Spicy Lentil Nachos

Ingredients

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• 1 (1 ½-pound) skirt steak or flap steak
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• 1 teaspoon salt
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• 1 teaspoon freshly ground black pepper
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• 1/2 teaspoon ground dried chipotle pepper
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• 1 tablespoon vegetable oil
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• 2 tablespoons bacon fat
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• 1 yellow onion, diced
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• 1 teaspoon salt, divided
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• 1/2 teaspoon dried oregano
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• 2 (15 ounce) cans pinto beans, rinsed and drained
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• 1 ½ cups water or chicken broth, plus more as needed
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• 1 (14 ounce) bag corn tortilla chips
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• 12 ounces shredded Cheddar cheese
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• 12 ounces shredded Monterey Jack cheese
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• 2 ripe tomato, chopped, or more to taste
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• 1 avocado - peeled, pitted and diced
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• ½ cup chopped white onion, or to taste
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• 1 jalapeño pepper, seeded and minced
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• ½ cup sour cream, for topping
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• ½ cup chopped fresh cilantro
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Instructions

1. 1
   To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2
   Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3
   When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4
   To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5
   Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6
   Preheat the oven to 450 degrees F (230 degrees C).
7. 7
   To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8
   Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9
   Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.Chef John