Step 1: Prepare the Steak

For Sous Vide: Season the steak with salt and pepper, then place in a vacuum-seal bag. Cook in a sous vide water bath at 129°F (54°C) for 2 hours for medium-rare. Remove, pat dry, and sear in a hot skillet with olive oil for a minute on each side.

Without Sous Vide: Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper, then cook to your desired doneness, about 3-4 minutes per side for medium-rare. Let rest before slicing into thin strips.

Step 2: Prepare Toppings

Dice the tomato, red onion, and avocado. Slice the jalapeño if using. Chop the cilantro for garnish.

Step 3: Assemble the Nachos

Preheat your oven to 400°F (200°C). On a large baking sheet, spread out tortilla chips in an even layer. Sprinkle half of the shredded cheese over the chips, followed by the steak strips, diced vegetables, and the rest of the cheese.

Step 4: Bake

Bake in the preheated oven until the cheese is melted and bubbly, about 5-10 minutes.

Step 5: Add Final Toppings

Remove the nachos from the oven and top with dollops of sour cream, diced avocado, sliced jalapeños (if using), and chopped cilantro.

Step 6: Serve

Serve immediately with lime wedges on the side for squeezing over the top.