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    Home » Recipes » Appetizers » Churrasco Steak Toston Nachos Recipe

    Published: Dec 4, 2017 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Churrasco Steak Toston Nachos Recipe

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    These churrasco steak toston nachos are easily one of the best appetizers I’ve ever made and everyone from my friends to my toddler loves them. It’s a hit every single time; you can not go wrong with this. 

    Whether these nachos are for game day, a party or a get together with friends, these nachos are filling and overflowing with flavor.

    I’ve switched out the processed tortilla chips for fresh plantain tostones loaded with a little cheese, tons of freshly made pico de gallo, juicy steak, lots of avocado and chimichurri aioli and bring to you Churrasco steak Toston Nachos Recipe

    Ingredients

    • Cooked Tostones
    • Churrasco steak
    • Chimichurri aioli
    • Shredded oaxaca chese
    • Pico de gallo
    • Hass avocado

    Directions

    Pico de Gallo

    • Next we are preparing our pico de gallo. Combine all of the ingredients, stir and place them in an airtight container. Keep the container in the refrigerator until you’re ready to assemble the nachos.

    Chimichurri Aioli

    • Next, let’s get the chimichurri aioli ready. In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano. Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined. In a medium bowl, pour your freshly made chimichurri and the mayonnaise. Whisk it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge.

    Tostones

    • Fill a large skillet with the ½ cup of vegetable oil and heat over medium-high heat. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
    • Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come to a high heat.
    • Fry once again, turning occasionally, until golden brown on both sides. Remove and place the plantains on a plate that has been lined with paper towels to absorb excess oil.
    • Sprinkle with salt.

    Churrasco

    • Let’s start by marinating the steak. Place your skirt steak in a large storage bag along with your cuban mojo. Seal your storage bag and place it in the refrigerator while you prep your other ingredients (about 30 minutes to 1 hour).
    • Grab a grill pan or separate skillet and place over medium-high heat. Sprinkle steak on both sides with salt and pepper. Cook steak, flipping, until golden brown, about 5 minutes for medium. Once cooked, place the steak on a cutting board and allow to rest while you begin assembling your nachos.

    Assemble your nachos

    • On a large serving plate, start assembling the nachos. Place the first layer of tostones, the a thin layer of the shredded oaxaca cheese and a sprinkle of pico de gallo. Repeat the layering process until you’ve used all of your tostones.
    • Cut your churrasco about ½ inch thick slices and spread over the top of the tostones with the remainder of the cheese, pico de gallo and  avocado pieces. Finally, drizzle the chimichurri aioli over the top of the Churrasco steak Toston Nachos.

    Variations

    Don't eat red meat? Opt instead for cooked chicken breast.

    Want a vegetarian option? Simply omit the meat completely. There's a ton of flavor in this dish without the meat!

    Don't want to make tostones? Swap the tostones for plantain chips or tortilla chips

    Storage

    Put the tostones in an airtight container. Store the nachos in your refrigerator.

    Before you reheat the nachos, make sure that you remove the cold toppings (avocado, pico de gallo and chimichurri aioli) from the nachos.

    Reheat in the oven at 350 degrees and place your tostones and steakon a baking pan. Bake for 10 minutes. Then reassemble and add fresh pico de gallo, cheese, avocado and aioli.

    Check out these other recipes

    • Italian Sliders Recipe
    • Doritos Mozzarella Sticks
    • Chipotle Copycat Pico De Gallo
    • Queso Frito Recipe
    Print Recipe
    5 from 1 vote

    Churrasco Steak Toston Nachos Recipe

    Layers of churrasco steak, crispy tostones, cheese, pico de gallo, avocado and chimichurri aioli
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Appetizer
    Cuisine: latin
    Servings: 5
    Calories: 1617kcal
    Author: Cari

    Ingredients

    • 20 cooked tostones recipe below
    • 1 8-10 oz cooked churrasco steak cut into thin slices recipe below
    • ⅓ cup of chimichurri aioli recipe below
    • ½ cup of shredded oaxaca chese
    • ⅓ cup of pico de gallo recipe below
    • ½ a hass avocado chopped
    • For the tostones you’ll need:
    • 4 large green plantains peeled and cut into 1 inch slices
    • ½ cup of vegetable oil
    • ¼ teaspoon of salt
    • For the churrasco steak you’ll need:
    • 1 lb of skirt steak
    • ½ cup of cuban mojo you can use my recipe to make your own
    • pinch of salt to taste
    • For the Chimichurri aioli you’ll need:
    • ½ cup of flat leaf parsley
    • ¼ cup of cilantro
    • 2 cloves of garlic
    • Juice of half a lime
    • 1 tablespoon of red wine vinegar
    • ¼ teaspoon of salt
    • ¼ teaspoon of black pepper
    • ¼ cup of olive oil
    • ½ teaspoon of oregano
    • ½ cup of mayonnaise
    • For the pico de gallo
    • 1 large tomato chopped
    • ½ a red onion chopped
    • juice of half a lime
    • 1 tablespoon of minced cilantro
    • ½ tablespoon of your favorite hot sauce
    • 1 clove of garlic minced
    • salt and pepper to taste

    Instructions

    • Let’s start by marinating the steak. Place your skirt steak in a large storage bag along with your cuban mojo. Seal your storage bag and place it in the refrigerator while you prep your other ingredients (about 30 minutes to 1 hour).
    • Next we are preparing our pico de gallo. Combine all of the ingredients, stir and place them in an airtight container. Keep the container in the refrigerator until you’re ready to assemble the nachos.
    • Next, let’s get the chimichurri aioli ready. In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano. Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined. In a medium bowl, pour your freshly made chimichurri and the mayonnaise. Whisk it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge.
    • Fill a large skillet with the ½ cup of vegetable oil and heat over medium-high heat. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
    • Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come to a high heat.
    • Fry once again, turning occasionally, until golden brown on both sides. Remove and place the plantains on a plate that has been lined with paper towels to absorb excess oil. Sprinkle with salt.
    • Grab a grill pan or separate skillet and place over medium-high heat. Sprinkle steak on both sides with salt and pepper. Cook steak, flipping, until golden brown, about 5 minutes for medium. Once cooked, place the steak on a cutting board and allow to rest while you begin assembling your nachos.
    • On a large serving plate, start assembling the nachos. Place the first layer of tostones, the a thin layer of the shredded oaxaca cheese and a sprinkle of pico de gallo. Repeat the layering process until you’ve used all of your tostones.
    • Cut your churrasco about ½ inch thick slices and spread over the top of the tostones with the remainder of the cheese, pico de gallo and  avocado pieces. Finally, drizzle the chimichurri aioli over the top of the Churrasco steak Toston Nachos.

    Notes

    The pico de gallo and chimichurri aioli can both be made 1-2 days in advance. 

    Nutrition

    Serving: 1cup | Calories: 1617kcal | Carbohydrates: 236g | Protein: 30g | Fat: 73g | Saturated Fat: 17g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 911mg | Potassium: 3919mg | Fiber: 18g | Sugar: 109g | Vitamin A: 8755IU | Vitamin C: 143mg | Calcium: 55mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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