Salsa-Topped Garlic Butter Steak On Potato Nachos

Ronna Farley


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!


☆☆☆☆☆ 0 votes

25 Min
20 Min
Stove Top


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

How to Make Salsa-Topped Garlic Butter Steak On Potato Nachos


  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.
  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.
  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.
  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.
  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.
  6. Thinly slice the steak.
  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.

Printable Recipe Card

About Salsa-Topped Garlic Butter Steak On Potato Nachos

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Quick & Easy

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