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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
