This recipe is made in partnership with the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet.
It’s my fourth and final recipe with the Washington Beef Commission! If you missed the first three, I’ve linked the recipes for steak salads with creamy balsamic vinaigrette, sliders with whipped goat cheese and tomato bacon jam, and garlic butter steak bites. They are all so good, it really is hard to pick a favorite! Right now though, I’m really loving these grilled steak nachos. We are making every component of this recipe perfectly delicious. Marinated and grilled flank steak, homemade guacamole, white cheddar queso, and pico de gallo all come together for the most flavorful steak nachos you’ll ever eat. The grilled steak is so good, my kids kept stealing it from the cutting board. The steak would also be delicious in steak tacos! It’s super important that you marinate the steak for at least 12 hours for the best flavor, so don’t skip this step! It makes the steak so tender and flavorful.
How to Make Steak Nachos
- First, marinate the steak. Mix together chopped onion, orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, smoked paprika, salt, pepper, and oregano. I like to place my flank steak in a large zip-top bag and add the marinade. Marinate for 12-24 hours before grilling.
- This steak will cook quickly, just 4-5 minutes per side at 425 degrees Fahrenheit. When the internal temperature reaches 125, you can pull it off the grill and set it aside to rest.
- Before assembling your nachos, make the rest of your toppings! For the pico, mix the chopped tomato, onion, jalapeno, lime juice, and salt in a bowl. This can be made in advance, so you can even make it before you grill the steak.
- For the queso, melt the butter in a saucepan. Whisk in the flour, then pour in the milk while still whisking. Add the cream cheese and shredded white cheddar cheese and stir until melted. Add the chopped jalapeno, salt, cumin, chili powder, and pepper. Allow to bubble for a few minutes to let the flavors combine, then taste and adjust seasonings as needed.
- And finally, make the guacamole. I think most guacamole recipes come from the heart. Mash avocado, salt, and lime juice together and add whatever feels right! Chopped red onion, cilantro, garlic powder, onion powder, whatever you want!
- Spread a layer of chips on a large platter and then spread with queso. Top with the cubed steak, guacamole, and pico de gallo.
This steak really is perfection. And we are using local beef when possible for best flavor and to support local farmers! Flank steak is one of my favorite cuts because it’s flavorful and cooks quickly. I like to cube it to ensure every crispy chip has a bite of steak, but you can also cut it into strips and add it to tacos! I cannot even express fully how much I love this steak. The bottom line is that you have to make it ASAP.
As we close out this series with the Washington Beef Commission, I want to thank them for being a wonderful company and so easy to work with. Beef can be an affordable protein to add to your meal rotation and good quality beef has the most flavor and health benefits. Support your local farmers! That will ensure you’re getting the best quality product. I’d also like to thank Kevin for helping me with the grilling process and taking video for me. I couldn’t have made these recipes without you!
- 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
- 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
- 3-4 Roma tomatoes, chopped
- ½ onion, finely chopped
- 1-2 jalapenos, seeds removed and finely chopped
- 1 lime
- Salt to taste
- 2 ripe avocados
- 1 tsp. salt + more to taste
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 lime
- 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.
- 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.
- 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.
- For the pico de gallo, mix together the tomato, onion, jalapeno, and lime juice. Add salt to taste.
- For the guacamole, mash the avocado in a bowl. Add salt, onion powder, garlic powder, and lime juice. Taste and adjust seasonings as needed.
- When the steak is done resting, cut it into strips, then cubes.
- 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.
- Enjoy!
Leave a Reply