Surf and Turf Nachos
These Surf and Turf Nachos are the best loaded nachos. Salty tortilla chips are drizzled with nacho cheese and layered with sautéed shrimp, juicy bites of steak, and more. We’re also serving this dish alongside a salty, sweet, and tangy Lone River Ranch Rita! Bonus: I’ve included serving instructions for Lone River Ranch Rita because who doesn’t love a killer meal paired with a salty and refreshing tasting beverage?! Surf and turf is the ultimate fusion of meats: beef and seafood. This succulent combination is perfect for any kind of meal, whether you’re making Surf and Turf Smashburger Tacos or Bison Ribeye and Lobster Tails. For this recipe, we’re making Surf and Turf Nachos. This combination includes marinated steak and shrimp grilled to perfection that’s then layered in between delicious toppings and crispy, crunchy tortilla chips. Perfect for any seafood lover. Looking for more surf and turf favorites? Then make sure to check out my Surf and Turf Fajitas, Surf and Turf Butter Burger, or my Garlic Butter Steak and Shrimp! Table of Contents Why You’ll Love This RecipeMore Mexican FoodIngredientsSTEAK & MARINADE:SHRIMP MARINADE:NACHOS:RANCH RITA:This sauce is FYR!How to Make Surf and Turf NachosMARINATE THE BEEFMARINATE THE SHRIMPSURF AND TURF NACHOSLET’S GO GRILL! SURF AND TURF NACHOS NEED A DRINK!ASSEMBLE YOUR SURF AND TURF NACHOSHow to Store Leftovers & ReheatWhat to serve with surf and turf nachosSurf and Turf Nacho Recipe FAQsFlavor X Fire & FOOD X FireSurf and Turf Nachos Recipe Why You’ll Love This Recipe More Mexican Food Ingredients STEAK & MARINADE:SHRIMP MARINADE:NACHOS:RANCH RITA: STEAK & MARINADE: SHRIMP MARINADE: NACHOS: RANCH RITA: This sauce is FYR! How to Make Surf and Turf Nachos MARINATE THE BEEFMARINATE THE SHRIMPSURF AND TURF NACHOSLET’S GO GRILL! SURF AND TURF NACHOS NEED A DRINK!ASSEMBLE YOUR SURF AND TURF NACHOS MARINATE THE BEEF MARINATE THE SHRIMP SURF AND TURF NACHOS LET’S GO GRILL! SURF AND TURF NACHOS NEED A DRINK! ASSEMBLE YOUR SURF AND TURF NACHOS How to Store Leftovers & Reheat What to serve with surf and turf nachos Surf and Turf Nacho Recipe FAQs Flavor X Fire & FOOD X Fire Surf and Turf Nachos Recipe Why You’ll Love This Recipe This surf and turf nachos recipe brings together the best of both worlds – shrimp nachos and steak nachos. They’re the perfect game day party dish, and also go great with these Surf and Turf Jalapeño Poppers! Furthermore, surf and turf is the ultimate way to cater to everyone, the steak lovers, the shrimp lovers, and the nacho lovers. More Mexican Food Ingredients STEAK & MARINADE: Whole Skirt or Flap Steak: This cut brings a rich, beefy flavor. It also has a tender texture that’s perfect for soaking up all the delicious marinade. Soy Sauce: Infuses a savory and umami-rich taste to enhance the steak’s flavor. Cola: Adds a touch of sweetness and also is great for the caramelization the meat. Chipotle Paste: Brings in a smoky and spicy kick for that bold and zesty profile. Cilantro: Offers a fresh and herbal note to balance the richness of the steak. Limes: Provide a zingy citrus burst to brighten up the marinade. Navel Orange: Adds a hint of sweetness and acidity to round out the flavors. Canola Oil: Helps tenderize the steak and creates a delicious sear. Salt: Because no Mexican dish would be complete without it. Whole Skirt or Flap Steak: This cut brings a rich, beefy flavor. It also has a tender texture that’s perfect for soaking up all the delicious marinade. Soy Sauce: Infuses a savory and umami-rich taste to enhance the steak’s flavor. Cola: Adds a touch of sweetness and also is great for the caramelization the meat. Chipotle Paste: Brings in a smoky and spicy kick for that bold and zesty profile. Cilantro: Offers a fresh and herbal note to balance the richness of the steak. Limes: Provide a zingy citrus burst to brighten up the marinade. Navel Orange: Adds a hint of sweetness and acidity to round out the flavors. Canola Oil: Helps tenderize the steak and creates a delicious sear. Salt: Because no Mexican dish would be complete without it. SHRIMP MARINADE: Shrimp Achiote Paste: Infuses a rich and earthy flavor to enhance the shrimp’s taste. Chopped Cilantro: Provides a fresh and herby touch to complement the seafood. Limes: Contributes a zesty and tangy kick for a vibrant marinade. Navel Orange: Adds a touch of sweetness and acidity for a well-rounded flavor. Canola Oil: Assists in the marination process and also ensures a flavorful sear. Salt Shrimp Achiote Paste: Infuses a rich and earthy flavor to enhance the shrimp’s taste. Chopped Cilantro: Provides a fresh and herby touch to complement the seafood. Limes: Contributes a zesty and tangy kick for a vibrant marinade. Navel Orange: Adds a touch of sweetness and acidity for a well-rounded flavor. Canola Oil: Assists in the marination process and also ensures a flavorful sear. Salt NACHOS: Tortilla Chips: Serves as the crunchy base, a perfect vessel for the toppings. Melted Queso Cheese: Provides a gooey and creamy layer to bind the nachos together. Jalapeños: Adds a spicy kick for those who love a bit of heat. Sour Cream: Offers a cool and tangy contrast to the warm and spicy components, because everything needs balance. Guacamole: Introduces a creamy and avocado-rich element for a burst of freshness. Cilantro: Sprinkles a vibrant and herbaceous touch to elevate the overall flavor. Red Onions: Provides a crisp and mildly pungent element to enhance the nachos. Tortilla Chips: Serves as the crunchy base, a perfect vessel for the toppings. Melted Queso Cheese: Provides a gooey and creamy layer to bind the nachos together. Jalapeños: Adds a spicy kick for those who love a bit of heat. Sour Cream: Offers a cool and tangy contrast to the warm and spicy components, because everything needs balance. Guacamole: Introduces a creamy and avocado-rich element for a burst of freshness. Cilantro: Sprinkles a vibrant and herbaceous touch to elevate the overall flavor. Red Onions: Provides a crisp and mildly pungent element to enhance the nachos. RANCH RITA: Lone River Ranch Rita: The refreshing and bubbly beverage to quench your thirst. Ice Cubes: Keep your drink cool and crisp for the ultimate refreshment. Lime Juice: Squeezed for a zesty and citrusy addition to your Ranch Rita. Salt or Sugar (for rim) Lone River Ranch Rita: The refreshing and bubbly beverage to quench your thirst. Ice Cubes: Keep your drink cool and crisp for the ultimate refreshment. Lime Juice: Squeezed for a zesty and citrusy addition to your Ranch Rita. Salt or Sugar (for rim) 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. How to Make Surf and Turf Nachos MARINATE THE BEEF Ideally, this Surf and Turf Nachos recipe starts the day before you’re going to serve it because you need to set aside a little bit of time to marinate the beef. Now, if you’re shorter on time, you can let it marinate for just 4 hours. However, you’ll get the best flavor and texture with an overnight marinade. If you’re able to plan ahead, do that! In a food-safe bowl, combine soy sauce, cola, chipotle paste, chopped cilantro, lime juice, orange juice, oil, and salt. Mix it all up so it’s well combined, then add in the skirt or flap steak pieces. Set the bowl into the fridge so that the steak can marinate. Again, ideally overnight, but at least for 4 hours. The better the flavor of the steak, the better the Surf and Turf Nachos will be. MARINATE THE SHRIMP Next, we need to marinate the shrimp for our Surf and Turf Nachos. Shrimp takes much less time to marinate, so you can start prepping the shrimp just 30 minutes or so before you’re ready to grill. SURF AND TURF NACHOS If you love shrimp and steak as much as I do, you’ll love my Grilled Steaks and Creamy Chipotle Shrimp, Crispy Steak and Shrimp Tacos, or Grilled Steak and Shrimp with BLK Garlic Butter. In another food-safe bowl, combine achiote paste, chopped cilantro, lime juice, orange juice, oil, and salt. Then add in the peeled, deveined, and de-tailed shrimp and let it sit for 15 minutes. Drain the marinade and set the shrimp aside while you get ready to cook. LET’S GO GRILL! Start by preheating your grill to a temperature of around 400ºF. The high temperature is key because it will give the steak that perfect sear and the shrimp that delicious crispy exterior. We want all that delicious texture in our Surf and Turf Nachos! First, add the steaks onto the grill and then cook them for about 4 minutes per side. I like to cook them to a medium-rare temperature of about 120ºF. Pull it off and let it rest while you cook the shrimp. Next, set a cast-iron skillet or plancha over the fire. Drizzle some oil into the pan, then add the shrimp into the skillet. Cook for 2-3 minutes or until opaque and “C” shaped. Pull the skillet off of the heat and set aside. SURF AND TURF NACHOS NEED A DRINK! Surf and Turf Nachos just aren’t quite as good without a delicious margarita on the side. Instead of getting out the cocktail shaker, what’s more convenient than a canned margarita-style beverage while you’re grilling? And we have Lone River to thank for this delicious pairing! To dress up your Ranch Rita, simply squeeze lime juice onto one plate and a mixture of salt and sugar on another plate. Dip the top of your serving glass into the lime juice, followed by the sugar/salt to coat the rim. Add ice, then pour in Lone River Ranch Rita! Yep, that’s it. ASSEMBLE YOUR SURF AND TURF NACHOS First thing first, slice the steak! Now, make sure you do this “against the grain,” meaning through the long muscle fibers. The goal is to shorten those fibers so the steak is more tender and easier to chew. Next, slice the strips into bite-sized pieces. Now, assemble your nachos! Start with a layer of chips. Drizzle that with nacho cheese, then layer on more chips and cheese. Top the Surf and Turf Nachos off with cubed steak, shrimp, chopped cilantro, red onions, sliced jalapeños, sour cream, and guacamole. You could also add some fresh pico de Gallo if you’re feeling fancy! Wash your nachos down with a salty and sweet Lone River Ranch Rita, and you’ve got the perfect meal! Looking for more nacho recipes? Try my Pulled Pork Loin Nachos, Loaded Huevos Rancheros Nachos, or Fried Nachos. How to Store Leftovers & Reheat Store the chips separately from the surf and turf topping, as the chips can become soggy when sitting in the fridge. I recommend storing in the fridge for 3-4 days. ​Reheating: Preheat the oven to 375F. Reassemble your nachos on a baking sheet. Bake for 5-10 minutes. Remove from the oven and top as desired. Preheat the oven to 375F. Reassemble your nachos on a baking sheet. Bake for 5-10 minutes. Remove from the oven and top as desired. What to serve with surf and turf nachos If you want to bulk up your nachos, add some black beans, Mexican rice, and some corn salad on the side. Surf and Turf Nacho Recipe FAQs Can I use another type of steak besides skirt or flap steak? Absolutely! Feel free to use New York Strip steak or flank steak would also work for this recipe. What size shrimp should I use? You can use medium, large, or jumbo shrimp for this recipe. Just make sure to peel and devein them before cooking. What’s the secret to the perfect nachos? My top secret tip for perfect nachos is layering. Once you have a layer of chips, add a layer of your toppings, pile on more chips, and then add your final layer! This simple step ensures each chip has a little something on it. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Full Length Recipe Video on Facebook! Steak & Marinade: ▢ 1 Whole Skirt or Flap Steak separated into 2-3 pieces▢ 1 ½ cups Soy Sauce▢ ½ cup Cola optional▢ 2 tbsp Chipotle Paste▢ 2 tbsp Chopped Cilantro▢ 3 Medium Limes juiced▢ 1 Navel Orange juiced▢ 1 tbsp Canola Oil▢ Salt to taste ▢ 1 Whole Skirt or Flap Steak separated into 2-3 pieces ▢ 1 ½ cups Soy Sauce ▢ ½ cup Cola optional ▢ 2 tbsp Chipotle Paste ▢ 2 tbsp Chopped Cilantro ▢ 3 Medium Limes juiced ▢ 1 Navel Orange juiced ▢ 1 tbsp Canola Oil ▢ Salt to taste Shrimp & Marinade: ▢ 1-2 lbs Shrimp peeled, deveined & tail off▢ 2.5 tbsp Achiote Paste▢ 2.5 tbsp Chopped Cilantro▢ 2 medium Limes juiced▢ 1 Navel Orange juiced▢ 1 tbsp Canola Oil▢ Salt to taste ▢ 1-2 lbs Shrimp peeled, deveined & tail off ▢ 2.5 tbsp Achiote Paste ▢ 2.5 tbsp Chopped Cilantro ▢ 2 medium Limes juiced ▢ 1 Navel Orange juiced ▢ 1 tbsp Canola Oil ▢ Salt to taste Nachos: ▢ 1 large bag Tortilla Chips▢ 2-3 cups Melted Cheese Queso▢ Sliced Jalapeños▢ Sour Cream▢ Guacamole▢ Chopped Cilantro▢ Chopped Red Onions ▢ 1 large bag Tortilla Chips ▢ 2-3 cups Melted Cheese Queso ▢ Sliced Jalapeños ▢ Sour Cream ▢ Guacamole ▢ Chopped Cilantro ▢ Chopped Red Onions Ranch Rita: ▢ Lone River Ranch Rita▢ Ice Cubes▢ Lime Juice▢ Salt or Sugar for rim ▢ Lone River Ranch Rita ▢ Ice Cubes ▢ Lime Juice ▢ Salt or Sugar for rim In a large food safe bowl, add all the ingredients for the beef 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.The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.Preheat your grill to high temperature about 400F.Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest. Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side. Slice up your steak against the grain then cube it and get ready to make the nachos!For the Lone River Ranch Rita, squeeze lime juice onto a plate and coat the top of your serving glass in it. On another plate, evenly spread out salt of sugar and gently dip the coated glass in it to rim the top. Add ice, crack open a Ranch Rita and pour it in.Begin building your nachos with one layer of chips and a drizzle of nacho cheese. Follow that with another layer of chips and nachos cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve with the Ranch Rita and enjoy! In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. In a large food safe bowl, add all the ingredients for the beef 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. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight. The next day, add your shrimp to a food safe bowl and add the marinade ingredients. The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside. Preheat your grill to high temperature about 400F. Preheat your grill to high temperature about 400F. Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest. Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest. Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side. Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side. Slice up your steak against the grain then cube it and get ready to make the nachos! Slice up your steak against the grain then cube it and get ready to make the nachos! For the Lone River Ranch Rita, squeeze lime juice onto a plate and coat the top of your serving glass in it. On another plate, evenly spread out salt of sugar and gently dip the coated glass in it to rim the top. Add ice, crack open a Ranch Rita and pour it in. For the Lone River Ranch Rita, squeeze lime juice onto a plate and coat the top of your serving glass in it. On another plate, evenly spread out salt of sugar and gently dip the coated glass in it to rim the top. Add ice, crack open a Ranch Rita and pour it in. Begin building your nachos with one layer of chips and a drizzle of nacho cheese. Begin building your nachos with one layer of chips and a drizzle of nacho cheese. Follow that with another layer of chips and nachos cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Follow that with another layer of chips and nachos cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve with the Ranch Rita and enjoy! Serve with the Ranch Rita and enjoy! Calories: 732kcal | Carbohydrates: 33g | Protein: 66g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 7131mg | Potassium: 1206mg | Fiber: 3g | Sugar: 18g | Vitamin A: 969IU | Vitamin C: 47mg | Calcium: 554mg | Iron: 5mg Categorized as:Appetizer Recipes, Beef Recipes, Campfire Cooking Recipes, Cast Iron Recipes, Dinner Recipes, Dinner Recipes, app, Fire Pit Recipes, Fish & Seafood Recipes, Grill Recipes, Lunch Recipes 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!