In a shallow dish or zip-top bag combine 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the steak, turn to coat, and refrigerate for at least 20 minutes and up to 2 hours.

Cook Steak

Heat a heavy skillet or grill over medium-high heat until very hot. Remove steak from marinade, allowing excess to drip off. Sear steak 3-4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer to a cutting board and let rest 5-7 minutes.

Slice Steak

Thinly slice the steak against the grain into bite-sized strips. Keep warm while assembling nachos.

Black Bean Salad

In a bowl combine 1 cup rinsed black beans, 1/2 cup roasted corn, 1/4 cup diced red bell pepper, 2 tablespoons finely chopped red onion, and 2 tablespoons chopped cilantro.

Whisk together 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over the bean mixture and toss to combine. Taste and adjust seasoning. Let rest at room temperature while steak cooks so flavors meld.

Base & Assembly

Preheat oven to 400°F (200°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter.

Scatter half of the shredded Monterey Jack and half of the shredded cheddar evenly over the chips. Top with half of the sliced steak and half of the black bean salad, distributing evenly.

Add the remaining chips in a second layer, then repeat with the remaining cheeses, steak, and black bean salad to create a two-layer nacho stack.

Bake in the preheated oven for 6-8 minutes, until cheese is fully melted and edges of chips are lightly toasted. Remove from oven.

Chili Sauce & Toppings

Warm 1/2 cup chili sauce briefly in a small saucepan over low heat or microwave for 20-30 seconds to make it easier to drizzle.

Drizzle warmed chili sauce evenly over the hot nachos. Spoon dollops of sour cream or crema across the plate, scatter pickled jalapeño slices, chopped green onions, and fresh cilantro leaves on top.

Serve immediately with lime wedges for squeezing over the nachos. Encourage diners to mix cheese, steak, beans and sauce with each bite for best flavor.