salsa-topped garlic butter steak on potato nachos

Name: Salsa-Topped Garlic Butter Steak On Potato Nachos
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 48 ounce(s) vegetable oil; 1 medium ripe plantain, peeled, cut into 1/2-inch cubes; 2 medium mangoes, peeled, pitted and diced; 1/2 cup(s) diced green pepper; 3 tablespoon(s) finely chopped red onion; 1 medium jalapeno pepper, seeded and finely chopped; 1 tablespoon(s) chopped cilantro; 2 medium cloves garlic, finely minced, divided; 1/2 teaspoon(s) freshly ground sea salt, divided; 2 tablespoon(s) lime juice; 4 ounce(s) salted butter (1 stick); 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) freshly ground black pepper; 1 medium shallot, minced; 12 ounce(s) beef tenderloin steak; 2 medium russet potatoes, cut into 1/4-inch slices; 4 sprig(s) cilantro; 1 medium lime, cut into wedges

12 Pinches 1 Photo

Ronna Farley

Rockville, MD

Updated on Jun 20, 2016

Crispy buttery fried potato rounds topped with garlic butter steak strips and covered with mango plantain salsa! With many textures and flavors, every bite is pure delight!

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Mango and plantain salsa-topped garlic butter tenderloin steak strips, served over crispy potato nachos! It is layers of deliciousness!

prep time 25 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

48 ounces vegetable oil
1 medium ripe plantain, peeled, cut into 1/2-inch cubes
2 medium mangoes, peeled, pitted and diced
1/2 cup diced green pepper
3 tablespoons finely chopped red onion
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon chopped cilantro
2 medium cloves garlic, finely minced, divided
1/2 teaspoon freshly ground sea salt, divided
2 tablespoons lime juice
4 ounces salted butter (1 stick)
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 medium shallot, minced
12 ounces beef tenderloin steak
2 medium russet potatoes, cut into 1/4-inch slices
4 sprigs cilantro
1 medium lime, cut into wedges

How To Make salsa-topped garlic butter steak on potato nachos

Step 1

Prepare the salsa. Heat vegetable oil in a deep fryer or 2-quart saucepan to 375 degrees F. Place plantain cubes in deep fry basket. Lower basket into hot oil and fry for about 3 minutes until golden brown. Remove plantain cubes from oil and place on a paper towel-lined plate. Allow to cool.

Step 2

In a medium bowl, combine the plantain cubes with the mango, green pepper, red onion, jalapeno, cilantro, half of the minced garlic, 1/4 teaspoon sea salt and lime juice. Set aside.
Step 3

In another medium bowl, place softened butter. Sprinkle with remaining 1/4 teaspoon sea salt and black pepper. Add remaining minced garlic and shallot. Stir to blend well. Set aside.
Step 4

Heat grill to medium-high heat. Add steak. Cook the steak, turning once, until steak is cooked medium rare. Remove from grill to carving board. Place 1/2 of the garlic butter mixture on the top of the steak, spreading to cover. Allow to rest while preparing potatoes.
Step 5

Place half of the sliced potatoes in deep fry basket. Lower into hot oil. Cook potatoes until lightly browned, for 3 to 5 minutes. Place remaining garlic butter into a shallow bowl. Remove potatoes from oil and allow to drain. Add potatoes to butter in bowl. Toss to coat. Fry remaining potatoes. Drain and add to potatoes in bowl. Toss to coat.
Step 6

Thinly slice the steak.
Step 7

To serve, place 1/4 of the potatoes onto each of 4 serving plates. Top each with 1/4 of the steak slices followed by 1/4 of the salsa. Garnish with cilantro sprigs and lime wedges. Serve immediately.
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