Crispy Steak Taco Nachos (Print Version)
Sheet-pan crispy steak taco nachos with seared steak, melty cheese, beans, pico, avocado, and crema.
# Ingredients:
For the steak
01 -
1 lb (450 g) skirt steak or flank steak
02 -
1 tablespoon olive oil
03 -
1 tablespoon fresh lime juice
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried oregano
08 -
3/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the nachos
10 -
10 oz (285 g) thick restaurant-style tortilla chips
11 -
1 cup (115 g) shredded cheddar cheese
12 -
1 cup (115 g) shredded Monterey Jack cheese
13 -
1 cup (170 g) canned black beans, drained and rinsed
14 -
1 cup (240 g) pico de gallo, drained if juicy
15 -
1 avocado, diced
16 -
1/3 cup (80 g) Mexican crema or sour cream
17 -
1 jalapeno, thinly sliced
18 -
1/4 cup chopped fresh cilantro
19 -
Lime wedges, for serving
# Instructions:
01 -
Preheat the oven to 400 F. Line a large sheet pan with parchment paper for easier cleanup.
02 -
Pat the steak dry. Rub it with olive oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, and black pepper. Let it sit at room temperature for 10 minutes.
03 -
Heat a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium, depending on thickness. Rest for 5 minutes, then slice across the grain and cut into bite-size pieces.
04 -
Spread the tortilla chips on the prepared sheet pan. Bake for 4 minutes to warm and crisp them before topping.
05 -
Sprinkle half the cheese over the hot chips. Add the black beans and steak, then cover with the remaining cheese.
06 -
Bake for 5-7 minutes, until the cheese is melted and bubbling. Top with pico de gallo, avocado, crema, jalapeno, cilantro, and lime wedges. Serve immediately.
# Notes:
01 -
Drain juicy pico before adding it to keep the chips crisp.
02 -
Slice steak across the grain for the most tender bites.
03 -
Best served hot from the sheet pan.