Steak Nachos
What’s more satisfying than a juicy steak right off the grill? Or a plate of nachos, piled high with your favorite toppings? Easy: Grilled. Steak. Nachos. This recipe combined the best of both worlds, with skirt steak — which boasts plenty of flavor and texture for nachos or tacos — on top of crunchy tortilla chips, diced red onion, guacamole, chopped fresh cilantro and sliced jalapeno. Those might already sound like the best steak nachos, but here’s what takes it to the next level: a homemade cheddar cheese sauce top it all off. The queso is amazing with the Hatch chiles added to it for another layer of flavor. The chiles are definitely spicy, so skip them if you’re not up for the heat, but I think they’re a fantastic way to take this steak nachos recipe from being just “the best” to the ULTIMATE steak nachos. I grilled the steak using Cowboy Charcoal, which makes a huge difference because of how clean the coals burn. Cowboy Charcoal is ideal for cooking skirt steak because those coals get super hot and we can quickly get a good sear! Table of Contents Why You’ll Love Grilled Steak NachosGrilled Steak Nachos IngredientsThis sauce is FYR!Homemade GuacamoleHow to Make Grilled Steak NachosMarinatingMaking Your QuesoGrilling Your Steak Assembling Your NachosWhat to Serve with Grilled Steak NachosFor more NachosLeftovers and ReheatingFAQsSteak Nachos Recipe Why You’ll Love Grilled Steak Nachos Grilled Steak Nachos Ingredients This sauce is FYR! Homemade Guacamole How to Make Grilled Steak Nachos MarinatingMaking Your QuesoGrilling Your Steak Marinating Making Your Queso Grilling Your Steak Assembling Your Nachos What to Serve with Grilled Steak Nachos For more Nachos Leftovers and Reheating FAQs Steak Nachos Recipe Why You’ll Love Grilled Steak Nachos If you want to make nachos more than just game day food, this is the recipe for you. The steak, which we marinate in a special blend of soy sauce, limes, my hot sauce and one of my favorite rubs to get the most tender steak possible, makes this plate much more than its individual components. Sure, it’ll be right at home at your next game day party, but it also makes a fun family dinner. All the toppings make it so you’ve got something from all the food groups for the whole family to love — even the most picky eater. Grilled Steak Nachos Ingredients Skirt Steak: We’ll use 1-2 whole skirt steaks to achieve that beefy flavor. We’ll marinate them overnight in soy sauce, lime juice, my FYR BLK Hot Sauce, canola oil and my Jalapeno Lime Pilsner Rub to get them ready for the grill. Skirt Steak: We’ll use 1-2 whole skirt steaks to achieve that beefy flavor. We’ll marinate them overnight in soy sauce, lime juice, my FYR BLK Hot Sauce, canola oil and my Jalapeno Lime Pilsner Rub to get them ready for the grill. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Cheese Sauce: This max flavor queso combines shredded cheddar cheese and spicy Hatch chiles, plus milk, flour and butter for a smooth texture. Crispy Tortilla Chips: The crispier, the better. Toppings: Cilantro leaves, sour cream, guacamole, sliced jalapeno, diced red onion — the works. Doesn’t get better than this. Cheese Sauce: This max flavor queso combines shredded cheddar cheese and spicy Hatch chiles, plus milk, flour and butter for a smooth texture. Crispy Tortilla Chips: The crispier, the better. Toppings: Cilantro leaves, sour cream, guacamole, sliced jalapeno, diced red onion — the works. Doesn’t get better than this. Homemade Guacamole Sure, the store-bought stuff works, but there’s nothing like fresh homemade guacamole — it’s so freakin’ delicious, and making it couldn’t be easier. Take 3 ripe avocados, halved, pitted and cut into 1/2-inch pieces, then put them in a bowl with 2 tablespoons of finely chopped red onion, 1/4 teaspoon of grated lime zest, 2 tablespoons lime juice, 1 minced serrano chile and 2 tablespoons chopped fresh cilantro. Mash it all together in a bowl, season it with kosher salt and pepper and serve ASAP. How to Make Grilled Steak Nachos We’ve got a few components to make here, but they all come together easily for a super straightforward recipe. Let’s get to it! Marinating In a large food-safe bowl, combine 2 tablespoons soy sauce, 2 tablespoons FYR BLK hot sauce, juice from 3 medium limes, 2 tablespoons Jalapeno Lime Pilsner Rub and 2 tablespoons canola oil. Mix thoroughly. Add your steak into the marinade, toss, cover and place in the fridge for at least 4 hours but ideally overnight. For more marinating recipes check out Tacos Al Pastor, Chimichurri Marinated Tri-Tip with Grilled Fries and Hot Honey Garlic Beef Jerky Recipe. Making Your Queso Preheat your grill using Cowboy Charcoal to medium-high temperature (about 350 degrees Fahrenheit). Put a large skillet on the grill. Add your 1.5 tablespoons butter and 1.5 tablespoons flour to the skillet to melt and mix for 1-2 minutes. Once these ingredients have thickened into a paste, slowly stir in 3/4 cup of milk and let the mixture thicken. Finally, add your 3 cups of shredded cheddar cheese and keep stirring until the cheese is fully integrated and the mixture is smooth. Once smooth, add the Hatch chiles and another 3/4 cup of milk. When the sauce is done (about 10 minutes), pull the skillet off the grill and cover to keep it warm while you grill the steak. Grilling Your Steak Add more Cowboy Charcoal until your grill reaches high heat (about 400 degrees Fahrenheit). Remove the steaks from the marinade and let the excess marinade drip off until the bowl. Add the steaks to the grill and cook each one for about 3-4 minutes per side until medium rare (about 120 degrees internal). When the steaks are done, pull them off the grill and let them rest for 10 minutes. Assembling Your Nachos Slice your steak into steak strips or cubes and begin building your nachos. Start with an even layer of tortilla chips, then add shredded cheddar cheese, steak, sliced jalapenos and diced red onions on top of the chips. Drizzle your gooey cheese over everything and top with sour cream, guacamole and chopped cilantro. Serve and enjoy! What to Serve with Grilled Steak Nachos These are some loaded steak nachos, so your favorite simple BBQ or Tex-Mex veggie sides will work great here. I’m thinking a red cabbage slaw with green onions and lots of lime juice or a garden salad. For more Nachos Leftovers and Reheating The truth is that nachos are best eaten the day they’re made. I don’t know many people who like a soggy tortilla chip! But if you have extra steak and queso, you’ll be stoked that you can make these easy steak nachos again. For your leftover steak, wrap it tightly in aluminum foil and store it in an airtight container in the fridge for 3-5 days. To reheat, throw the aluminum foil packet on a warm grill and let it heat through for about 10-15 minutes. Store any extra queso in an airtight container in the fridge for 3-5 days. Reheat in a saucepan on the stove over medium heat or in the microwave. FAQs How do I adjust the spice level? Skip the Hatch chiles in the queso and the sliced jalapenos in the toppings. You could also put the sliced jalapenos in a small bowl to the side for diners who want to kick things up a notch. Can I prepare these nachos ahead of time? Nachos are best enjoyed immediately, but you can make the steak and queso ahead of time. Use our reheat instructions above to get your steak and queso ready to serve the nachos. I’m not a fan of cilantro/jalapenos/red onion/etc. What other toppings can I use? Black beans, pico de gallo, black olives, chopped red peppers — let your imagination go wild. It all goes well with these nachos. Where can I find Cowboy Charcoal? Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you. Add flavor to everything you’re cooking shop over the fire spice lines Cheese Sauce: ▢ 3 cups Shredded Sharp Cheddar▢ 1.5 cups Whole Milk▢ 2 tbsp Diced Green Chiles▢ 1.5 tbsp All Purpose Flour▢ 1.5 tbsp Melted Butter ▢ 3 cups Shredded Sharp Cheddar ▢ 1.5 cups Whole Milk ▢ 2 tbsp Diced Green Chiles ▢ 1.5 tbsp All Purpose Flour ▢ 1.5 tbsp Melted Butter Nachos: ▢ Tortilla Chips▢ Diced Red Onions▢ Chopped Cilantro▢ Sliced Jalapeño▢ Sour Cream▢ Guacamole ▢ Tortilla Chips ▢ Diced Red Onions ▢ Chopped Cilantro ▢ Sliced Jalapeño ▢ Sour Cream ▢ Guacamole In a large food safe bowl, add all the ingredients for the steak marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.Preheat your grill using Cowboy Charcoal to medium-high temperature about 350F.Add a skillet to the grill. Add your butter and flour to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add half of your milk and let the mixture thicken. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Once smooth, add the hatch chiles and the rest of the milk. When the sauce is done (about 10 minutes), pull it off and keep warm.Add more Cowboy Charcoal until high heat (about 400F). Next, add the steaks to the grill and cook for about 3-4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest for 10 minutes.Slice up your steak into cubes and begin building your nachos. Start with a layer of tortilla chips, shredded cheese, chopped steak, sliced jalapenos and diced red onions. Drizzle your queso over everything and top with sour cream, guacamole and chopped cilantro. Serve and enjoy! In a large food safe bowl, add all the ingredients for the steak marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight. In a large food safe bowl, add all the ingredients for the steak marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight. Preheat your grill using Cowboy Charcoal to medium-high temperature about 350F. Preheat your grill using Cowboy Charcoal to medium-high temperature about 350F. Add a skillet to the grill. Add your butter and flour to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add half of your milk and let the mixture thicken. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Once smooth, add the hatch chiles and the rest of the milk. When the sauce is done (about 10 minutes), pull it off and keep warm. Add a skillet to the grill. Add your butter and flour to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add half of your milk and let the mixture thicken. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Once smooth, add the hatch chiles and the rest of the milk. When the sauce is done (about 10 minutes), pull it off and keep warm. Add more Cowboy Charcoal until high heat (about 400F). Next, add the steaks to the grill and cook for about 3-4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest for 10 minutes. Add more Cowboy Charcoal until high heat (about 400F). Next, add the steaks to the grill and cook for about 3-4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest for 10 minutes. Slice up your steak into cubes and begin building your nachos. Start with a layer of tortilla chips, shredded cheese, chopped steak, sliced jalapenos and diced red onions. Drizzle your queso over everything and top with sour cream, guacamole and chopped cilantro. Serve and enjoy! Slice up your steak into cubes and begin building your nachos. Start with a layer of tortilla chips, shredded cheese, chopped steak, sliced jalapenos and diced red onions. Drizzle your queso over everything and top with sour cream, guacamole and chopped cilantro. Serve and enjoy! Homemade Guacamole Sure, the store-bought stuff works, but there’s nothing like fresh homemade guacamole — it’s so freakin’ delicious, and making it couldn’t be easier. Take 3 ripe avocados, halved, pitted and cut into 1/2-inch pieces, then put them in a bowl with 2 tablespoons of finely chopped red onion, 1/4 teaspoon of grated lime zest, 2 tablespoons lime juice, 1 minced serrano chile and 2 tablespoons chopped fresh cilantro. Mash it all together in a bowl, season it with kosher salt and pepper and serve ASAP. Calories: 669kcal | Carbohydrates: 16g | Protein: 43g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 161mg | Sodium: 1356mg | Potassium: 562mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1232IU | Vitamin C: 20mg | Calcium: 760mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!