Hanger steak nachos

Name: Hanger steak nachos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: Marinated hanger steak; 1 lb (450 g) hanger steak; 3 tbsp (45 ml) olive oil; 3 tbsp (45 ml) balsamic vinegar; 2 tbsp (30 ml) soy sauce; 1 tsp (5 ml) dried oregano; 2 large garlic cloves, finely minced; Salt and freshly ground pepper; 1 bag (275 g) Tostitos chips; 1 can (398 ml/14 oz) artichoke hearts, drained and pressed to remove water, cut into quarters; 1 can (398 ml/14 oz) sliced black olives, rinsed and drained; 1 tomato, seeded and diced; 1 red bell pepper, diced; 1 green onion, sliced + a little extra for serving; ½ cup (125 ml) store-bought salsa + tons more for serving; 14 oz (400 g) Fontina cheese, grated

Preparation 20 min
Refrigeration 1 h
Cooking 25 min
Servings 4
Freezing I do not suggest

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Ingredients

Marinated hanger steak
1 lb (450 g) hanger steak
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) dried oregano
2 large garlic cloves, finely minced
Salt and freshly ground pepper

Nachos

1 bag (275 g) Tostitos chips
1 can (398 ml/14 oz) artichoke hearts, drained and pressed to remove water, cut into quarters
1 can (398 ml/14 oz) sliced black olives, rinsed and drained
1 tomato, seeded and diced
1 red bell pepper, diced
1 green onion, sliced + a little extra for serving
½ cup (125 ml) store-bought salsa + tons more for serving
14 oz (400 g) Fontina cheese, grated

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Preparation

Place the hanger steak in a large zip-lock bag and set aside.
In a bowl, mix the olive oil, balsamic vinegar, soy sauce, oregano, and garlic. Season with salt and pepper to taste.
Pour half of the marinade over the meat, then seal the bag removing as much air as possible. Reserve the meat and remaining marinade in the refrigerator for 1 hour.
In a large cast iron skillet or on a small baking sheet, layer half of the Tostitos chips, followed by half of the artichokes, black olives, tomato, red bell pepper, green onion, salsa, and Fontina cheese. Cover with the remaining chips and remaining toppings, finishing with the cheese. Set aside.
Preheat the BBQ to maximum heat, then reduce to medium heat.
Place the cast iron skillet on the hot BBQ grate, close the lid and cook for 10 minutes or until the cheese is well melted and bubbling.
Oil the BBQ grate, place the hanger steak on it and cook for 2 to 3 minutes per side or until desired doneness. Generously brush the meat with the reserved fresh marinade during cooking.
Place the steak on a plate and cover tightly with aluminum foil. Let rest for 5 minutes before slicing into thin strips.
Remove the nachos from the BBQ. Place the grilled hanger steak strips on top of the nachos and garnish with green onions. Serve immediately with salsa.