This summer, celebrity chef Matty Matheson rocked Toronto's hottest barbecue. There were no grills or smokers in sight — instead, Matheson cooked the entire feast over molten hot lava. If you happen to be hanging out near any active volcanoes, you can always give it a try. Otherwise, stick to a good old fashioned barbecue. Oh, and did we mention that Doritos are an ingredient? Try not to eat them all while you're standing around the grill…
Make This: Matty Matheson's flank steak nachos and burnt jalapeno salsa verde
From celebrity chef Matty Matheson, up your grill game with this recipe for flank steak nachos. Oh, and did we mention that Doritos are an ingredient?
Serves 2
Preparation time 20 minutes
Cooking time 15 minutes
Ingredients
- 3 lbs flank steak
- 5 jalapeños
- 5 serrano peppers
- 1 large red onion
- 1 bunch green onions
- 1 bunch cilantro
- 1 bunch of mint
- 1 cup tomatillo salsa
- 4 limes
- 1 litre crema
- 1 pack casa fresco cheese
- 1 bunch red radishes
- kosher salt
Method
- Season steak with salt and leave at room temperature for one hour.
- Preheat your grill to 500 F. Place flank steak on the grill and allow to char on each side while cooking steak to medium rare.
- Remove the steak from the grill and place on a rack to rest for 15 minutes before slicing into one-inch cubes.
- Meanwhile, char the jalapeños, serranos, red onion and green onions on the grill. Allow to cool, then blend with the tomatillo salsa, a cup of fresh chopped herbs and half a cup of lime juice.
- Next, toss the steak in a bowl with olive oil, lime juice and fresh cut cilantro and mint. Scatter over a generous pile of Doritos.
- To finish, add the burnt jalapeño salsa verde, drizzle with crema, crumble the casa fresco, and garnish with chopped herbs and sliced radishes.
