Nachos are the ultimate sharing dish, but adding beautifully cooked steak turns them into something far more indulgent. Bavette steak is perfect here, it’s full of flavour, tender when sliced correctly and cooks quickly over a hot pan or grill.
Using high-quality beef makes a noticeable difference, so start with properly butchered bavette. Our carefully sourced British beef delivers the depth of flavour needed to lift this classic snack into a proper crowd-pleasing dish.
Finished with melted cheese, fresh salsa and cooling sour cream, these steak nachos are ideal for relaxed entertaining, game nights or an easy weekend supper.
Ingredients (Serves 4)
For the steak:
- 500–600g bavette steak (see the Beef & Steak Cuts range at Parson’s Nose)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli flakes
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper
- Juice of ½ lime
For the nachos:
- 1 large bag tortilla chips
- 150g mature cheddar, grated
- 1 small red onion, finely diced
- 1 jalapeño, sliced
- 1 ripe tomato, diced
- 1 avocado, diced
- Handful fresh coriander
To serve
- Sour cream
- Fresh lime wedges
Optional extras: guacamole, hot sauce or pickled chillies
Method
1.Prepare the steak marinade: In a bowl, mix the olive oil, smoked paprika, cumin, chilli flakes, garlic, lime juice and seasoning.
Rub the mixture over the bavette steak and leave to marinate for 20-30 minutes while you prepare the toppings.
2. Cook the steak: Heat a heavy frying pan or grill pan until very hot. Cook the bavette steak for 3-4 minutes per side, depending on thickness, until nicely caramelised on the outside but still medium-rare inside.
Transfer to a board and allow the meat to rest for 5-10 minutes, then slice thinly against the grain.
3. Assemble the nachos: Preheat the oven to 200°C.
Spread the tortilla chips over a baking tray or ovenproof dish.
Scatter with grated, or melted cheddar and sliced jalapeños. Bake for 5-7 minutes until the cheese is melted and bubbling.
4. Add the toppings: Remove the nachos from the oven and top with:
- sliced bavette steak
- diced tomato
- avocado
- red onion
- fresh coriander
Finish with spoonfuls of sour cream and a squeeze of lime juice.
Serving Suggestions
Add a spoonful of fresh guacamole for extra richness.
Serve alongside Mexican-style rice or grilled corn for a more substantial meal.
For extra heat, drizzle with your favourite chilli sauce.
Why Bavette Works So Well
Bavette (sometimes called flap steak) is prized for its deep beef flavour and loose grain, which absorbs marinades well and cooks quickly over high heat.
When sliced thinly across the grain it becomes wonderfully tender, making it ideal for dishes like nachos, tacos and steak sandwiches.
You can find us in Fulham, Putney, and South Kensington, where we offer in store click and collect.
Otherwise, you can shop online today and order directly to your door.
