Steak and Potato Nachos

Steak & Potato Nachos

INGREDIENTS
2 russet potatoes, sliced
1 pound skirt steak
4 Tbsp. olive oil
Salt (to taste)
Pepper (to taste)
2 tsp paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey jack cheese
Sour cream
Salsa (optional)
2 minced green onions

PREPARATION
1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.
3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
4. Let the steak rest for 10 minutes, then slice into cubes.
5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and Monterrey jack cheese. Broil for five minutes or until the cheese is melted.
6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

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Baked Round Steak in BBQ Sauce

Baked Round Steak in Barbeque Sauce

5 lbs. round steak cut into 1-inch strips
2 T. veg. oil
1 clove garlic, minced
¾ C. distilled white vinegar
1 T. white sugar

½ C. ketchup
1 t. dry mustard
1 t. paprika
1 t. salt
1/8 t. black pepper

Directions:
Preheat oven to 325 degrees F.
1. Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet, cook minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.

2. Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

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