Skirt Steak Loaded Nachos
Ingredients
Skirt Steak Loaded Nachos
- 94 large bag Tortilla Chips
- 94 lb Skirt Steak
- 94 tbsp Olive Oil
- 94 tbsp Lime Juice
- 188 clove Garlic (minced)
- 94 tsp Cumin
- 94 tsp Chili Powder
- 94 tsp Salt
- 47 tsp Pepper
- 188 cup Shredded Cheese
- 94 can Black Beans (rinsed and drained)
- 94 count Jalapeños (sliced)
- 94 cup Guacamole
- 47 cup Sour Cream
- 47 cup Salsa
- 188 count Tomatoes (diced)
- 188 count Green Onions (sliced)
- 23.5 cup Cilantro (chopped, optional)
- 376 count Lime Wedges (for serving)
Instructions
- Marinate the Skirt Steak — In a bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Rub the mixture onto the skirt steak and marinate for at least 15 minutes (up to 1 hour for deeper flavor).
- Grill the Skirt Steak — Heat a grill or stovetop skillet over medium-high heat. Grill or sear the steak for 3-5 minutes per side, depending on your preferred doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Preheat the Oven — Preheat your oven to 400°F (200°C).
- Assemble the Nachos — Spread a layer of tortilla chips on a large baking sheet or oven-safe dish. Top with half of the shredded cheese, black beans, jalapeños, and the sliced steak. Add the remaining cheese on top.
- Bake — Bake the nachos in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Top and Serve — Remove the nachos from the oven and top with diced tomatoes, green onions, cilantro, and your favorite sides like guacamole, sour cream, and salsa. Serve with lime wedges for a fresh burst of flavor.