Steak Nachos
Steak Nachos are prepared with crispy tortilla chips topped with homemade guacamole, cheese, pico de Gallo, and juicy steak.
Servings: 6 servings
Calories: 215kcal
Ingredients
For the steak:
- 1½ pounds New York Strip Steak, you could also use Ribeye or Top Sirloin Steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Pico de Gallo:
- 6 medium plum tomatoes, seeds removed, finely chopped
- 1 small shallot, finely chopped
- 1 medium jalapeño, finely chopped
- fresh chopped fresh cilantro
- 1 tablespoon lemon juice
- Kosher salt
For the guacamole:
- 2 medium ripe avocados
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime or lemon juice
- 2 tablespoons finely chopped red onion
- 1 jalapeño, finely chopped (remove seeds if sensitive to heat)
- 1 Roma tomato, cored and chopped
- ¼ cup freshly chopped cilantro
- Pinch freshly ground black pepper
For the nachos:
- 12 ounces tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 to 2 jalapenos, thinly sliced
- ⅓ cup sour cream
- ¼ cup chopped scallions
- chopped fresh cilantro, for garnish
Instructions
For the Steak:
- Preheat a pan or grill pan to medium-high heat.
- Rub the steaks with oil, salt, and ground black pepper.
- Grill the steaks to your desired doneness, approximately 3 to 4 minutes per side for medium-rare.
- Allow the steaks to rest for 5 minutes before slicing them.
For the Pico de Gallo:
- Meanwhile, in a medium bowl, combine the chopped tomatoes, shallot, jalapeño, cilantro, and lemon juice. Season with salt to taste.
- Mix well and set aside to let the flavors meld.
For the Guacamole:
- In a separate bowl, mash the ripe avocados with a fork.
- Add salt, lime or lemon juice, red onion, jalapeño, chopped tomato, cilantro, and black pepper.
- Mix until well combined, and adjust the seasoning to taste.
Assembling the Nachos:
- Preheat the oven broiler to high heat.
- Arrange the tortilla chips evenly on a lightly greased baking sheet.
- Sprinkle shredded cheddar and pepper jack cheese over the tortilla chips.
- Broil for 3 to 4 minutes or until the cheese is melted, and the chips become crispy. Remove from the oven.
- Arrange slices of grilled steak over the chips.
- Add sliced jalapeños, dollops of guacamole, pico de gallo, sour cream, and chopped scallions.
- Garnish with fresh cilantro and serve.
Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 731mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 20mg | Calcium: 299mg | Iron: 0.5mg