-1 Ribeyes steak (about 300g)
50 ml of olive oil
50g of EL PASO spices
Mac & Cheese Nachos :
-2 bag Doritos (small size)
400 g. cooked and drained macaroni
-1 jar of salsa 418 ml
-1 jar of salsa con queso 394 ml
-150 g. Tex-Mex cheese
-150 g. orange cheddar cheese
50 g. EL PASO spices
50 g. coarsely chopped marinated jalapeños
-1/2 finely chopped onion
Pico de Gallo :
-1 large tomato, finely diced
-1 French shallot, finely chopped
-1/2 seedless jalapeño, finely chopped
-1 tbsp. olive oil
-1 bunch coriander, coarsely chopped
juice of half a lime
Salt and pepper to taste
Serve with lime wedges
Temper steak for 30 minutes before working on it, brush steak with olive oil on each side and sprinkle with EL PASO spices. Cook on the BBQ at high intensity for 1 to 2 minutes on each side. Place on a plate, cover with aluminum foil and let rest for 10 minutes.
In a saucepan, sauté the shallot with a drizzle of olive oil for about 2 minutes. Add the 2 salsas, mix well and simmer over medium heat for about 5 minutes. Gradually add the cheeses, spices and pickled jalapeños. Mix well with a whisk. Once the mixture is well blended and the cheese has melted (add a little cooking cream or milk if the mixture seems too thick), add the macaroni, mix well and set aside.
Mix all the ingredients for the Pico de Gallo and set aside.
Cut the steak into slices of about 1 to 2 cm.
Make 2 slits in the top of the Doritos bags, place the mac & cheese, followed by a few slices of steak and finish with the Pico de Gallo.