Created by downtown Harry & Izzy’s Executive Chef, Jeff Stoller.
14oz Dry-Aged Ribeye (dry-aged not required)
4oz tortilla chips (or substitute waffle fries)
4oz blue tortilla chips (or substitute waffle fries)
1 lime – ½ for juice, ½ sliced into wedges
½ c. Roma tomatoes, diced
½ c. green bell pepper, diced
½ c. red onion, diced
St. Elmo Seasoning
Kosher salt, to taste
¼ cup cilantro, chopped.
6 whole cilantro leaves, for garnish
1 c. pepper jack queso (or favorite cheese)
1 Jalapeño, thinly sliced
½ tsp. Kosher salt
½ c. St. Elmo Creamy Horseradish
1 Avocado, thinly sliced
2 tbsp. green onion, diced
1. Preheat grill to 500°
2. Make pico de gallo – mix diced tomatoes, peppers, onions, chopped cilantro, juice of ½ lime and Kosher salt in a mixing bowl. For best results, chill once mixed.
3. Liberally season both sides of the ribeye with St. Elmo Seasoning. Place on preheated grill and cook both sides for 6 minutes to obtain medium.
7. Remove cooked steak from the grill and allow to rest on a clean cutting board.
4. Preheat oven to 300°
5. In a small saucepan heat pepper jack cheese queso.
6. Add 4oz of each type of tortilla chip on an oven-safe platter.
8. Place chips in oven for 3 minutes to warm slightly.
9. Slice ribeye in ½’’ thick slices, then dice to ½” cubes.
10. Remove chips from the oven and top with melted pepper jack cheese, pico de gallo and chopped ribeye.
11. Drizzle St. Elmo Creamy Horseradish over nachos. Then garnish with sliced avocado, cilantro leaves, Jalapeño and green onions.