Palapa Asada Nachos

Ingredients (serves approx. 4)

1 pack Palapa Tortilla Chips Plain/Salted
200 ml Palapa Cheddar Cheese Dip
Approx. 300 g beef steak, such as flank steak or rump steak
1 tbsp oil
Salt and pepper
150 g pico de gallo
Fresh coriander, roughly chopped
Optional: jalapeños and lime wedges

Preparation

Season the steak with a little oil, salt and pepper. Sear it on both sides in a hot frying pan or on the grill.
Leave the steak to rest briefly, then cut it into thin strips.
Arrange the Palapa Tortilla Chips in a serving dish or baking dish.
Pour the warm cheese sauce evenly over the chips.
Top with the steak strips.
Garnish with pico de gallo and fresh coriander.
Add jalapeños to taste and serve with lime wedges.

Tip: For an even more indulgent version, briefly warm the nachos in the oven before adding the toppings or sprinkle them with grated cheddar and bake until the cheese has melted.