Game Day Nachos

Barbecue pit-master Rasheed Phillips shows us the how-tos of reverse seared NY Strip Steak cooked on Gozney Dome and served over Argentinian style nachos.

Recommended Oven
Dome, Arc XL, Arc, Roccbox
Cook Time
25 minutes
Subscribe to our YouTube for more recipes

Ingredients

Serves
4-6people

Steak: 

  • 1 1/2-Inch-thick ribeye steak 
  • Smoked flaky salt  

Tortillas: 

  • 510g Beef tallow 
  • Salt 
  • Smoked Gouda round 
  • Small flour tortillas 

Chimichurri:  

  • 1 Bushel Cilantro 
  • 1 Bushel Parsley 
  • 2 tbsp red chili flakes  
  • 1 tbsp Mexican oregano 
  • 41g Red-wine vinegar 
  • 113g Olive oil  
  • 2 Limes 
  • Salt [to taste] 

Equipment Needed

  • Dome

    Dome

    View
  • Dome Cover

    Dome Cover

    View
  • Dome Stand

    Dome Stand

  • Infrared Thermometer

    Infrared Thermometer

  • Pizza Server

    Pizza Server

    View

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Bind and salt steak heavily. For best results salt steak the night prior, letting it rest uncovered on a cooling rack in the fridge.

Step 2

Allow steak to temper, oil the cast iron pan and place the steak in. Set the pan to the opposite side of Gozney Dome.

Step 3

After 2 minutes, flip the steak. Cook steak to preferred doneness.

Step 4

To make the chimichurri, finely mince cilantro and parsley, and place into a food-safe bowl. Add red chili flakes and Mexican oregano. Pour in red wine vinegar, lime juice, and olive oil. Whisk thoroughly and salt to taste.

Step 5

To make the tortilla chips, cut the tortillas into quarters.

Step 6

In a cast iron skillet pour in beef tallow, allow it to render, and come to a steady simmer. Carefully place tortillas into skillet and flip once they start to puff. Remove from tallow, place on a cooling rack, and add salt to taste.

Step 7

Heat a small cast iron pan, place the smoked Gouda inside and allow it to fully melt.

Step 8

Lay a bed of tallow-fried tortilla chips down, then pour over the melted cheese. Slice your steak at an angle against the grain thinly and place it on top of cheese-covered tortillas. Then cover with a generous amount of fresh chimichurri. Serve and enjoy!

Author Rasheed Phillips avatar
Rasheed Phillips

Fire Chef

United States

The ultimate pit-master renowned for open fire cooking with unbeatable flavor.

Learn More