Nachos with Korean Beef

I had a quarter of a Korean Marinated Flank Steak leftover from taco night and was out of cabbage. Time for nachos.

Nothing fancy, just some chips, topped with shredded cheese, the chopped beef and some green onions.

That went into a 350°F oven for about 10 or 15 minutes, until the cheese got gooey.

That's when I realized I put the onions on prematurely. They were a little dehydrated out of the oven. So I put salsa on the nachos.

Sort of weird, but distinctively different. Woulda been better with the slaw instead of salsa, but I liked it.