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.

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