Whisk together 2 tbs olive oil, lime juice, minced garlic, cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish. Add the steak, turn to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

Grill steak

Preheat a grill or grill pan to high heat. Remove steak from marinade and pat dry. Grill 3–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. Transfer to a cutting board and let rest 10 minutes, then slice thinly against the grain into bite-sized strips.

Vegetables & Toppings

Char corn and peppers

Heat a skillet or grill to medium-high. Toss corn kernels in a little oil and cook, stirring occasionally, until charred in spots, about 5–7 minutes. Core, seed and cut the red and green bell peppers into 1/2-inch strips; toss with 1 tbs oil and char in the same skillet until softened and slightly blistered, 6–8 minutes. Slice scallions and jalapeño (if using). Roughly chop country ham and shred mozzarella if needed.

Fried Okra

Batter and fry okra

Heat vegetable oil in a heavy skillet over medium-high until it reaches about 350°F (175°C) or a piece of bread sizzles when dropped in. Put sliced okra into buttermilk to coat. In a shallow bowl combine flour, cornmeal, cayenne and 1/2 tsp salt. Dredge okra pieces in the flour mixture, shaking off excess. Fry in batches for 2–3 minutes, turning as needed, until golden brown and crisp. Drain on a paper towel-lined plate and season lightly with salt while hot.

Rouille

Make rouille

In a small bowl whisk together mayonnaise, roasted red pepper, minced garlic, saffron water (if using), smoked paprika, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Assembly and Finish

Preheat oven to 375°F (190°C). On a large ovenproof platter or sheet pan arrange half the tortilla chips in an even layer. Scatter half of the charred corn, half of the bell pepper strips, half the sliced steak, half the country ham pieces and half the shredded mozzarella over the chips. Add a second layer of chips and repeat with the remaining corn, peppers, steak, ham and mozzarella.

Bake nachos in the oven 6–8 minutes, until cheese is melted and toppings are heated through.

Remove from oven, top with fried okra, sliced scallions, jalapeño and cilantro. Drizzle rouille over the nachos or serve on the side for dipping. Serve immediately.