A zesty and snack worthy recipe for nachos loaded with marinated and tender steak, jalapenos and fresh veggies. Load these steak nachos up with cheese and all of your favorite toppings for a filling snack or dinner. The secret to this spicy treat is the zesty marinade we used on our steak. You probably have all of the ingredients on hand.
Author: Buy This Cook That
, juiced, zested
Ground Black Pepper
or Shredded Monterrey Jack Cheese
In a medium sized bowl, combine
Olive Oil (1/4 cup)
Chili Powder (1 Tbsp)
Ground Cumin (1 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
. Stir in
Garlic (1 tsp)
Scallions (1/4 cup)
Steak (1 lb)
into serving sized pieces and place into the marinade. Coat all sides of the steak and press into the bottom of the bowl. Cover with foil or plastic wrap, and press the cover onto the top of the steak, sealing out all air.
Refrigerate for at least 1 hour to overnight.
Preheat oven to 375 degrees F (190 degrees C).
Heat a large cast iron skillet over high heat with 1 tablespoon of olive oil. When the oil shimmers and the skillet begins to smoke, place a few pieces of the steak into the pan.
Sear for 3 minutes, flip, and sear on the other side for 2 to 3 minutes. Continue this process working in small batches until all of the steak is cooked.
Transfer the cooked steak to a plate; cover with foil and let rest 15 minutes.
Slice the steak into small pieces.
On a large baking sheet, arrange the
Tortilla Chips (1 bag)
in a single layer. Top evenly with the steak pieces,
Queso Fresco (1 cup)
Cherry Tomatoes (1 cup)
Onions (1/4 cup)
Jalapeño Peppers (1/4 cup)
Place the baking sheet into the oven. Bake for 10 to 12 minutes until the chips are browned on the edges and all cheese is melted.
Remove from the oven and serve immediately. Serve and enjoy!
Nutrition Per Serving
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