Super deluxe steak nachos

Season the steak on both sides with salt, black pepper and chipotle.

Cook in a little vegetable oil over medium high heat about 6 minutes per side to medium, an internal temperature of about 135F read on a thermometer rather than by feel, because this cut feels very soft.

Rest the meat in a bowl, kill the heat and deglaze the pan with a splash of water, scraping the fond up with a wooden spatula, then pour that over the meat.

Cool completely, to room temperature or cold, before cutting, or the juices are lost and it is harder to cut.

Slice thick with the grain, cut those into two or three thinner strips, then turn and slice against the grain into a small dice; toss the dice with the reserved pan drippings.

Melt the lard or bacon fat over medium heat, add the finely diced onion with a pinch of salt and cook five or six minutes until soft, sweet and translucent.

Add the dry oregano and cook a few seconds.

Add the drained and rinsed pinto beans with a splash of water, bring back to a simmer and cook about five minutes.

Turn the heat to low and mash with a potato masher as smooth or chunky as you like, then stir in more water until loose enough to spoon over nachos, and season with salt.

Layer corn tortilla chips two to three deep in a heatproof pan, spoon over the beans, scatter the diced steak and top with grated cheese.

Bake at about 450F for 10 minutes until the cheese melts and the chip edges brown, or run it under the broiler a few minutes if the beans are still hot.

Top with diced avocado, finely diced white onion, diced tomato, diced jalapeno, sour cream and chopped cilantro.