Steak Potato Nachos

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Preheat Oven and Prepare Potatoes

• 200g Baby Potatoes
• 1 tsp Olive Oil
• 1/4 tsp Chili Powder
• 1/2 tsp Paprika
• 1/4 tsp Garlic Powder

Preheat the oven to 400°F (200°C). Place thinly sliced baby potatoes on a baking sheet lined with parchment paper. Lightly spray or toss with avocado oil and season with chili powder, garlic powder, paprika, salt, and pepper. Bake in the oven for 10-15 minutes until crispy and golden brown, shaking or flipping halfway.

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Cook Steak and Vegetables

• 1 tsp Olive Oil
• 150g Steak
• 1/4 Bell Pepper
• 1/2 Small Onion

While the potatoes are baking, heat oil in a pan over medium high heat. Season steak with salt and pepper and sear for about 3-5 minutes on each depending on thickness and your preferred doneness. Remove from the pan and let rest. Add in your diced onion and pepper and cook for about 5 minutes until softened and translucent. Sliced your steak into strips.

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Assemble Loaded Nachos

• 20g Mozzarela Cheese

Once the potatoes are done, remove them from the oven and arrange them on a serving plate. Top the potatoes with the shredded cheese, then the steak, onion, and peppers.

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Melt Cheese and Serve

• 30g Greek Yogurt
• 1/2 Small Avocado
• 30g Salsa
• 5g Cilantro

Place the loaded nachos back in the oven for 3-5 minutes until the cheese is melted and bubbly. Remove from the oven and garnish with toppings such as salsa, diced avocado, chopped cilantro, and Greek yogurt. Serve hot.