Ingredients

The following ingredients have 4 Servings
  • 1 cup diced tomatoes (about 1 large or 2 medium)
  • ¼ cup diced red onion
  • 1 jalapeño
  • seeded and finely chopped
  • ¼ cup finely chopped cilantro
  • 1 lime
  • juiced
  • 2 teaspoons olive oil
  • Salt
  • to taste
  • 2 large avocados
  • 2 cloves garlic
  • minced
  • 1 jalapeño
  • minced
  • ¼ red onion
  • minced
  • 1 to 2 limes
  • juiced
  • Salt and black pepper
  • Cayenne
  • ½ cup olive oil
  • 1 medium yellow onion
  • quartered
  • 3 tablespoons chopped garlic
  • 1 bunch thyme
  • chopped
  • ¼ cup balsamic vinegar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon cayenne
  • ¼ teaspoon red pepper flakes
  • One 2-pound beef tri-tip roast
  • Salt and freshly ground black pepper
  • 1 bag tortilla chips (8 to 10 ounces)
  • 8 ounces sliced cheddar cheese
  • 8 ounces sliced Monterey Jack cheese
  • Sour cream
  • ¼ cup cilantro leaves
  • for garnish

Instruction

  • For the nachos, marinate the beef: In a large mixing bowl, combine the oil, onion, garlic, thyme, vinegar, onion powder, garlic powder, cayenne and red pepper flakes
  • Add the beef, cover and refrigerate for at least 6 hours or up to 3 days
  • For the pico de gallo, in a medium bowl, combine all the ingredients and mix well
  • Season to taste with salt
  • For the guacamole, in a medium bowl, combine all the ingredients and mix well
  • Prepare a two-stage grill with high and medium-low sides
  • Season the beef with salt and pepper, place on the hot side of the grill and sear, turning once, until charred on both sides, about 3 minutes a side
  • Move the meat to the medium-low side of the grill and continue grilling, turning the meat over every 10 minutes or so, until an instant-read thermometer inserted in the thickest part of the meat reaches 140°F for medium, about 35 to 40 minutes total
  • Transfer the meat to a cutting board and let rest for 15 minutes before cutting into ½-inch dice
  • (You will have leftover beef; start by cutting about 2 cups’ worth and reserve the rest for another use
  • ) Working in batches, arrange the chips on an oven-safe baking dish or a microwave safe plate
  • Top each chip with half a slice each of cheddar and Monterey Jack
  • Microwave the nachos at full power just until the cheese melts, 30 to 45 seconds
  • Top each chip with a piece or two of beef, a dollop each of guacamole and sour cream and a spoonful of pico de gallo
  • Repeat with the remaining ingredients and serve