Steak Nachos are loaded with tender seasoned flank steak, black beans, melted Monterey Jack cheese, tomatoes, avocado, red onion, and jalapeños. Everything is layered over crispy tortilla chips for an easy appetizer or dinner that’s ready in about 20 minutes.
Nachos are one of my favorite easy meals when everyone wants something they can pick at and customize. Adding steak makes them hearty enough for dinner, and I like piling the fresh toppings on after they come out of the oven so the chips stay crispy.
About the Ingredients ⭐
- Flank Steak: A flavorful cut that cooks quickly and slices easily for nachos.
- Salt & Black Pepper: Season the steak.
- Chili Powder & Cumin: Add warm, smoky flavor.
- Vegetable Oil: Helps sear the steak.
- Tortilla Chips: Use sturdy chips that can hold all the toppings.
- Black Beans: Add extra flavor and make the nachos heartier.
- Monterey Jack: Melts smoothly over the chips and steak.
- Tomatoes: Add fresh flavor and color.
- Avocado: Adds a creamy topping.
- Red Onion: Adds a little crunch and sharp flavor.
- Jalapeño: Adds fresh heat. Remove the seeds for a milder flavor.
- Sour Cream or Crema: Adds a cool, creamy finish.
- Cilantro: Adds fresh flavor.
- Hot Sauce: Add as much or as little heat as you like.
Be sure to check out the full recipe and ingredient list below
How to Make Steak Nachos
Step 1: Season the flank steak with salt, pepper, chili powder, and cumin.
Step 2: Sear the steak in a hot skillet for 4–6 minutes per side, then rest for 10 minutes before slicing against the grain and cutting into bite-sized pieces.
Step 3: Spread the tortilla chips on a baking sheet and layer with black beans, steak, and shredded Monterey Jack.
Step 4: Bake at 450°F for 8–10 minutes, until the cheese is melted.
Step 5: Top with tomatoes, avocado, red onion, jalapeño, sour cream, cilantro, and hot sauce. Serve immediately.
Tips I Found Helpful 💙
- Let the steak rest: Rest it for about 10 minutes before slicing to help keep it juicy.
- Slice against the grain: This makes flank steak much more tender.
- Use sturdy chips: Thicker tortilla chips hold up better under the steak, beans, and cheese.
- Don’t overload the chips: Spread the toppings evenly so you get crispy chips in every bite.
- Add fresh toppings last: Tomatoes, avocado, sour cream, and cilantro should go on after baking so they stay fresh.
Frequently Asked Questions
Steak nachos
Steak Nachos are loaded with seasoned flank steak, black beans, melted cheese, and fresh toppings for an easy appetizer or dinner.
Ingredients
- 1.5 Pounds Flank Steak (left at room temp for at least 30 minutes)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Chili Powder
- ½ Teaspoon Cumin
- 1 Tablespoon Vegetable Oil
- 1 (13 Ounce) Bag Tortilla Chips
- 10 Ounces Spicy Black Beans, or Cuban Style Black Beans (I used Fillo’s) (optional)
- 16 Ounces Monterey Jack Cheese, Shredded
- 2 Ripe Roma Tomatoes, Diced
- 1 Avocado, peeled, pitted and diced
- ½ Cup Chopped Red Onion
- 1 Jalapeno Pepper, Seeded and Diced Small
- ½ Cup Sour Cream or Crema, For Topping
- Fresh Cilantro For Garnish
- Hot Sauce, For Topping (optional)
Instructions
- Begin heating a cast iron pan or grill over medium-high heat. While the pan is heating, mix the seasonings together and sprinkle on both sides of the steak.
- Pour the vegetable oil into the pan and add the steak. Grill on both sides for 4-6 minutes (depending on thickness) for medium rare. Transfer the steak to a plate and let rest for at least 10 minutes before slicing.
- Preheat the oven to 450℉. Cut the steak into strips against the grain, then turn and cut into cubes. Return the steak to the plate and set aside.
- Prepare a large baking sheet with parchment paper and arrange the tortilla chips on the baking sheet.
- Layer on the black beans (if using) over the chips, place on the steak pieces and sprinkle on the shredded cheese.
- Bake for 8-10 minutes or until the cheese has completely melted.
- Remove the nachos from the oven and transfer the nachos to a large platter if desired.
- Sprinkle on evenly the tomatoes, avocado, red onion and jalapeno. Drizzle on the sour cream and garnish with fresh cilantro. Serve immediately and Enjoy!
Notes
Slice the steak against the grain for the most tender bites. Add avocado, tomatoes, sour cream, and cilantro after baking so the toppings stay fresh and the chips stay crisp.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 503Total Fat: 34gSaturated Fat: 16gUnsaturated Fat: 18gCholesterol: 125mgSodium: 751mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 40g
