Kimchi Steak Nachos
By OcadoLife
Published on 18 August 2022
Enjoy a tasty sharing platter of Kimchi Steak Nachos, created by food stylist and author of Good Food Fast, Emily Jonzen. The dish takes its flavour inspiration from Korea and Mexico, and makes the perfect relaxed dinner for a Friday night in with friends or family. Serve with lime wedges for squeezing over, for extra zing, and pair with a cold Mexican beer or an alcohol-free margarita.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 1.5 tbsp of olive oil
- 2 roasted red peppers from a jar, drained and finely sliced
- 2 salad onions, trimmed, finely sliced
- 2 cloves of garlic cloves, finely chopped or grated
- 4 tbsp of korean bbq paste
- 1 tbsp of light soy sauce
- 1 pack of aberdeen angus ribeye steaks
- 200 g of lightly salted tortilla chips
- 150 g of raw kimchi, plus 2tbsp juice
- 50 g of ready-grated medium cheddar
- 50 g of ready-grated mozzarella
- 1 avocado, halved
- 1 lime, juice, plus wedges to serve
- 1 handful of coriander leaves, chopped
- 6 tbsp of soured cream
- 2 tbsp of pickled jalapeño chillies
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat 1tbsp of the oil in a frying pan. Add the peppers, onions and garlic; fry for 1-2 mins. Add half the BBQ paste and the soy sauce; mix well and transfer to a bowl. Wipe the pan clean.Step 2
Heat the remaining oil in the pan and brush the steaks on both sides with the remaining BBQ paste; cook for 2 mins each side for medium-rare (or cook to your liking). Remove to a plate to rest.Step 3
Put half the tortillas in a roasting tin. Top with half each of the pepper mix, kimchi and cheese; repeat for a second layer. Bake for 8-10 mins, until bubblingStep 4
Mash the avocado with the lime juice and half the coriander; season. Stir the kimchi juice into the soured cream.Step 5
Slice the steak; arrange over the nachos. Top with avocado, soured cream, remaining coriander and jalapeños. Serve with lime wedges.