Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their own with layers of flavors and toppings evenly distributed so there is flavor packed into every bite.
I’ll just say it, not all nachos are the same! They often lack exciting flavor, do not have enough cheese, and each chip does not have an equal amount of toppings. But those are all things you do not need to worry about with these Grilled Chipotle Steak Nachos.
By marinating the steak in a delicious chipotle-lime marinade, you automatically get an incredible flavor boost to the nachos. I also assemble the nachos in two separate layers: half of the chips, then half of the toppings, repeat. This ensures each chip will have a blend of all of your delicious elements!
Ingredients:
- Avocado Oil
- Garlic
- Limes
- Red Wine Vinegar
- Honey
- Adobo Paste
- Kosher Salt
- Freshly Ground Black Pepper
- Chili Powder
- Ground Cumin
- Paprika
- Dried Oregano
- Skirt Steak
- Corn
- Red Onion
- Jalapeño
- Canned Black Beans
- Tortilla Chips
- Shredded Monterey Jack Cheese
- Plus, a few additional ingredients for serving!
Step-by-Step:
Step One: Marinate the Steak
In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
Step Two: Grill the Steak
Preheat the grill to medium-high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.
Step Three: Grill the Veggies
Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill. Turn the grill down to medium. While it cools slightly, assemble the nachos.
Step Four: Cut and Combine the Veggies
Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer them to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
Step Five: Dice the steak
Slice the steak against the grain into thin, 1/4″-wide pieces then dice into bite-sized pieces; about 1/4″ to 1/2″.
Step Six: Assemble the Nachos
Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
Step Seven: Grill the Nachos
Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.
Step Eight: Garnish and Serve!
Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños, if desired.
Recipe FAQ:
Don’t let the ingredient list overwhelm you! A lot of the list is seasonings which you likely already have on hand, plus some store-bought toppings.
This is the sauce in the can of chipotle peppers in adobo! This helps amplify the chipotle flavor. If you want to put the leftover can to use, definitely try my Saucy Chipotle Chicken Tacos.
Heat control on your grill is essential to this recipe! You’ll want to start the steak and veggies on medium-high, and finish the nachos on the grill on medium-low or your chips will burn on the bottom.
These nachos are perfect as the summer months start to heat up and you want a delicious dish when entertaining! I hope y’all enjoy this ultimate summer nacho recipe!
For More Grilled Entertaining Recipes:
Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas
Grilled Steak and Chimichurri Orzo Salad
Grilled Chipotle Steak Nachos
Ingredients
For the Steak:
- ¼ cup avocado oil
- 3 cloves garlic, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 teaspoons adobo paste, the sauce in the can of chipotle peppers in adobo
- 1 teaspoon kosher salt
- ½ 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 ½” 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:
- ½ cup chopped cilantro
- ½ 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 the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
- Preheat the grill to medium high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.
Grill the Veggies:
- Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill.
- Turn the grill down to medium. While it cools slightly, assemble the nachos.
Assemble:
- Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
- Slice the steak against the grain into thin, 1/4"-wide pieces then dice into bite-sized pieces; about 1/4" to 1/2".
- Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
- Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.
Serve and Enjoy:
- Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños if desired.
Nutrition
Food Photography and Styling by Eat Love Eats.
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