Nachos Al Carbon Recipe

Marinate steak

Combine olive oil, lime juice, soy sauce, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Place the steak in a shallow dish or zip-top bag and pour the marinade over it. Rub to coat, refrigerate for at least 30 minutes and up to 2 hours.

Grill steak

Preheat grill or grill pan to high (about 450°F / 230°C). Remove steak from marinade and let excess drip off. Grill 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp ~130–140°F / 54–60°C). Let rest 5–10 minutes, then slice thinly against the grain into bite-size strips.

Prepare beans

Heat 1 tablespoon oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add drained black beans, 1/2 tsp cumin, 1/2 tsp smoked paprika and 1/2 tsp salt. Cook 4–5 minutes, stirring and slightly mashing some beans with the back of a spoon to create a creamy yet chunky texture. Remove from heat and keep warm.

Shred cheese

If not pre-shredded, shred cheddar and Monterey Jack and combine in a bowl. Keep ready for layering.

Preheat oven

Preheat oven to 400°F (200°C). Arrange a large ovenproof platter or sheet pan that fits in the oven.

First layer

Spread half of the tortilla chips in an even layer on the pan. Spoon half of the warm beans over the chips, scatter half of the sliced grilled steak across, then sprinkle about half of the cheese mixture over the top.

Second layer

Add the remaining chips in a second even layer. Spoon the remaining beans and steak, then top with the remaining cheese, pickled jalapeño slices (reserve some for serving if desired), and a little chopped cilantro.

Bake nachos

Bake in the preheated oven for 6–8 minutes until cheese is fully melted and edges of chips are lightly browned. For extra char flavor, place under broiler for 30–60 seconds watching closely.

Make guacamole

Halve and pit avocados. Scoop flesh into a bowl and mash to desired texture. Stir in lime juice, minced red onion, seeded minced jalapeño, chopped cilantro, and 1/2 tsp salt. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

Mix pico

Combine diced tomatoes, finely diced white onion, minced jalapeño, chopped cilantro, lime juice and 1/4 tsp salt in a bowl. Stir and let rest 10–15 minutes for flavors to meld.

Remove baked nachos from oven and let cool 1–2 minutes. Top with remaining fresh cilantro. Serve immediately with bowls of guacamole, pico de gallo, extra pickled jalapeños, and lime wedges on the side so guests can add to taste.