Carne Asada Cedar Plank Nachos Recipe
For the pico de gallo:
For the avocado crema:
- 1 cup sour cream
- 1 small avocado, diced
- 1/4 cup cilantro
- 1 tbsp lime juice
- 1/2tsp smoked salt
- 1/2 tsp cumin
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.
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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.