Steak and Bean Nachos

Ingredients

• 0.3 cup bottled black bean and corn salsa 
• 4 6-inch corn tortillas cut into 8 wedges
• 6 ounces flank steak trimmed
• 0.3 teaspoon ground ancho chile pepper 
• 0.3 teaspoon ground coriander 
• 0.1 teaspoon ground pepper red
• 2 tablespoons pickled jalapeño pepper 
• 1 small onion cut into 1/4-inch-thick slices 6 ounces
• 0.5 cup refried pinto beans organic
• 0.1 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 0.3 teaspoon sugar 

Equipment

• frying pan
• baking sheet
• oven
• grill pan
• cutting board

Directions

1. Preheat oven to 400.
2. Combine first 5 ingredients; rub over both sides of steak.
3. Let stand 10 minutes.
4. Arrange tortilla wedges in a single layer on a large baking sheet coated with cooking spray.
5. Bake at 400 for 8 minutes or until lightly browned.
6. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
7. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
8. Place steak on a cutting board; let stand 5 minutes.
9. Cut steak into 1/2-inch pieces. Coat onion slices with cooking spray.
10. Add onion to pan; cook 4 minutes on each side or until tender. Coarsely chop onion.
11. Arrange tortilla chips in a small pile on baking sheet. Top with steak, onion, beans, cheese, and jalapeo.
12. Bake at 400 for 5 minutes or until cheese melts. Divide nachos between 2 plates; top each serving with about 2 1/2 tablespoons salsa.Beer note: The dark, roasty flavors of porters make these beers ideal with the meaty flavors of the nachos. Anchor Porter ($8/six-pack) from San Francisco has a robust coffee and chocolate flavor that complements these nachos almost like mole sauce. Jeffery Lindenmuth