If you’re planning a Cinco de Mayo celebration, we’ve got you covered with these three delicious recipes that are sure to be a hit. From classic Guacamole to mouthwatering Carne Asada Nachos and Chimichurri Steak, these dishes will satisfy your cravings for Mexican flavors and spices.

Guacamole

Ingredients:

4 ripe Hass avocados

½ small red onion, finely chopped

1 jalapeño, finely chopped

Juice of 2 limes

¼ cup chopped cilantro

Kosher salt and pepper

Directions:

1. Cut avocados in half lengthwise, and remove pits. Remove skin from avocado, and place into a bowl.
2. Add in red onion, jalapeño, lime juice, cilantro, salt and pepper. Mash with a fork, until half is smooth and creamy, but still has a chunky texture. Taste and add more salt and pepper, if desired.
3. Serve with tortilla chips

Carne Asada Nachos

Ingredients:

½ pound carne asada or flap meat, marinated 

1 bag tortilla chips, thick cut

1 avocado, diced

½ cup pickled jalapenos

1 tomato diced

¼ cup sour cream 

½ pound shredded cheddar and jack cheese (Mexican blend will work as well)

1 can black beans, drained and rinsed

1 fresh jalapeno, sliced 

1 bunch cilantro, chopped

Directions:

1. Preheat the grill to medium high heat for about 15 min. Once the grill is preheated, put the carne asada meat on and cook for about 2-3 minutes on each side. 
2. Once the meat is cooked, take it off the grill and let it rest. 
3. Dice the meat into bite sized pieces
4. Using a cookie sheet or any heat proof dish, begin layering nacho ingredients. 
5. This is the order I like to follow: chips, cheese, steak, beans, tomato, jalapeno (pickled and fresh), and cilantro. You can do a double layer or single layer of nachos. 
6. Turn on the infrared rotisserie burner and place the tray of nachos underneath, continue to rotate it until all of the cheese is melted. 
7. Once the cheese is melted, top with sour cream. 
8. Feel free to use or leave out any toppings you like. Pico de gallo, guacamole, refried beans etc. top with whatever you like and enjoy! 

Chimichurri Steak

Ingredients:

2 lbs flank steak

Salt & Pepper

Chimichurri Sauce:

1 bunch parsley, finely chopped

3-4 sprigs fresh oregano

1 cup olive oil

¼ cup red wine vinegar

1 shallot finely diced

2 tsp red pepper flakes

Kosher salt, to taste 

Directions: 

1. Turn on Trellis Burner to med-hi heat, then preheat for 15 mins with the hood closed
2. Season both sides of steak with salt and pepper
3. Once the grills is preheated, put the flank steak on and cook for about 6 minutes on each side
4. For the chimichurri sauce, combine all ingredients in a small bowl, taste and adjust for seasoning 
5. Once the steak has rested, slice and top with chimichurri sauce

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