This easy and delicious Flank Steak Nachos recipe is perfect for a quick, flavorful meal. With creamy guacamole, hot melted cheese, and savory grilled steak, it’s a crowd-pleaser that’s simple to make. Customize with your favorite veggies or cheese for a dish that suits your tastes!
Ingredients Needed:
- 1 whole flank steak
- 1/3 cup olive oil
- Juice of 2 limes
- 4 canned chipotle peppers (with a little sauce)
- 4 cloves garlic, peeled
- 1 handful of cilantro
- 2 whole yellow onions, sliced
- 2 bell peppers (any color), cored and sliced
- Olive oil, for frying
- Sturdy tortilla chips
- 8 oz grated cheese (cheddar, Jack, or Pepper Jack)
- Guacamole (for serving)
- Salsa (for serving)
- Sour cream (for serving)
How To Make Beef Fajita Nachos:
- Marinate the steak: In a blender or food processor, combine olive oil, lime juice, chipotle peppers, garlic, and cilantro. Blend until smooth. Place the flank steak in a large plastic bag or dish, pour the marinade over the steak, and refrigerate for at least 24 hours.
- Grill the steak: Preheat your grill or skillet to high heat. Drizzle a bit of olive oil on the grill and cook the steak for about 4 minutes on each side. Remove the steak and let it rest.
- Cook the veggies: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add sliced onions and bell peppers, cooking for 3-5 minutes until slightly soft and charred. Set aside.
- Slice the steak: Slice half of the resting flank steak into thin strips against the grain. Chop the strips into smaller bite-sized pieces.
- Prepare the nachos: Preheat the oven to 350°F (175°C). Arrange tortilla chips on an ovenproof platter or baking sheet. Sprinkle grated cheese evenly over the chips. Place in the oven for about 3 minutes, just until the cheese melts.
- Assemble the nachos: Remove from the oven and sprinkle the grilled onions, peppers, and chopped steak over the melted cheese. Return to the oven for another minute to heat the toppings.
- Serve: Top with guacamole, salsa, and sour cream. Serve immediately and enjoy!
Recipe Tips
- Marinate the steak overnight: Marinate the flank steak for at least 24 hours to enhance the flavor and tenderness of the meat.
- Cook vegetables until slightly charred: Saute the onions and peppers until they start to get a bit of char, which adds a smoky flavor.
- Cut the steak against the grain: This ensures the meat is tender and easy to bite into when eating the nachos.
- Use sturdy tortilla chips: Make sure to use thick, sturdy chips to hold all the toppings without getting soggy.
- Melt the cheese evenly: Keep an eye on the cheese in the oven so it melts without burning the tortilla chips.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover beef fajita nachos and toppings separately in airtight containers. Refrigerate for up to 3 days.
- Reheating: Reheat leftover beef fajita nachos mixture in the microwave for 1 to 2 minutes or on the stovetop over medium heat for 5 to 7 minutes. Serve it over fresh chips for the best texture. Avoid reheating chips directly to prevent sogginess.
Nutrition Facts
- Calories: 700
- Fat: 45 g
- Saturated Fat: 15 g
- Cholesterol: 90 mg
- Sodium: 950 mg
- Carbohydrates: 50 g
- Fiber: 7 g
- Sugar: 5 g
- Protein: 30 g
Try More Recipes:
- Beef Enchiladas With Red Sauce
- Shepherd’s Pie
- Beef Stew And Cheese Grits
- Slow Cooker Chipotle Beef Chili
Beef Fajita Nachos
Description
This easy and delicious Flank Steak Nachos recipe is perfect for a quick, flavorful meal. With creamy guacamole, hot melted cheese, and savory grilled steak, it’s a crowd-pleaser that’s simple to make. Customize with your favorite veggies or cheese for a dish that suits your tastes!
Ingredients
Instructions
- Marinate the steak: In a blender or food processor, combine olive oil, lime juice, chipotle peppers, garlic, and cilantro. Blend until smooth. Place the flank steak in a large plastic bag or dish, pour the marinade over the steak, and refrigerate for at least 24 hours.
- Grill the steak: Preheat your grill or skillet to high heat. Drizzle a bit of olive oil on the grill and cook the steak for about 4 minutes on each side. Remove the steak and let it rest.
- Cook the veggies: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add sliced onions and bell peppers, cooking for 3-5 minutes until slightly soft and charred. Set aside.
- Slice the steak: Slice half of the resting flank steak into thin strips against the grain. Chop the strips into smaller bite-sized pieces.
- Prepare the nachos: Preheat the oven to 350°F (175°C). Arrange tortilla chips on an ovenproof platter or baking sheet. Sprinkle grated cheese evenly over the chips. Place in the oven for about 3 minutes, just until the cheese melts.
- Assemble the nachos: Remove from the oven and sprinkle the grilled onions, peppers, and chopped steak over the melted cheese. Return to the oven for another minute to heat the toppings.
- Serve: Top with guacamole, salsa, and sour cream. Serve immediately and enjoy!
Notes
- Marinate the steak overnight: Marinate the flank steak for at least 24 hours to enhance the flavor and tenderness of the meat.
- Cook vegetables until slightly charred: Saute the onions and peppers until they start to get a bit of char, which adds a smoky flavor.
- Cut the steak against the grain: This ensures the meat is tender and easy to bite into when eating the nachos.
- Use sturdy tortilla chips: Make sure to use thick, sturdy chips to hold all the toppings without getting soggy.
- Melt the cheese evenly: Keep an eye on the cheese in the oven so it melts without burning the tortilla chips.
Beef Fajita Nachos
