These BBQ Steak Nachos are piled high with delicious flavors. Smokey pieces of grilled rib-eye steak tossed with Stubb's BBQ Sauce, grilled corn, pinto beans, gooey melted cheese, and lots, lots more!
Course Appetizer
Cuisine Southern
Keyword beef, gameday
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6
Author Christin Mahrlig
Ingredients
2rib-eye steaks,you could also use sirloin, NY Strip, or fillet
2ears corn
Stubb's Beef Spice Rub
Olive oil
Stubb's BBQ Sauce
1bag tortilla chips
1cupcanned pinto beans,drained and rinsed
1package shredded Mexican blend cheese(2 cups)
Toppings: salsa,avocado, sliced jalapeno, cilantro, chopped red onion, sour cream, more BBQ sauce
Instructions
Heat a gas grill to medium-high.
Coat both sides of steak with spice rub and drizzle with olive oil.
Remove husk and silks from corn and sprinkle with spice rub and drizzle with olive oil.
Place steak and corn on grill. Grill steak about 4 to 5 minutes per side or until desired degree of doneness. Grill corn for about 10 minutes total, turning frequently.
Let steak rest for 10 minutes and then cut into bite-sized pieces. Toss with about 2 tablespoons of BBQ Sauce.
Cut corn kernels from cob.
Preheat oven to 375 degrees.
Place a pile of tortilla chips on an oven-safe pan. I like to use cast iron.