This is one of those recipes that feels a little trashy, but it’s so good you won’t care.
In case you haven’t heard of it, Frito pie is a thing. It happens to be particularly popular in the South and Southwest, but there’s no reason the rest of the country can’t dig in. The most basic versions of this utter comfort food heap hot chili and cheese on top of a mound of Fritos corn chips. Sometimes salsa, beans and chilies are added. And if you want to get all fancy about it, you can ladle the chili right into single-serving bags of the chips.
But I decided to turn this dish into a treat for a crowd by heaping a whole mess of it onto a platter and inviting everyone to dig in. I also decided to lose the chili in favor of a flavorfully marinated flank steak. But if you’re a purist, there’s no reason you couldn’t substitute your favorite chili for the steak. Or be crazy and do both. And if you’re so inclined, don’t hesitate to add salsa and sour cream to this.
FLANK STEAK FRITO PIE
Start to finish: 1 hour (20 minutes active)
Servings: 6
2 tablespoons low-sodium soy sauce
2 1/2 tablespoons canola or vegetable oil, divided
1 tablespoon rice vinegar or cider vinegar
1 teaspoon garlic powder1/2 teaspoon ground black pepper
2 pounds flank steak
1 large yellow onion, cut into 3 thick rounds
9.75-ounce bag Fritos corn chips
1 avocado, pitted, peeled and chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, thinly sliced (optional)
1 lime, halved
Salsa and sour cream, to serve (optional)
Nutrition information per serving: 620 calories; 340 calories from fat (55 percent of total calories); 38 g fat (8 g saturated; 0 g trans fats); 100 mg cholesterol; 560 mg sodium; 32 g carbohydrate; 5 g fiber; 4 g sugar; 37 g protein.
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