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Here is what you'll need!

STEAK AND POTATO NACHOS
Serves 4 - 6

INGREDIENTS
2 russet potatoes, sliced
1 pound skirt steak
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese

Garnish
Sour cream
Salsa
2 green onions, sliced

PREPARATION
1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
2. Lay the potatoes on a baking sheet and bake at 450?F / 230?C for 20 minutes or until tender and golden brown.
3. Season skirt steak with salt and pepper. Cook on high heat for roughly 3 minutes each side, for medium-rare.
4. Let the steak rest for 10 minutes, then slice into cubes. 5. In a cast iron skillet or on a baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for 5 minutes or until the cheese is melted.
6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

KIMCHI PORK BELLY NACHOS
Servings: 4 - 6

INGREDIENTS
1 pound pork belly, sliced
2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons red pepper powder
1 tablespoon honey
? cup kimchi juice
tortilla chips
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese

Garnish
chopped kimchi
red onions, diced
Tomatoes, diced
Scallions, sliced
? cup sour cream
¼ cup kimchi juice

PREPARATION
1. Combine pork belly slices with garlic, s...