Perfect Steak Nachos Recipe : A Flavorful Fiesta Guide
Steak nachos combine the hearty flavor of beef with the crunch of tortilla chips, all smothered in melted cheese and a plethora of toppings. This dish is a favorite for its versatility and ability to bring people together over a shared love of bold flavors.
Ingredients
- 1-2 pounds flank or skirt steak
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 bag about 14 oz tortilla chips
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 large tomato diced
- 1 small red onion diced
- 1 jalapeño sliced (optional)
- 1/2 cup sour cream
- 1 avocado diced
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
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.
