Grilled Steak Nachos Recipe

Marinate steak

In a shallow dish, combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Add the 1 lb flank or skirt steak and coat both sides. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

Preheat a grill or grill pan to medium-high (about 425–500°F / 220–260°C). Oil the grate or brush the steak lightly with oil to prevent sticking.

Grill steak

Remove steak from marinade and let excess drip off. Grill the steak 4–6 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) depending on thickness. For medium, cook 1–2 minutes longer per side. Transfer steak to a cutting board and let rest 8–10 minutes to allow juices to redistribute.

Slice steak

Slice the steak thinly against the grain into bite-sized strips. Keep warm.

Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add 1/2 small finely diced yellow onion and cook 3–4 minutes until softened. Add 8 oz ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5–6 minutes. Stir in 1 minced garlic clove and cook 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 7 oz canned diced tomatoes (with juices), 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

In a bowl combine 2 seeded and finely diced roma tomatoes, 1/4 cup finely diced red onion, 1/2 minced jalapeño (remove seeds for milder heat), 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Stir and let sit 10 minutes for flavors to meld. Refrigerate until ready to use.

In a blender or food processor, combine 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped cilantro, 1 tablespoon water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth, adding up to 1 additional tablespoon water if needed to reach a pourable but creamy consistency. Taste and adjust salt or lime.

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, arrange 6 cups of thick tortilla chips in an even layer.

Sprinkle 1 cup shredded cheddar and 1 cup shredded Monterey Jack evenly over the chips. Spoon warmed chili in dollops across the chips, leaving some chips exposed so they stay crisp.

Scatter the sliced grilled steak over the cheesy chips, distributing evenly so each portion gets steak.

Bake in the preheated oven 6–8 minutes, or until the cheese is fully melted and bubbly.

Remove nachos from oven. Dollop or drizzle the avocado sauce over the top, then spoon pico de gallo across the nachos. Add spoonfuls of sour cream and optional pickled jalapeños. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing.

Serve immediately so chips remain crisp. Offer extra avocado sauce, sour cream, and pico on the side if desired.