Surf and Turf Nachos
Put a comfort food spin on a classic restaurant favorite. These Surf and Turf Nachos are topped with juicy steak and flavorful shrimp - whip up a batch for dinner this weekend!
Servings: 6 servings
Calories: 854kcal
Ingredients
For the Steaks
- ¼ cup lime juice
- ¼ cup water
- 2½ Tbsp vegetable oil divided
- 1 Tbsp white vinegar
- 1 Tbsp soy sauce
- ½ tsp chili powder
- 2 8-oz. New York strip steaks
For the Shrimp
- 16 oz. shrimp peeled and deveined
- 1 Tbsp Cajun seasoning
For the Nachos
- 1 15-oz. bag tortilla chips
- 1½ cups shredded cheddar cheese I used Cabot’s Vermont Sharp Cheddar cheese
- 1 cup shredded Pepper Jack cheese I used Cabot’s Pepper Jack cheese
- 2 medium tomatoes diced
- ⅓ cup sliced tamed jalapenos
- 2 Tbsp chopped green onions
- {optional toppings} sour cream limes, diced avocados
Instructions
For the Steaks
- Using a small bowl, whisk together the lime juice, water, 2 Tbsp of vegetable oil, vinegar, soy sauce and chili powder.
- Place the steaks in a glass baking dish and add liquid mixture; flip steaks several times to coat. Cover with plastic wrap and let marinate for 1-6 hours.
- Using a cast iron skillet, add remaining ½ Tbsp of vegetable oil and place over medium-high heat. Once hot, add steaks and cook for 3-4 minutes. Flip and continue cooking for 2-4 more minutes, or until steaks reach desired level of doneness. (Note: Leave skillet on stove as it will be used to cook shrimp while the steaks are resting.)
- Transfer steaks to a cutting board and let rest for 10 minutes before slicing.
For the Shrimp
- Rinse and drain shrimp and pat dry with a paper towel. Place shrimp in a bowl and add Cajun seasoning; toss until well coated.
- Place shrimp into skillet and cook, stirring occasionally, for 3-4 minutes, or until shrimp are pink in color and fully cooked. Remove skillet from heat.
For the Nachos
- Preheat oven to 400ׄ°F.
- Layer half of the tortilla chips in cast iron skillet or on sheet pan. Using a small bowl, combine the cheddar and Pepper Jack cheeses. Sprinkle half of cheese mixture on top of the chips.
- Sprinkle half of the diced tomatoes and jalapenos on top of cheese.
- Repeat using remaining ingredients.
- Bake for 5-10 minutes, or until cheeses have fully melted.
- After removing the nachos from the oven, top with sliced steak and shrimp.
- Before serving, sprinkle green onions on top. {Optional} Garnish with sour cream, a squeeze of lime and/or diced avocados.
Nutrition
Calories: 854kcal | Carbohydrates: 50g | Protein: 51g | Fat: 51g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1508mg | Potassium: 642mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1366IU | Vitamin C: 12mg | Calcium: 602mg | Iron: 6mg