Steak and Bean Nachos

Ingredients

• 1/4 teaspoon sugar
• 1/4 teaspoon ground ancho chile pepper
• 1/4 teaspoon ground coriander
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 6 ounces flank steak, trimmed
• 4 (6-inch) corn tortillas, each cut into 8 wedges
• Cooking spray
• 1 small onion, cut into 1/4-inch-thick slices (about 6 ounces)
• 1/2 cup organic refried pinto beans
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 2 tablespoons pickled jalapeño pepper slices
• 1/3 cup bottled black bean and corn salsa

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.
3. 3. Arrange tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.
4. 4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak into 1/2-inch pieces. Coat onion slices with cooking spray. Add onion to pan; cook 4 minutes on each side or until tender. Coarsely chop onion.
5. 5. Arrange tortilla chips in a small pile on baking sheet. Top with steak, onion, beans, cheese, and jalapeño. 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.
6. 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