Ingredients

For the steak:

• 1 pound strip steaks
• 2 teaspoons garlic, chopped
• 1/2 teaspoon ground pepper
• 1 teaspoon kosher salt
• 1 orange, juiced
• 12-ounce can golden ale beer

For the queso:

• 3 tablespoons butter
• 3 tablespoons barbeque seasoning
• 2 cups Guida’s Dairy half & half
• 1 cup Guida’s Dairy whole milk
• 2 8-ounce blocks cream cheese, cut into cubes
• 16-ounce pepper jack cheese, freshly grated

For the rest:

• 1 cup apple cider vinegar
• 1/4 cup sugar
• 1 red onion, thinly sliced
• Large bag tortilla chips
• 1/4 cup barbeque sauce
• 1 jalapeno pepper, thinly sliced
• 1 avocado, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

How to

For the steak:

• Add steaks to a gallon-sized, zip-top bag with garlic, pepper, salt, orange juice and beer. Seal and let marinate at least one hour in the fridge.
• When ready to cook, heat a grill pan over high heat. Grill steaks for 3 minutes, before flipping and grilling the other side for about 2 minutes for a medium-temperature steak – or until desired doneness.
• Let rest 5 minutes for thinly slicing against the grain.

For the queso:

• Melt butter in a heavy-bottomed saucepan over medium-low heat.
• Once melted, whisk in barbeque seasoning to combine.
• Add in half and half and milk and bring to a slow boil and whisk in cream cheese to melt.
• Remove from heat and whisk in shredded pepper jack until melted, sauce will be thick.

To assemble:

• In a small bowl, combine vinegar and sugar until dissolved.
• Add in sliced red onion and stir to coat. Let pickle for 10 minutes before using.
• Line a large baking sheet with foil and cover with a hearty layer of tortilla chips.
• Drizzle with queso, then barbecue sauce.
• Add sliced steak, before topping with jalapenos, avocado, cilantro, pickled onions and squeeze of lime juice.

Photo & recipe supplied by Half & Half magazine