Steak Nachos
Cuisine: Grilling
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Flank Steak
  • 2 lb. flank steak
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch cilantro, chopped
  • 1 orange, juiced,
  • 1 lime, juiced
  • 2 tbsp. olive oil
  • 1 tbsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 3 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried oregano
White Cheddar Queso
  • 4 tbsp. butter
  • 3 tbsp. flour
  • 1½ cups whole milk
  • 4 oz. cream cheese
  • 8 oz. shredded white cheddar cheese
  • ½ tsp. salt
  • ½ tsp. cumin
  • ½ tsp. chili pwoder
  • ½ tsp. freshly ground black pepper
  • 1 jalapeno, seeds removed and finely chopped
Pico de Gallo
  • 3-4 Roma tomatoes, chopped
  • ½ onion, finely chopped
  • 1-2 jalapenos, seeds removed and finely chopped
  • 1 lime
  • Salt to taste
Guacamole
  • 2 ripe avocados
  • 1 tsp. salt + more to taste
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 lime
Instructions
  1. In a bowl, mix together all the marinade ingredients: onion, garlic, cilantro, orange juice, lime juice, olive oil, cumin, chili powder, smoked paprika, salt, pepper, and oregano. Place the flank steak in a large zip-top bag and pour the marinade over it. Seal the bag and use your hands to make sure the steak is coated. Refrigerate for 12-24 hours before grilling.
  2. Heat the grill to 450 degrees Fahrenheit. Cook the steak for 4-5 minutes per side until the internal temperature reaches 125 degrees Fahrenheit. Cover with foil and set aside to rest.
  3. For the queso, melt the butter in a saucepan. Whisk in the flour, then while whisking slowly pour in the milk. Bring to a simmer and add the cream cheese, white cheddar cheese, salt, cumin, chili powder, pepper, and jalapeno. Simmer to allow the flavors the combine, stirring very frequently. Taste and adjust seasoning as needed.
  4. For the pico de gallo, mix together the tomato, onion, jalapeno, and lime juice. Add salt to taste.
  5. For the guacamole, mash the avocado in a bowl. Add salt, onion powder, garlic powder, and lime juice. Taste and adjust seasonings as needed.
  6. When the steak is done resting, cut it into strips, then cubes.
  7. To assemble the nachos, place the chips on a large platter. Drizzle with queso, then top with pico de gallo, guacamole, and steak. Add fresh cilantro and lime wedges if desired.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/steak-nachos/