Mexican · Dinner
Grilled Steak Dip Board (No-Chop)
Grilled sirloin steak, hand-torn into shreds, piled on a warm queso-style dip made from Monterey Jack melted into canned tomatoes and onion salsa with garlic and chipotle. Served with tortilla chips and cilantro for scooping, built entirely without a knife.
$6
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
37.9gFat
24.3gCarbs
4.9gSugar
3.1gFiber
1080mgSodium
163mgChol
17.4gSat Fat
790mgPotassium
410mgCalcium
3.8mgIron
3.9mcgVitamin B12
9.5mgVitamin C
protein-rich
no-chop
Instructions
1
Prep
Pat the sirloin steak dry and season both sides with salt, keeping it whole on a plate.
2
Grill the steak on a preheated grill pan over medium-high heat for 3–4 minutes per side until a deep brown crust forms and the center feels warm pink.
3
Rest the steak on a cutting board for 5 minutes so juices redistribute before tearing by hand.
4
Combine the Monterey Jack, canned tomatoes, onion, pressed garlic, snipped chipotle, cream, and cumin in a small saucepan over low heat, stirring often for 4–5 minutes until the cheese melts into a smooth, glossy dip.
5
Hand-tear the rested steak into thin shreds directly over the warm dip, working along the grain so no knife touches the meat.
6
Plate
Pour the warm queso into a small bowl, scatter cilantro over the top, and arrange tortilla chips and lime wedge around it for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 5 oz140g Monterey Jack cheese
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp2 tbsp heavy cream
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 3 oz86g tortilla chips
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge
