingredients in a quart sized pitcher. Process with an immersion blender until smooth (alternatively, place in a food processor or blender). Store in the refrigerator for up to one week.
Remove the skirt steak from the marinade. Remove excess liquid from the surface with paper towels. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
- Grill the steak until lightly charred. Flip and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest.
Fill two Cedar Smoking Planks with tortilla chips. Cover the chips with the Chihuahua Quesadilla melting cheese. Sprinkle the rinsed black beans over the cheese.
- Transfer the planks to the Kamado Joe. Close the top vent on the grill to trap the heat in the dome of the grill. Cook until the cheese is melted. Remove from the grill.
Dice the skirt steak into very small pieces. Spread the chopped skirt steak over the nachos. Top the Carne Asada Cedar Plank Nachos with shredded romaine lettuce, avocado crema, pico de gallo, Cotija cheese and Flavocano Smoky Red Pepper Hot Sauce.
Recipe Note
Recipe FAQ
Why soak the skirt steak in fajita bath diluted with water?
Equal parts Tres Chiles Fajita Bath and water seasons the steak and softens it. Diluting it and limiting the soak to 30-60 minutes keeps the acid from making the surface mushy.
Why pat the steak dry before seasoning it?
Removing surface moisture helps the carne asada seasoning stick and lets the steak char on the grill instead of steaming.
Why grill at about 600°F?
Skirt steak is thin. A very hot fire chars the surface fast, so the inside can stay medium rare before the steak toughens.
What internal temperature should the steak reach?
This recipe pulls it at 130°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why dice the steak very small?
Skirt steak has a pronounced grain. Cutting it into small pieces shortens the fibers, so each bite on a chip is tender instead of chewy.
Why cook the nachos on cedar planks?
The plank holds the layered chips, cheese, and beans while it goes on the grill, and its mild smoke flavors the melting cheese. It also works as a serving board.
How do I use cedar planks safely at high heat?
Use food-safe, untreated cedar planks and soak them in water first, as their packaging directs. Keep a spray bottle or water nearby, and watch the planks in case the edges flare up. Never leave them unattended on a very hot grill.
Why close the top vent when the planks go on the grill?
Closing it traps heat inside the dome so the cheese melts evenly without needing a long time on the fire.
How long do the pico and avocado crema keep?
The pico de gallo keeps for several days in the refrigerator. The avocado crema is best within about 2-3 days, since fresh avocado darkens as it sits.
How indoor-friendly is this recipe?
4 out of 5. A hot cast iron skillet or broiler can char the steak, and a sheet pan in a 450°F oven can melt the cheese over the chips. You'd lose the cedar smoke.
Recipe Highlights
Diluted fajita bath soak: Seasons and softens the skirt steak.
Cedar plank serving: Adds mild smoke and doubles as the platter.
Fast, hot sear: Chars thin skirt steak without overcooking it.
Cool, fresh toppings: Contrast the hot, melted chips.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.1 oz
- per serving
- Calories
- 862
- Carbs
- 59 grams
- Protein
- 60 grams
- Fat
- 43 grams
- Sodium
- 950 milligrams
