Grilled Trash Can Nachos
 Time to step up your nacho game with these Grilled Trash Can Nachos. This dish was made famous by Guy Fieri’s Flavortown kitchen, but has grown to have quite the national appeal. It’s a fun recipe for the whole family, and can feed quite a few people! Don’t let the ‘trash can’ verbiage fool you. We’re basically giving everyone a bucket to build their favorite mountain of nachos. Yeah, count me in for that! Why You’ll Love Grilled Trash Can Nachos If you’re a fan of celebrity chef Guy Fieri, then you’re in for a real treat. Today we’re cooking his signature trash can nachos over the open fire! It adds mouthwatering marinated steak to a homemade nacho cheese sauce with some freshly made tortilla chips. It’s the perfect combination that makes a beautiful plate of nachos! Pile these famous trash can nachos high and you have a feast for 4. There are so many hot meals I love to create for tailgates and cookouts, but this deluxe nacho recipe is even fun for special occasions. Now let’s learn how to make classic trash can nachos so you can feel like the Mayor of Flavortown! Grilled Trash Can Nacho Ingredients The whole thing begins with skirt steaks marinated in a combination of cilantro, green onion, soy sauce, sweet onion, garlic cloves, orange juice, lime juice, and vegetable oil for 4-24 hours. To add some savory goodness, you’ll create your own homemade, super melty cheese sauce made out of mild cheddar cheese and Jack cheese, light beer, whole milk, all purpose flour, butter, garlic powder, and cayenne powder. Of course, tortilla chips will form the base. I made my own tortilla chips, which is not essential, but definitely elevates the fresh flavor. Then, you’ll top them with shredded cheese, sliced jalapeños, pico de gallo, sour cream, and guacamole. For other fun nacho recipes, check out my Surf and Turf Nachos, Loaded Huevos Rancheros Nachos and Pulled Pork BBQ Nacho Table. How to Make Grilled Trashcan Nachos Marinate the Steak We’ll start this Grilled Trash Can Nachos recipe by mixing together all the ingredients for the marinade. Then add your steak to a food safe container and cover them evenly with the marinade. Place in the fridge and marinate for at least 4 hours but ideally overnight. Once the steak is marinated, preheat your grill for direct cooking at medium heat (about 350F). Cook the Tortilla Chips (Optional) To create your own homemade tortilla chips, start by adding a cast iron skillet with frying oil to the grill to warm until about 350F. Take some small corn tortillas and cut them into four segments. Add the tortillas into the frying oil in batches to fry for 2-3 minutes until golden brown. Then, pull them off and season with a little bit of kosher salt. Keep warm until ready to serve. Create Your Beer Cheese Sauce Next, it’s time to create your beer cheese sauce, because no mountain of Grilled Trash Can Nachos is complete without cheese. Add a skillet to the grill, then add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your light beer in batches to fully integrate it and let the mixture thicken. Finally, add both types of your shredded cheese and keep stirring until fully integrated and smooth. If needed, you can thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm. For more cheesy recipes, check out my Beer Cheese Smash Burgers, Smoked Venison Burgers with Beer Cheese and Cheesesteak Quesadilla. Cook the Steak Pull your steaks out of the marinade and add to a high heat grill for direct cooking (about 400F). Cook for 2 minutes per side or until they are 120F internal. Once they are done, pull them off the grill and let them rest for 10 minutes. Assemble the Grilled Trash Can Nachos Slice your steaks against the grain and into bite sized pieces. This is an important, but sometimes difficult process with skirt steak. I recommend slicing the steak into 1-1.5in sections, then rotate those sections and cut them into smaller, bite-sized pieces from there. Start building your nachos with a small metal bin lined with some wax paper. First, add a layer of cheese sauce, salsa/pico de gallo, sliced jalapenos or similar and a handful of steak. Remember, what you put in first will be the top of the nachos. So it’s good to start with your favorite toppings before adding in the chips. Next, add a large handful of your chips, then repeat the process until the bin is full. Place a plate underneath the bin and quickly flip it over. Pull off the bin carefully and garnish your Grilled Trash Can Nachos with sour cream, guacamole, more cheese or whatever your desire. Alternatively, you can build them from the chips up on some sheet pans. Serve and enjoy Guy’s BBQ trash can style nachos! To find more delicious recipes for the next time you pull out the smoker, check out my cookbooks Flavor X Fire and Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak & Marinade: ▢ 2-3 Skirt Steaks▢ 1 cup Chopped Cilantro▢ ½ cup Chopped Green Onions▢ ½ Cup Soy Sauce▢ ¼ cup Grated White Onions▢ 5-6 Minced Garlic▢ 3 Oranges juiced▢ 3 Limes juiced▢ 1 tbsp Oil ▢ 2-3 Skirt Steaks ▢ 1 cup Chopped Cilantro ▢ ½ cup Chopped Green Onions ▢ ½ Cup Soy Sauce ▢ ¼ cup Grated White Onions ▢ 5-6 Minced Garlic ▢ 3 Oranges juiced ▢ 3 Limes juiced ▢ 1 tbsp Oil Cheese Sauce: ▢ 1.5 cups Shredded Cheddar Cheese▢ 1.5 cups Shredded Jack Cheese▢ 12 oz Light Beer▢ 1 cup Whole Milk▢ 2 tbsp All Purpose Flour▢ 1.5 tbsp Butter▢ 1 tsp Garlic Powder▢ ½ tsp Cayenne Powder ▢ 1.5 cups Shredded Cheddar Cheese ▢ 1.5 cups Shredded Jack Cheese ▢ 12 oz Light Beer ▢ 1 cup Whole Milk ▢ 2 tbsp All Purpose Flour ▢ 1.5 tbsp Butter ▢ 1 tsp Garlic Powder ▢ ½ tsp Cayenne Powder Nacho Toppings: ▢ Tortilla Chips▢ Shredded Cheese▢ Sliced Jalapeños▢ Pico De Gallo▢ Sour Cream▢ Guacamole ▢ Tortilla Chips ▢ Shredded Cheese ▢ Sliced Jalapeños ▢ Pico De Gallo ▢ Sour Cream ▢ Guacamole Begin by adding your steak to a food safe container with all the ingredients for the marinade. Place in the fridge and marinate for at least 2 hours but ideally overnight.Preheat your grill for direct cooking at medium high heat (about 350F).*Optional* Add a cast iron skillet with frying oil to 350F. Take some small corn tortillas and cut them into four segments. Add the tortillas into the frying oil in batches to fry for 2-3 minutes until golden brown. Pull off and season with a little bit of salt. Keep warm until ready to serve.Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Light Beer in batches to fully integrate it and let the mixture thicken. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.Pull your steaks out of the marinade and add to a high heat grill for direct cooking (about 400F). Cook for 2 minutes per side or until they are 120F internal. Once done pull off and let rest for 10 minutes.Slice your steaks against the grain and into bite side pieces. Start building your nachos with a small metal bin lined with some wax paper. First, add a layer of cheese sauce, salsa/pico de gallo, sliced jalapenos or similar and a handful of steak. Add a large handful of your chips, then repeat the process until the bin is full. Place a plate underneath the bin and quickly flip it over. Pull off the bin carefully and garnish your nachos with sour cream, guacamole, more cheese or whatever your desire. Serve and enjoy! Begin by adding your steak to a food safe container with all the ingredients for the marinade. Place in the fridge and marinate for at least 2 hours but ideally overnight. Begin by adding your steak to a food safe container with all the ingredients for the marinade. Place in the fridge and marinate for at least 2 hours but ideally overnight. Preheat your grill for direct cooking at medium high heat (about 350F). Preheat your grill for direct cooking at medium high heat (about 350F). *Optional* Add a cast iron skillet with frying oil to 350F. Take some small corn tortillas and cut them into four segments. Add the tortillas into the frying oil in batches to fry for 2-3 minutes until golden brown. Pull off and season with a little bit of salt. Keep warm until ready to serve. *Optional* Add a cast iron skillet with frying oil to 350F. Take some small corn tortillas and cut them into four segments. Add the tortillas into the frying oil in batches to fry for 2-3 minutes until golden brown. Pull off and season with a little bit of salt. Keep warm until ready to serve. Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Light Beer in batches to fully integrate it and let the mixture thicken. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm. Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Light Beer in batches to fully integrate it and let the mixture thicken. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm. Pull your steaks out of the marinade and add to a high heat grill for direct cooking (about 400F). Cook for 2 minutes per side or until they are 120F internal. Once done pull off and let rest for 10 minutes. Pull your steaks out of the marinade and add to a high heat grill for direct cooking (about 400F). Cook for 2 minutes per side or until they are 120F internal. Once done pull off and let rest for 10 minutes. Slice your steaks against the grain and into bite side pieces. Start building your nachos with a small metal bin lined with some wax paper. First, add a layer of cheese sauce, salsa/pico de gallo, sliced jalapenos or similar and a handful of steak. Add a large handful of your chips, then repeat the process until the bin is full. Place a plate underneath the bin and quickly flip it over. Pull off the bin carefully and garnish your nachos with sour cream, guacamole, more cheese or whatever your desire. Serve and enjoy! Slice your steaks against the grain and into bite side pieces. Start building your nachos with a small metal bin lined with some wax paper. First, add a layer of cheese sauce, salsa/pico de gallo, sliced jalapenos or similar and a handful of steak. Add a large handful of your chips, then repeat the process until the bin is full. Place a plate underneath the bin and quickly flip it over. Pull off the bin carefully and garnish your nachos with sour cream, guacamole, more cheese or whatever your desire. Serve and enjoy! Calories: 831kcal | Carbohydrates: 31g | Protein: 65g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 2330mg | Potassium: 1068mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1739IU | Vitamin C: 72mg | Calcium: 790mg | Iron: 5mg 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!