Print Options:

London Broil Nachos

Spicy charred beef thinly sliced with caramelized onions make the perfect topping for nachos. I find the perfect cut of meat is London broil, also called top round. It is a cheap cut of meat but cooked quickly and thinly sliced it stays juicy and tender. When looking for a cut of beef, try to find one as uniform as possible. Odd sizes will cook at different rates and not give you a consistent cook.

These nachos are perfect for your next game night, movie date or whenever you have a craving for nachos!

Some of my favorite toppings include: jalapeños, queso cheese, salsa and guac!

(adsbygoogle = window.adsbygoogle || []).push({});
Cuisine ,
Courses ,
Time
Prep Time: 15 15 mins Cook Time: 10 10 mins Rest Time: 5 5 mins Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year
Description

Thinly sliced spicy beef layered over nachos with caramelized onions. 

Ingredients
  • 1 pound London Broil
  • 1/2 tablespoon Kosher salt
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Chilli powder
  • 1 teaspoon Cumin
  • 1/4 teaspoon Pepper
  • 1 Sweet onion
  • 2 tablespoons Butter
Instructions
  1. Season the beef

    In a small bowl mix together the salt, onion powder, garlic powder, chilli powder, cumin and pepper. Sprinkle heavily on both sides of the steak and press down. 

  2. Sear the beef

    Heat a skillet over medium-high heat. Add a tablespoon of oil and lay in the beef. Sear for 3 minutes, add a tablespoon of butter and flip the beef over. Cook for another 3 minutes or until done to your liking. I think a nice medium-rare works best. 

    Once cooked remove to a cutting board to rest for 5 minutes.

    Turn the heat to medium and add another tablespoon of butter to the skillet and add sliced onions. Cook for 5 minutes or until caramelized and tender. 

    Make sure the beef is at room temperature to ensure even cooking. Cooking time will vary based on the thickness of your cut of meat.
  3. Slice the beef

    After resting for 5 minutes thinly slice the beef against the grain. Place the beef and onions on top of nachos and pour over the resting juices along with sides of your juice.