Epic Steak Nachos

with Original Barbecue Sauce
time: 30-60 minutes | serves: 1 to 4
  • 1 1/2 pounds skirt or flank steak
  • 1 bottle Sweet Baby Ray’s Original BBQ Sauce
  • 4 tbsp butter, divided
  • 2 tbsp flour
  • 1 1/2 cups milk
  • 8 oz. Gorgonzola cheese crumbled
  • 1/2 onion, diced finely
  • 1 14-oz. can baked beans
  • 2 small cans diced poblano chilis
  • 1 bag tater tots, frozen
  • 1 bag corn tortilla chips
  • Original Barbecue Sauce BBQ (undefined)
  • Preheat the oven and place the tater tots on a baking sheet.
  • Bake in the oven as per the directions.
  • Add 2 tablespoons of butter to a pan and cook the diced onions for about 10 minutes, stirring every so often.
  • Melt the butter in a large pan and add the flour.
  • Whisk until smooth and gradually add the milk, whisking all the time until bubbling.
  • Add the cheese and whisk again. Turn off the heat and set aside.
  • Preheat your grill and place the steak on the hot grates.
  • Sear the steak for about 3-4 minutes on one side and then turn it over and repeat until medium rare.
  • Brush the steak generously with the BBQ sauce on both sides.
  • Transfer the steak to a plate and cover with foil, let rest for a few minutes then slice thinly into small strips.
  • Warm the beans in a microwave-safe bowl.
  • Lay some tortilla chips on a large plate or sheet pan.
  • Top with some beans, onion, diced chili, steak, tater tots, and cheese sauce.

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