Feb. 3, 2012: Cheesy Nachos with Steak and Black Beans

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon pure chile powder
1 teaspoon packed brown sugar
½ teaspoon kosher salt
½ teaspoon chipotle chile powder
¼ teaspoon ground cumin
1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut into foot-long pieces

Salsa

2 ripe Hass avocados, diced
3 ripe plum tomatoes, diced
⅓ cup minced red onion
⅓ cup finely chopped fresh cilantro leaves
2-3 pickled jalapeño chile peppers, minced
3 tablespoons fresh lime juice
1 tablespoon minced garlic
Kosher salt
1 bag (12 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed
2 cups grated sharp cheddar cheese (8 ounces)
2 cups grated Monterey Jack cheese (8 ounces)

1. In a small bowl mix the paste ingredients. Spread the paste on both sides of each steak. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

2. In a medium bowl combine the salsa ingredients and then season with salt. To fully incorporate the flavors, let the salsa sit at room temperature for about 30 minutes.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steak into bite-sized pieces.

5. Working in two batches, layer tortilla chips, steak, black beans, and cheese on a large sheet pan. Place the sheet pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa.