Ingredients

1/4 red onion, finely chopped
juice of 2 limes
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon hot sauce
salt and pepper
1 small piece of steak
2 flour tortillas
2 cups vegetable oil, for frying
1 cup grated Monterey jack
1 peach, peeled and finely chopped
1/4 jalapeño, finely chopped
1 tablespoon chopped cilantro
sour cream, for serving

Directions

1. In a large resealable plastic bag, combine half of the red onion, the juice of one lime, the garlic, 1 tablespoon olive oil, and hot sauce. Season the steak with salt and pepper and add the steak to the bag, shaking. Let marinate for at least a half an hour and refrigerate for up to a night.



2. Using a cookie cutter or other circular shape, cut 4 three-inch in diameter rounds out of each tortilla.
3. Heat the frying oil in a large pot over high heat. When the oil is hot add the rounds and fry until crisp. Remove with tongs and place on a paper towel to drain. Sprinkle rounds with salt.



4. Preheat the broiler.
5. Meanwhile cook the steak. Preheat a grill to medium high. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
6. In a large bowl, combine the peach, the rest of the red onion, the jalapeño, cilantro, juice of the second lime, and the other tablespoon of olive oil.



7. Sprinkle the chip round with a heaping tablespoon of cheese. Broil in the oven until the cheese is melted and bubbly.
8. Top chips with steak and salsa.
9. Serve immediately with sour cream.

Makes 8 nachos, or serves 1.

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