Description
These Steak Nachos Recipe are made with carne asada marinated in soy sauce and lime juice, and served with tortilla chips, jalapenos, queso blanco, cilantro, and avocado.
Ingredients
Scale
Steak
- 1 ½ - 2 pounds skirt steak or flank steak
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 jalapeño diced
- ½ red onion
- 1 tablespoons minced garlic
- Juice of 1 lime
- Juice of 1 orange
- 2 teaspoons garlic powder
- ½ bunch cilantro
- 1 teaspoon pepper
- 1 teaspoon salt
Nachos
- 1 (12 oz) bag tortilla chips
- 1 jalapeño, sliced
- ½ cup queso blanco
- ¼ cup chopped cilantro
- ¼ cup chopped scallions
- 1 avocado, sliced
- Pico de gallo
Instructions
- Add the olive oil, soy sauce, apple cider vinegar, jalapeno, garlic, red onion, lime juice, orange juice, garlic powder, salt and pepper in a mixing bowl and stir well. Add the skirt steak into the marinade. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.
- For stovetop: Heat a large cast iron over high heat for 3 minutes. Once hot, add a bit of pan or olive oil. Add the steak and press down firmly on the surface. Sear for 2 minutes. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer.
- For grill: Preheat your grill to high heat. Brush the grates with a bit of oil to prevent the steak from sticking. Place the steak on the hot grill and cook for about 3-4 minutes per side, or until it's well-browned and charred on the outside. Avoid moving the steak around too much as it cooks, as this can prevent it from getting a nice sear. Use tongs to flip the steak and cook on the other side.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare steak, the temperature should read around 135°F. If you prefer your steak more well-done, cook it to your desired temperature.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
- Cut the steak into into 1 inch cubes.
- Preheat the oven to 400°F.
- Place the tortilla chips in a single layer onto a baking sheet with non-stick cooking spray. Top with steak, jalapeño slices, and cheese.
- Bake in the oven for 5-10 minutes or until the cheese has melted.
- Garnish with avocado, sour cream, pico de Gallo, scallions and cilantro.
Notes
- Marinate the carne asada for at least 30 minutes: Marinating the carne asada will infuse it with flavor and help tenderize the meat. Aim to marinate it for at least 30 minutes, but ideally 1-2 hours for maximum flavor.
- Preheat your grill or grill pan: Preheating your grill or grill pan is crucial to getting a nice sear on the carne asada. Make sure it's hot before adding the meat.
- Use high-quality ingredients: The quality of your ingredients will affect the overall flavor of the dish. Use fresh, high-quality ingredients for the best results.
- Don't overload the nachos: While it can be tempting to pile on the toppings, overloading the nachos can make them difficult to eat and lead to soggy chips. Aim for a balance of toppings and make sure each chip has some of everything.
- Layer the ingredients: Layering the ingredients will help ensure that each chip is evenly coated with toppings. Start with a layer of chips, then add a layer of meat, cheese, and other toppings. Repeat until all ingredients are used up.
- Use oven-safe serving dish: Use an oven-safe dish to assemble and bake the nachos. This will make it easy to transfer them from the oven to the table.
- Serve immediately: Nachos are best enjoyed fresh and hot, so serve them immediately after baking. Don't let them sit out at room temperature for too long or they will become soggy.
- Prep Time: 2 Hours
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 235.6
- Sugar: 0.0 g
- Sodium: 41.7 mg
- Fat: 11.4 g
- Saturated Fat: 5.2 g
- Carbohydrates: 2.4 g
- Fiber: 0.1 g
- Protein: 9.0 g
- Cholesterol: 21.3 mg
