Grilled Chipotle Steak Nachos Recipe

I absolutely love making these Grilled Chipotle Steak Nachos Recipe whenever I want something truly special for game day or a casual weekend dinner with friends. The smoky, slightly spicy kick from the chipotle marinade perfectly compliments the juicy grilled steak and fresh veggies, creating a flavor combination that keeps everyone coming back for more. Plus, these nachos are loaded with melty Monterey jack cheese and topped off with bright, fresh garnishes, making every bite a delicious celebration.

What makes this grilled chipotle steak nachos recipe worth trying is how well everything comes together so effortlessly on the grill. Whether you’re a backyard grilling pro or just starting out, you ll find the smoky grill marks on both the steak and veggies add so much depth without a complicated process. And don’t worry if you haven t grilled much before-the step-by-step instructions here will help you nail it every time.

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Ingredients You’ll Need

The ingredients here work together beautifully to build flavor layers-from the marinated skirt steak to the smoky grilled veggies, and the creamy cheese that ties everything together. When shopping, look for fresh produce and high-quality steak to really make your grilled chipotle steak nachos recipe shine.

• Avocado oil: Its high smoke point makes it perfect for grilling, and it adds a subtle buttery flavor.
• Garlic: Freshly grated garlic packs more flavor than pre-minced-trust me, you ll notice the difference.
• Fresh lime juice: Adds brightness and balances the smoky chipotle heat.
• Red wine vinegar: Helps tenderize the steak and deepens flavor complexity.
• Honey: Just a touch to balance acidity and spice with a hint of sweetness.
• Adobo paste (from chipotle peppers in adobo): The star of the seasoning-adds smoky heat and richness.
• Kosher salt: Essential for seasoning and bringing out all the flavors.
• Freshly ground black pepper: Adds a bit of bite and complexity.
• Chili powder, ground cumin, paprika, dried oregano: These spices create that classic, southwestern-inspired flavor profile.
• Skirt steak: Thin and flavorful cut that grills quickly and absorbs the marinade well.
• Corn on the cob: Grilling adds a nice char and sweetness that pairs perfectly with the steak.
• Red onion: Adds a bite and caramelizes beautifully on the grill.
• Jalapeño: Provides fresh heat; you can adjust how much depending on your spice tolerance.
• Black beans: Adds protein and a creamy texture that’s great with the crispy chips.
• Tortilla chips: A sturdy chip with good crunch is key so they hold up under all those toppings.
• Monterey jack cheese: Melts beautifully with a mild flavor that complements all the bold ingredients.
• Cilantro, Pico de Gallo, guacamole or diced avocado, sour cream, pickled jalapeños: Fresh and tangy toppings that finish off the dish with color and layers of flavor.

Variations

I love experimenting with variations on this grilled chipotle steak nachos recipe because it s so versatile. Whether I m making it for a casual weeknight meal or a party platter, I adjust toppings or swap veggies to suit the occasion or dietary needs.

• Vegetarian variation: Swap the steak for grilled portobello mushrooms or smoky black bean patties; still packs plenty of flavor.
• Extra heat: Add more jalapeños or a drizzle of spicy chipotle sauce-my family goes crazy for some extra kick!
• Different cheese: I ve tried sharp cheddar or a blend with queso fresco for a different cheesy texture and tang.
• Seasonal veggies: Try swapping grilled zucchini or bell peppers in place of corn and onion for a fresh twist.

How to Make Grilled Chipotle Steak Nachos Recipe

Step 1: Marinate the Steak for Maximum Flavor

First things first, whisk together the avocado oil, grated garlic, fresh lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chili powder, cumin, paprika, and oregano in a small bowl. Pour this marinade into a large zip-top bag, add your skirt steak (cut in half if it s a really long piece), then massage the marinade in until the meat is well-coated. Pop it in the fridge for at least 2 hours, but overnight is best if you have the time to let those flavors really soak in. When you re ready to grill, pull the steak out so it can come to room temperature-this helps it cook more evenly and reduces flare-ups when you toss it on a hot grill.

Step 2: Get That Perfect Grill Sear on the Steak

Preheat your grill to medium-high heat, approximately 450°F. Make sure to oil the grill grates with avocado oil before placing the steak down so it doesn t stick. Grill your steak for 5-6 minutes on the first side, until you see a nice golden-brown crust. Flip it over and grill for another 5 minutes or until the internal temperature hits about 130°F for medium-rare. Remember, the steak will continue to rest and cook internally, so this is the sweet spot. Let your steak rest while you move on to the veggies-this redistributes the juices so every bite is tender and juicy.

Step 3: Grill the Veggies Until Charred and Tender

Brush the corn, sliced red onion, and jalapeño with avocado oil and season them all with chili powder and kosher salt. Place them on the grill and cook until you get beautiful grill marks, turning the corn every couple of minutes and flipping the onion and jalapeño halfway through. This should take about 8-12 minutes. In the last 4 minutes, place the cut lime halves on the grill, cut side down, to add a little smoky citrus zing you’ll love. Once done, remove everything from the heat and let them cool just enough to handle.

Step 4: Assemble Your Flavor-Packed Nachos

Carefully cut the kernels off the corn cob and transfer them to a bowl. Dice the grilled onions and finely mince the jalapeño, then toss them in with the corn and black beans. Squeeze the juice of one grilled lime half over the mixture and stir to combine. Slice your rested steak against the grain into thin strips, then dice into bite-sized pieces. Now, start layering on a large baking sheet by spreading out half your tortilla chips, topping with half of the veggie mixture, steak, and cheese. Repeat the layers to make sure each chip has plenty of delicious toppings.

Step 5: Melt Everything Together Right on the Grill

Transfer the assembled nachos back to your grill and close the lid, cooking for about 5-8 minutes until the cheese is melted and everything is heated through. Keep an eye on the chips so they don t burn-if your grill gets too hot, you might want to move them off direct heat or reduce the temp slightly. This finishing step makes all the flavors meld together beautifully and gives you that irresistible grilled smoky vibe.

Pro Tips for Making Grilled Chipotle Steak Nachos Recipe

How to Serve Grilled Chipotle Steak Nachos Recipe

Garnishes

I always top these nachos with fresh chopped cilantro and a generous helping of Pico de Gallo-it adds a fresh, bright contrast to the smoky, spicy steak. A dollop of sour cream and creamy guacamole or diced avocado helps cool down the heat. Pickled jalapeños add that tangy pop that my family just can t get enough of. These garnishes not only boost flavor but also add great texture and color for a beautiful presentation.

Side Dishes

I like serving these grilled chipotle steak nachos with a simple side salad or Mexican street corn salad to keep things light. For something hearty, a bowl of black bean soup or a fresh slaw with lime and chili complements the nachos perfectly. If it s a party vibe, chips and salsa or a refreshing cucumber agua fresca make fantastic accompaniments.

Creative Ways to Present

For a festive touch, I sometimes arrange the nachos in individual small cast iron skillets or on wooden platters with little bowls of each topping around so everyone can customize their own. Another fun idea is to build tall, layered nachos in clear glass serving dishes to show off the colorful layers. These creative touches make the dish the star of any casual gathering or celebration.

Make Ahead and Storage

Storing Leftovers

I always store any leftover grilled chipotle steak, veggies, and beans separately in airtight containers in the fridge to keep everything fresh. The chips are best stored separately to avoid sogginess. When assembling leftovers for a quick snack or second meal, layering again with fresh chips gives you a near-fresh experience.

Freezing

I haven t frozen the full assembled nachos because the chips get soggy, but the marinated steak freezes well before grilling. If you want to prep in advance, freeze portions of steak in marinade and grill fresh when you’re ready. The grilled veggies can also be frozen but are best enjoyed fresh if possible for texture.

Reheating

To reheat, I spread leftovers on a baking sheet and warm them in the oven at 350°F for about 10 minutes or until heated through and the cheese remelts. Using the oven instead of microwave helps keep chips from getting soggy. Reheat steak and veggies gently to preserve texture and flavor.

FAQs

Final Thoughts

This grilled chipotle steak nachos recipe is one I keep coming back to because it strikes the perfect balance between smoky, spicy, and fresh with every bite. I love sharing it with friends and family because it feels special but is surprisingly simple to make, especially on the grill. Give it a try next time you want to impress without stress-you ll enjoy the smoky aroma, the melty cheese, and those zesty, fresh toppings. It s a go-to for me when I want to elevate nachos to a whole new level, and I m sure you ll love it just as much!

Grilled Chipotle Steak Nachos Recipe

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• Author: Jaden
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 to 8 servings
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican

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Description

Grilled Chipotle Steak Nachos combine smoky marinated skirt steak, charred grilled veggies, black beans, and melted Monterey jack cheese layered over crispy tortilla chips. Finished with fresh lime, cilantro, pico de gallo, guacamole, sour cream, and pickled jalapeños for a flavorful and festive appetizer or main dish perfect for sharing.

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Ingredients

Units USM Scale 1x2x3x

For the Steak:

• 1/4 cup avocado oil
• 3 cloves garlic, grated
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 2 teaspoons adobo paste (from chipotle peppers in adobo)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 lb skirt steak

For the Veggies:

• 2 ears corn on the cob, husks removed
• 1 medium red onion, peeled and cut into 1/2” slices
• 1 large jalapeño, stem removed
• 2 tablespoons avocado oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 large lime, halved crosswise

For Assembly:

• One 15-oz can black beans, drained and rinsed
• One 15-oz bag tortilla chips
• 3 cups shredded Monterey jack cheese

For Serving:

• 1/2 cup chopped cilantro
• 1/2 cup Pico de Gallo, excess liquid drained
• Guacamole or diced avocado
• Sour cream
• Pickled Jalapeños

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Instructions

1. Prepare and Grill the Steak: In a small bowl, whisk together avocado oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chili powder, cumin, paprika, and oregano. Place marinade and skirt steak halves into a gallon-sized zip-top bag; massage marinade evenly into steak. Refrigerate for at least 2 hours or overnight for best flavor. Remove steak from marinade and let excess drip off. Bring steak to room temperature before grilling.
2. Grill the Steak: Preheat grill to medium-high heat (about 450°F). Grease grill grates with avocado oil. Place steak on grill and cook 5-6 minutes until seared and golden on one side. Flip and cook another 5 minutes until internal temperature reaches 130°F for medium-rare. Remove steak and let rest on cutting board.
3. Grill the Veggies: Brush corn, onion, and jalapeño with avocado oil and season with chili powder and salt. Grill veggies until slightly charred and tender, about 8-12 minutes, turning corn every 2 minutes and flipping onion and jalapeño halfway through. During the last 4 minutes, add lime halves cut-side down to grill. Remove all veggies from grill when done.
4. Assemble the Nachos: Once veggies are cool to touch, cut corn kernels from the cob into a medium bowl. Dice onion and mince jalapeño, adding both to bowl with corn and black beans. Squeeze juice of one grilled lime half over mixture and toss to combine. Slice rested steak against the grain into ¼-inch thin strips and then dice into bite-sized pieces.
5. Layer the Nachos: On a large baking sheet, spread half the tortilla chips evenly. Top with half the veggie mixture, half the diced steak, and half the shredded Monterey jack cheese. Repeat layers with remaining chips, veggies, steak, and cheese.
6. Melt the Cheese: Place baking sheet with assembled nachos directly on the grill over medium heat. Close the lid and cook until cheese melts and all toppings are warmed through, about 5-8 minutes. Watch carefully to prevent burning chips on the bottom.
7. Serve: Remove nachos from grill. Garnish with remaining grilled lime juice and chopped cilantro. Serve with pico de gallo, guacamole or diced avocado, sour cream, and pickled jalapeños for topping as desired.

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Notes

• Marinate the steak overnight for deeper flavor if time allows.
• Allow the steak to come to room temperature before grilling to ensure even cooking.
• Watch the nachos carefully while melting cheese on the grill to avoid burning.
• Use freshly grated garlic for the marinade for better aroma and taste.
• If you don’t have a grill, the steak and veggies can be cooked on a stovetop grill pan or broiled in the oven.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 to 1/8 of recipe)
• Calories: 519 kcal
• Sugar: 7 g
• Sodium: 1609 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.3 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 98 mg