Grilled Steak & Vidalia Onion Nachos with Jalapeno Chimichurri

As part of the 2016 V*Inspired campaign, we partnered with star chef and cookbook author Whitney Miller on unique dishes that feature Vidalia onions.


  • For the Caramelized Onions:
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon salted butter
  • 1 Vidalia onion
  • For the Jalapeno Chimichurri:
  • 1 garlic clove, roughly chopped
  • 1/2 cup chopped green onion
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed parsley
  • 2 tablespoons diced jalapeno
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • For the Steak:
  • 1 1/4 to 1 1/2 pound (1-inch) bone-in ribeye steak
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • For the Nachos:
  • 10 ounces tortilla chips
  • 2 cups shredded pepper jack cheese
  • 1 avocado, halved, pitted and cubed
  • 1 tablespoon fresh cilantro leaves
  • 1 cup store bought salsa


For the caramelized onions, heat a large sauté pan over medium heat. Add the oil and butter.

While the butter is melting, halve the onion and remove the skin. Cut into about ¼-inch thick slices. Add to the pan and cook for 10 minutes. Toss. Cook for another 20
minutes, tossing occasionally.

For the jalapeno chimichurri, add the garlic to a food chopper and pulse a few times.

Add the onion, cilantro, parsley, and jalapeno. Pulse 5 times. Add the lime juice, vinegar, olive oil and salt. Pulse 8 times or until it produces fine bits of herbs.

Store in a container.

For the steak, heat a charcoal grill over medium to medium-high heat (about 350 degrees F). Season the steak on both sides with the salt and pepper. Add the steak to the grill and cook for about 4 minutes on each side for a medium-rare steak. Do not continue to cook because steak will cook more on the nachos.

Preheat an oven to 425 degrees F.

For the nachos, place half of the chips in a 10-inch cast iron skillet. Place the steak and caramelized onions over the chips. Sprinkle half the cheese over the top. Repeat with remaining chips, steak, onions, and cheese.

Bake for about 8 minutes or until the cheese melts.

Remove from the oven and top with the cubed avocado and cilantro. Serve the jalapeno chimichurri and salsa alongside the nachos.