When my Sunday blogging group decided to make fancy nachos, I was worried. I’ve never even made plain nachos. And they wanted loaded nachos!
But I happened to have just made some new pickled red onions. And when I went looking for ideas for using them, I saw lots of recipes for steak nachos. How perfect!
I liked how flexible the concept was. There really aren’t any hard and fast rules about nachos, right? I wanted to add bell peppers and Monterey Jack cheese, but instead subbed sliced mini-peppers and another mild cheese, since I had those handy.
And traditionally a dish like this would see flank steak or skirt steak. But I had a nice sirloin left from last year’s quarter of grass-fed beef. (And a freezer needing to be emptied and defrosted for this year’s meat.) So, in it went.
No nacho police in my house!
I skipped the marinade and instead used a sprinkle of salt, pepper and cumin before frying. Can’t keep those hungry football watchers waiting.
Other than one daughter and me, my family avoids hot food, so I skipped the spicy add-ins. Consider adding some jalapeños or a spicy salsa if you want more heat.
The dish was a big hit—and was deemed my best football treat since my Italian sausage stuffed mini peppers.
The Packers won the game that day. Does this mean I need to make it whenever they play?
- 2 T olive oil, divided
- 1 lb. Flank Steak or skirt steak or sirloin
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 bag tortilla chips
- 2 cups shredded Monterey Jack or other mild, meltable cheese
- 1 tablespoon minced garlic
- 2 cups sliced peppers
- 4 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro (more or less to taste)
- 1 large tomato, diced
- 1 small red onion, chopped or a jar of pickles red onion
- 1 avocado, peeled, seeded and cubed
- Optional: pickled jalapenos, spicy salsa, sour cream
- Head 1 Tablespoon oil in a large skillet. Add steak to the hot pan and sprinkle with cumin, salt and pepper. Fry on each side until steak is about medium rare* (or just below desired doneness), knowing that it will cook about another level in the oven. Slice steak into bite-sized strips.
- Place a layer of chips in a 9 x 13 pan. Top with half of the grated cheese, then add another layer of chips. Top with steak strips and remaining cheese, then place in preheated 400 F oven.
- In the pan the steak cooked in, heat remaining 1 Tablespoon of oil. Add garlic and peppers and cook on medium high until limp.
- When cheese is melted and chips are crisp, remove nacho pan from the oven. Top with sautéed peppers and remaining cold toppings (tomatoes, avocados, onion, cilantro)
- Serve immediately, perhaps with a side of spicy salsa or jalapenos for heat lovers.
Loaded Nacho Recipes
- Breakfast Nachos by Karen’s Kitchen Stories
- Italian Meatball Nachos by A Kitchen Hoor’s Adventures
- Loaded Vegan Nachos by Veggies First, Then Dessert
- Mexican Street Corn Nachos by Hezzi-D’s Books and Cooks
- Sheet Pan Chicken Nachos by Sweet Beginnings
- Steak Fajita Nachos by Art of Natural Living
- Honey Spiced Roasted Carrots
- Squash Rounds with Maple Whipped Cream