Fiesta Nachos Add Steak Recipe

Marinate steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine olive oil, lime juice, ground cumin, chili powder, minced garlic, kosher salt, and black pepper. Add the steak and turn to coat thoroughly. Marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot (about 5 minutes). Remove steak from marinade and let excess drip off. Sear steak 3–4 minutes per side for medium-rare to medium, depending on thickness; internal temperature ~130–135°F (54–57°C) for medium-rare. For thinner cuts, 2–3 minutes per side may suffice. Transfer steak to a cutting board and rest 5–10 minutes so juices redistribute.

Slice steak

Slice steak thinly across the grain into bite-sized strips or small cubes (about 1/4" wide). Keep warm while assembling nachos.

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread half the tortilla chips in an even layer. Sprinkle half of each shredded cheese evenly over those chips. Add the remaining chips in a second layer and top with the remaining cheeses so cheese distributes well through the pile.

Bake in the preheated oven for 6–8 minutes, or until cheese is fully melted and beginning to bubble. Keep an eye to avoid burning the chips. For extra crispness, switch the oven to broil for 30–60 seconds, watching closely.

Once cheese is melted, remove the nachos from the oven. Immediately scatter the warmed steak slices evenly over the top.

Distribute the black beans across the nachos in spoonfuls so they warm slightly from the hot chips. Spoon pico de gallo evenly over the nachos.

Add pickled jalapeños, chopped cilantro, and sliced green onions. Dollop sour cream and spoon guacamole in a few places, or serve guacamole on the side. Squeeze fresh lime juice over the nachos to brighten flavors just before serving.

Optional: sprinkle sliced black olives and crumbled queso fresco or cotija over the finished nachos.

Serve immediately while hot and crunchy. Provide extra lime wedges, hot sauce, and additional sour cream or guacamole at the table.