Ahh Nachos!! If you’re in need of a delicious dish to serve over the weekend, then you’ve got to try these scrumptious Skirt Steak Nachos! First you’ll marinate the steak then grill it to perfection, and then you’ll incorporate these tasty morsels into your nachos! Yes, they are incredible! And yes, I love Mexican food! I probably make at least one Mexican-style dinner each week – and sometimes two! This mouth-watering marinated grilled skirt steak smothered with cheese and other delectable ingredients then baked to perfection and topped with smooth, fresh guacamole and sour cream is absolutely delicious! No matter the occasion this dish is truly a crowd pleaser, even if the crowd is just your family!
Skirt Steak Nachos
Marinade & Grilling:
1/4 cup fresh lime juice
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon ketchup
2 teaspoons dark brown sugar
1 teaspoon minced garlic
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 lb. skirt steak
Combine lime juice through salt in a medium bowl and mix well. Cut skirt steak into strips (about 6-inches long each), then place into a large plastic zip-lock bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place on a plate and refrigerate for 8 to 12 hours, turning occasionally. Prepare your grill, remove steak from refrigerator, remove from bag and place onto a tray. Let come to room temperature while your barbecue is heating up. Grill the steak, about 3-5 minutes per side, remove from grill and cut into thin slices.
1 lb. skirt steak, marinated, grilled and sliced (from recipe above)
1 bag of tortilla chips (you probably will not use the entire bag)
1 medium tomato, diced
1 small onion, diced
2 jalapeño peppers, diced
1 can (15 oz) refried black beans
4 cups shredded Mexican blend cheese
Sour cream, guacamole and chopped cilantro for garnish
Heat your oven to 350 degrees.
In a 9×11-inch baking pan, spread an even layer of chips on the bottom, then layer 1/2 of the refried beans (just use a spoon and put on top of chips, then press down gently and spread a bit over the chips), 1 cup of the cheese, 1/2 of the steak, 1/2 cup of the cheese, then 1/2 of each of the tomato, onion and jalapeño peppers and top with 1/2 cup of the cheese. Repeat ending with cheese on the top.
Cover with aluminum foil and bake for 15 minutes, remove foil and continue baking until cheese is melted and bubbling, about 15 minutes longer. Remove from oven and serve immediately. Top with guacamole, sour cream and cilantro.
These nachos are great for an appetizer or even as a main course served with a cool crisp salad. So get your plate ready to fill up on this lip-smacking family favorite. These Skirt Steak Nachos will turn any occasion a festive one – olé!
Marinade recipe and grilling instructions adapted from Weber’s Big Book of Grilling, Spicy Skirt-Steak Fajitas, Chronicle Books.