Churrasco steak Toston Nachos with Sedanos #CapturaTuCultura

December 4, 2017

This blogpost was developed in partnership with Sedano’s and DiMe Media. All opinions expressed are my own. 

This is my second year partnering up with Sedanos for the Holidays and now that I have my own family, Sedanos has really become my go-to grocery store. Trying to raise a family and offer my son healthy food options can be so costly, but Sedanos’ great prices makes feeding my family healthy food a reality. As a child, my mom always shopped at Sedanos, so I have fond childhood memories of going with my mom on grocery trips and learning how to pick fresh produce. Now as I venture into motherhood, I’ll be able to share those memories with my son at Sedanos. Their affordable prices and fresh ingredients have become so vital to my family, especially as economic times get harder.

Last year I shared one of my favorite desserts, arroz con leche. This time around I’m sharing a different kind of recipe. Having a toddler sometimes requires some ingenuity to get him to eat fruits and vegetables. Who doesn’t love tostones and churrasco steak? I’ve switched out the processed tortilla chips for fresh plantain tostones loaded with a little cheese, tons of freshly made pico de gallo, juicy steak, lots of avocado and chimichurri aioli. 

It’s easily one of the best appetizers I’ve ever made and my toddler loves them. It’s a hit every single time; you can not go wrong with this. 

Time: 30 minutes
Serves 4-5 People


20 tostones (recipe below)
1 cooked churrasco steak cut into thin slices (recipe below)
⅓ cup of chimichurri aioli (recipe below)
½ cup of shredded oaxaca chese
⅓ cup of pico de gallo (recipe below)
½ a hass avocado chopped

-For the tostones you’ll need
- 3 large green plantains, peeled and cut into 1 inch slices
- ½ cup of vegetable oil
- ¼ teaspoon of salt

-For the churrasco steak you’ll need 
- 1lb of skirt steak
- ½ cup of cuban mojo, you can use my recipe to make your own
- pinch of salt to taste

-For the Chimichurri aioli you’ll need
- ½ cup of flat leaf parsley
- ¼ cup of cilantro
- 2 cloves of garlic
- Juice of half a lime
- 1 tablespoon of red wine vinegar
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ cup of olive oil
- ½ teaspoon of oregano
- ½ cup of mayonnaise 

- For the pico de gallo
- 1 large tomato, chopped
- ½ a red onion, chopped
- juice of half a lime
- 1 tablespoon of minced cilantro 
½ tablespoon of your favorite hot sauce
- 1 clove of garlic, minced
         - salt and pepper to taste


Let’s start by marinating the steak. Place your skirt steak in a large storage bag along with your cuban mojo. Seal your storage bag and place it in the refrigerator while you prep your other ingredients. 

Next we are preparing our pico de gallo. Combine all of the ingredients and place them in an airtight container. Keep the container in the refrigerator until you’re ready to assemble the nachos. 
Next, let’s get the chimichurri aioli ready. In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano. Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined. In a medium bowl, pour your freshly made chimichurri and the mayonnaise. Whisk it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge. 

Fill a large skillet with the oil and heat over medium-high heat. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft. Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come to a high heat. Fry once again, turning occasionally, until golden brown on both sides. Remove and place the plantains on a plate that has been lined with paper towels to absorb excess oil. Sprinkle with salt. 
Grab a grill pan or separate skillet and place over medium-high heat. Sprinkle steak on both sides with salt. Cook steak, flipping, until golden brown, about 7 minutes for medium. Once cooked, place the steak on a cutting board and allow to rest while you begin assembling your nachos. 

On a large serving plate, start assembling the nachos. Place the first layer of tostones, the a thin layer of the shredded oaxaca cheese and a sprinkle of pico de gallo. Repeat the layering process until you’ve used all of your tostones. Cut your churrasco about ½ inch thick slices and spread over the top of the tostones with the remainder of the cheese, pico de gallo and  avocado pieces. Finally, drizzle the chimichurri aioli over the top of the tostones. 


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