Southern Surf & Turf Nachos

Method

1. Marinate the steak

Rub the flank steak with Creole seasoning and garlic powder. Let it sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.

2. Soak the shrimp

Place peeled shrimp in a bowl with buttermilk. Let soak for 15–20 minutes (this tenderizes and adds flavor).

3. Make the Southern cream sauce (can be made ahead)

In a medium saucepan over medium heat, melt butter. Add andouille sausage (if using) and cook for 2 minutes until lightly browned. Add the Holy Trinity (bell pepper, onion, celery) and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.

Reduce heat to low. Add heavy cream, cream cheese, and Cajun seasoning. Stir until cream cheese melts and sauce is smooth. Add crawfish tails (if using) or chopped shrimp, and hot sauce. Simmer gently for 5 minutes until thickened. Keep warm. Stir in fresh parsley just before serving.

4. Cook the steak

Heat olive oil in a cast-iron skillet over medium-high heat until smoking hot. Sear steak for 4–5 minutes per side (for medium-rare), or until internal temperature reaches 130–135°F. Let rest on a cutting board for 10 minutes. Then slice thinly against the grain.

5. Fry the shrimp

While steak rests, heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). In a shallow dish, mix cornmeal, flour, Creole seasoning, and cayenne. Remove shrimp from buttermilk, letting excess drip off. Dredge in cornmeal mixture, pressing lightly to adhere.

Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Drain on a wire rack or paper towel-lined plate. Sprinkle immediately with a pinch of salt.

6. Assemble the nachos (two methods)

Method A – Oven-baked:
Preheat oven to 375°F (190°C). Spread half the tortilla chips on a large baking sheet or cast-iron skillet. Top with half the shredded cheeses, half the steak slices, and half the pickled jalapeños. Repeat with remaining chips and toppings. Bake for 5–7 minutes until cheese is melted and bubbly.

Method B – Stovetop/skillet (better for crisp chips):
Layer chips and cheese only (no steak yet) in a hot skillet, cover with a lid for 1–2 minutes until cheese melts.

7. Final assembly

Remove from oven or stovetop. Top with:

• Fried shrimp

• Sliced steak

• Warm Southern cream sauce (drizzle generously)

• Pico de gallo

• Green onions

• Cilantro

• Sour cream (or remoulade)

Serve immediately – nachos wait for no one.

Variations