Hot Masa Chips with Steak and Melted Onion Dip
Protein Powerhouse Dip
I am a snacker. I can’t get enough snacks and I typically resort to my favorite chips and some sort of dip. Knowing this, I have been adding a ton of protein to my dips recently so I can make a large batch, put it in the fridge and load up on-the-fly. Since my hands-down favorite chips are Masa Chips (no seed oils, no preservatives, no GMO, no pesticides) which are fried in natural beef tallow, I figured, why not make a beefy dip to amplify the flavor.
One of the benefits of this recipe as well is that you can take advantage of those cheaper cuts of meat that are typically on sale at the market. Most people don’t know, when people pick over the packages of beef, and some don’t sell, they mark the remaining cuts down at least 50%. The reason most ribeye cuts are picked over, for example, is because people don’t like the cut towards the shoulder where there is more connective tissue and fat. Most discerning meat eaters seek out that center cut of the fat eye. Since we slice the meat in this recipe, it’s less important that we have that perfect center cut, so go for the shoulder cut that’s on sale. I use ribeye here, however, you can use ay cut that is tender after slicing (flat iron, sirloin, strip, skirt, flank are all good).
In regards to the chips, one of the reasons I love Masa Chips is because of that amazing beefy flavor that hits you right upon first bite. You can feel the tallow on your palette. I like to heat them up sometimes to warm that fat then hit them with my own seasoning based on the dip. They are amazing on their own, but if you like to play with spices, it’s a fun way to improvise and create your own flavors. The chip itself is strong and can stand up to a solid dip without breaking off into little pieces. No one likes a weak chip.
This recipe is enough for 1-2 people (about 2 pints) so you can scale up if you want to keep a gallon in the fridge at all times. HAve fun with this one, add different veggies if you want to lace in fresh flavors or even jazz up the spice with some smoky hot sauce. For an over-the-top addition, throw in some chopped bacon and a dash of bacon fat.
Steps:
1 8-12 oz ribeye steak (or any other cut)
1 large onion
3 tablespoon butter set (2 aside and cook with 1)
1 cup red wine
Masa Chips
Spice Mix:
1 tablespoon smoked paprika
1 teaspoon chipotle powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
For the Dip:
1 1/4 cup mayo (avocado oil mayo preferable)
1/4 cup cream cheese
2 tablespoon white miso
3 tablespoon freshly chopped chives
2 tablespoon nutritional yeast
1/4 cup buttermilk
1/4 cup sour cream
1 tablespoon freshly cracked black pepper
1 teaspoon Worcestershire sauce
1 dash hot sauce
Instructions:
Add the butter to a pan and slowly saute the onions over medium heat until soft and slightly caramelized. Do not burn them, make sure the heat is not past medium, but you may have to turn it down to low.
While the onions are caramelizing, grill or roast your steak until it’s about medium. You don’t want to cook this rare as it will be too chewy.
To add some extra flavor to your chips, mix the spices together and throw your chips on a sheet pan in a 350F oven for about 1 minute. While they are hot, immediately toss with a dash of the spice mix and set aside.
When the onions are soft, pour in the red wine and reduce until it’s almost dry. Then pull the onions off the heat and swirl in the butter.
For the base of the drip, add all of the remaining ingredients into a bowl. When the onions are cooled, add to the drip and mix by hand with a whisk or spatula. This should be chunky.
Slice the steak into small pieces and add to the dip pouring in the extra meat juice that may have released while the steak was resting.
Allow the dip to sit in the fridge for at least 10 minutes but a few hours is even better so the flavors can meld.
