Grilled Surf 'n Turf Party Nachos with Avocado Cotija Sauce
This seems like a long recipe, but no worries: it's totally doable and is an awesome party appetizer. The pico de gallo and avocado cotija sauce can be made up to a day ahead; marinate the steak and shrimp earlier in the day so everything is ready to go. If making an extra large batch, a paella pan works great!
1/4cupsour creamSalvadoran sour cream is excellent
2tablespoonscotija cheesecrumbled (or sub a salty cheese like feta)
juice from 1/2 of a lime
1tablespoonchopped green onion
for the nachos
12 - 16ouncesflank steak1/2" thick, trimmed of fat and membrane
6ouncesraw shrimpmedium, peeled, deveined, tail off
olive oilfor marinating
2teaspoonschipotle seasoning blend or chili powder
1large bag sturdy tortilla chips
1/2cupchopped red bell pepper
1/2jalapeno peppersliced into rings
2cupsgrated quesadilla cheese
1tablespoonminced cilantrofor garnish
for the margarita pico de gallo
Gently toss all of the ingredients in a small mixing bowl. If possible, let set for an hour or more.
for the avocado cotija sauce
Add all ingredients to a blender or food processor (or a tall container to use with an immersion blender) and blend until smooth.
for the nachos
Preheat the grill to medium-high and prepare for direct grilling. Clean and oil the grates.
Brush both sides of the steak with oil. Sprinkle 1 1/2 teaspoons of the seasoning over both sides and rub.
Brush the shrimp with oil and sprinkle with 1/2 teaspoon of the seasoning. Toss to coat all sides with the seasoned oil.
Place the steak directly on the grill grates on one side of the grill. Lay a sheet of foil on the other side. Spray with non-stick spray, and add the shrimp in a single layer (or, string the shrimp in skewers and place them directly on the grill grates).
Turn each shrimp after 2 to 3 minutes, and grill for 2 minutes more. The shrimp are cooked when plump, completely opaque with pink edges. Remove from heat.
Grill the steak on side for 3 to 4 minutes, then flip and grill for 3 minutes more (or until your desired doneness). Remove to a cutting board, cover with foil, and let rest for 10 minutes (keep the grill going). Slice into short, thin strips.
In a large fire-proof pan (such as a cast iron skillet or paella pan), layer tortilla chips to completely cover the bottom. Sprinkle about 2/3rds of the quesadilla cheese over the chips. Spoon the steak and shrimp over the chips, distributing them evenly around the pan. Spread the chopped bell pepper and jalapeno rings over the steak and shrimp. Sprinkle the remaining cheese over the top.
Place the pan back on the grill and heat for 8 to 10 minutes, or until the cheese has melted.
Remove pan from the grill. If necessary, drain the pico de gallo of excess liquids. Spoon the pico de gallo over the nachos. Spread or dollop the avocado cotija sauce over the nachos. Be generous with the sauce! Garnish with minced cilantro and serve.
Grilled Surf 'n Turf Party Nachos with Avocado Cotija Sauce was originally published on https://soupaddict.com/grilled-surf-n-turf-party-nachos/