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.