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Smoked Tri-Tip Nachos

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Smoked Tri-Tip Nachos

Author Mark & Fey
Print Pin
Keyword Beef, Nachos, Ninja, tri-tip

Ingredients

  • 1 2 pound tri-tip beef roast, trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ bag 6 ounces restaurant style tortilla chips
  • 2 cups Oaxaca cheese shredded
  • ½ cup Cotija cheese crumbled
  • 2 jalapeños thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce optional for serving
  • lime wedges optional for serving

Instructions

  • Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.
  • While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
  • Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).
  • When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.
  • Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.
  • Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Salt Pepper + Chocolate Chile Steak Nachos

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Salt Pepper + Chocolate Chile Steak Nachos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Keyword Beef, Nachos, Steak
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the nachos

  • 1 1/2 pounds flank steak
  • 4 tablespoons Salt Pepper + Chocolate Chile Rub
  • 8 ounces grated Monterey jack cheese
  • 12 ounces corn tortilla chips

Optional but highly recommended toppings

  • 2 roma tomatoes seeded and finely chopped
  • 1 small white onion finely chopped
  • 1 bunch green onions roughly chopped
  • 1 bunch cilantro roughly chopped
  • Pickled jalapeno slices
  • Mexican table cream aka Crema

Instructions

  • Season the flank steak all over with Salt Pepper + Chocolate Chile seasoning. Rub the steak with the Salt Pepper + Chocolate Chile and allow it to rest on the steak for a few hours in the fridge. 
  • Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F). 
  • Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).
  • Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces. 
  • Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown. 
  • Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring. 

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