Flank Steak Frito pie fit for feeding a summer crowd.

  • By J.M. HIRSCH
  • Tuesday, August 4, 2015 4:27pm
  • LifeFood

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 powder

1/2 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)

ADVERTISEMENT
0 seconds of 0 secondsVolume 0%
Press shift question mark to access a list of keyboard shortcuts
00:00
00:00
00:00
 

In a large zip-close plastic bag, mix together the soy sauce, 2 tablespoons of the oil, the vinegar, garlic powder and pepper. Add the steak, seal the bag, then gently turn to coat evenly. Set aside at room temperature for 30 minutes. Alternatively, the steak can be refrigerated for up to 4 hours, but should sit at room temperature for 30 minutes before grilling.

When ready to cook, heat a grill to medium-high.

Brush the onion rounds on both sides with the remaining 1/2 tablespoon of oil, then set them on the grill. Remove the steak from the marinade and place on the grill. Cook for 4 to 5 minutes per side for medium-rare. When the steak is done, transfer it and the onions to a platter and set aside to rest for 10 minutes.

Meanwhile, spread the Fritos evenly over a serving platter. When the steak has rested, slice it thinly across the grain, then mound the slices over the corn chips. Roughly chop the grilled onion rounds, then scatter those over the steak. Top everything with the avocado, cilantro and jalapeno (if using), then squeeze the lime halves over everything. Dollop with salsa and sour cream, if using. Serve immediately.

 

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.

More in Life

These high-protein egg bites are filled with tomatoes, parsley and feta, but any omelet-appropriate toppings will do. (Photo by Tressa Dale/Peninsula Clarion)
A little care for the caretakers

These high-protein egg bites are perfect for getting a busy teacher through the witching hour in late afternoon.

Dr. Thomas F. Sweeney was a dentist seeking adventure and riches. He also had some mistaken ideas about the difficulties that life in remote Alaska entailed. (Public photo from ancestry.com)
Mary Penney and her 1898 Alaska Adventure — Part 5

The three-masted ship called the Agate was a reliable 30-year ocean veteran when it entered Cook Inlet in mid-October 1898.

Kaleidoscope School of Arts and Science students perform “Let’s Eat,” their fifth grade musical, at Kenai Central High School in Kenai, Alaska, on Tuesday, May 13, 2025. (Jake Dye/Peninsula Clarion)
Healthy eating headlines elementary school musical

Kaleidoscope School of Arts and Science stages “Let’s Eat” for its annual fifth grade musical.

Blueberries are photographed in Cooper Landing, Alaska, in August 2024. (Photo by Erin Thompson/Peninsula Clarion)
Minister’s Message: A reminder that the earth provides

There is new life, even when we can’t see it.

The Kachemak Bay Writers’ Conference is held at Kachemak Bay Campus starting on Saturday, May 18, 2024, in Homer, Alaska. (Delcenia Cosman/Homer News)
Kachemak Bay Writers’ Conference returns for 23rd year

This year’s keynote presenter is author Ruth Ozeki.

This salad mixes broccoli, carrots and pineapple chunks for a bright, sweet dish. (Photo by Tressa Dale/Peninsula Clarion)
A bright and sweet Mother’s Day treat

Broccoli, pineapple and carrots are the heart of this flavorful salad.

file
Minister’s Message: Prudence prevents pain, and, possibly, fender benders

Parents carry the responsibility of passing down prudence and wisdom to their children.

This Library of Congress photo shows the U.S.S. Maine, which exploded and sank in the harbor at Havanna, Cuba, about the same time the Kings County Mining Company’s ship, the Agate left Brooklyn for Alaska. The Maine incident prompted the start of the Spanish-American War and complicated the mining company’s attempt to sail around Cape Horn.
Mary Penney and her 1898 Alaska adventure — Part 4

The Penney clan experienced a few weeks fraught with the possibility that Mary might never be returning home.

Artwork by The Art Gaggle is displayed as part of “What We Do” at the Kenai Art Center on Friday, May 2, 2025. (Jake Dye/Peninsula Clarion)
Local artists share ‘What We Do’ in May show at Kenai Art Center

An eclectic mix of local art makes up the May show at… Continue reading

Most Read