Skip to content

Grilled Steak Nachos (Nachos con Carne Asada)

 

 

INGREDIENTS:

For the grilled steak:

  • 500g of beef for grilling, thin flank steak (vacío)

  • 2 garlic cloves, minced

  • Lime juice

  • Orange juice

  • 2 tbsp oil

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • Salt and pepper

  • Cilantro

  • Onion

For the nachos:

  • 1 large bag of plain tortilla chips

  • 200g cheddar and mozzarella cheese, for melting

  • Pico de gallo

  • 1 jalapeño or hot pepper, sliced

  • Guacamole

  • Sour cream

  • Hot sauce, to taste

 

HOW TO:

Marinate the meat:
Mix garlic, lime juice, orange juice, onion, cilantro, oil, cumin, paprika, salt and pepper with the meat and let it rest for 30 min. If you can do 2 hours, even better.

Grill the meat:
On the grill or in a very hot pan, 3-4 min per side so it stays juicy and medium. Let it rest for 5 min, then slice into thin strips against the grain and cut into cubes.

Build the nachos:
In an oven-safe dish, layer nachos, the cheeses, and the jalapeño.
Bake at 180°C for 5 min, just to melt the cheese.

Finish:
Serve with spoonfuls of guacamole, sour cream, pico de gallo, and a drizzle of hot sauce.

Grill tips:
- The cheese: Mix cheddar with mozzarella so it stretches well.
- Crunch factor: Don't add all the guacamole and sour cream before baking, or the nachos will get soggy. Add them at the end.