Diva Q Rib Eye Nachos

Marinade

1 tablespoon soya Sauce

3 tablespoons Worcestershire sauce

6 cloves garlic, crushed

1 tsp cracked black pepper

1 tablespoon cumin powder

1 cup red wine

¼ cup vegetable oil

2 pounds boneless rib-eye steaks

Toppings for nachos

4 jalapenos sliced

2 cups shredded Old sharp cheddar mixed with 1 tsp Chipotle powder

1 red onion, cut into thin slices

1 cup sour cream mixed with the zest of 3 limes and 1 tablespoon Sisters secret fragrant chilli

3 green onions trimmed & sliced

2 Chopped seeded tomatoes

¼ cup sliced black olives

½ cup BBQ sauce (choose your favourite)

7-8 cups nacho chips (mix of blue corn and white corn)

Salt & pepper to taste

Hot Sauce to taste

• In a large glass bowl combine the soya sauce, Worcestershire sauce, garlic, black pepper, cumin powder, red wine, and vegetable oil.  Place the steaks in a large, zip top plastic bag, pour in the marinade, -refrigerate for at least 4 hours or overnight
• Preheat grill to medium- high heat. Place steak on grill turning after 5 minutes. Then repeat flipping the steak until the internal temperature is 125-130F (Medium Rare). Remove the steaks from grill.  Rest steaks for 5 minutes before slicing.
• Layer half the chips with 1 cup of cheese on a large oven proof platter. Layer on the remaining chips and cheese.  Place the platter on the grill on medium heat until the cheese has melted about 5 minutes. Remove the platter from the grill. Top the nachos with the slices of steak, red onion, jalapenos, tomatoes and black olives.
• Place the sour cream mixture in a squeeze bottle and drizzle all over the nachos. Repeat this step with the BBQ sauce. Serve immediately.