Grilled Chipotle Steak Nachos Recipe

If you re looking to kick your snack game up a notch, this Grilled Chipotle Steak Nachos Recipe is absolutely worth trying. I love how the smoky, spicy chipotle marinade infuses the steak, and then everything comes together on a bed of crispy tortilla chips, melted Monterey jack cheese, and vibrant grilled veggies. It s the kind of dish that works wonders for casual get-togethers, game day, or when you simply want something indulgent but still packed with fresh flavors.

One thing I really appreciate about this Grilled Chipotle Steak Nachos Recipe is how approachable it is, even if you re not a grilling pro. The layers of juicy steak, charred corn and jalapeños, along with creamy guacamole and tangy pico de gallo give you a perfect balance of textures and flavors. Trust me, once you make this a few times, it s going to become your go-to for impressing friends or just enjoying a hearty, satisfying snack at home.

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Ingredients You’ll Need

The ingredients here bring together bold Mexican-inspired flavors with fresh veggies and rich cheese, making these nachos irresistibly flavorful. When shopping, look for a skirt steak with good marbling-it really helps keep the meat tender and juicy.

• Avocado oil: Its high smoke point is perfect for grilling without burning the marinade.
• Garlic: Fresh grated garlic adds that punch of savory depth.
• Fresh lime juice: Brightens the marinade and veggies with a zesty tang.
• Red wine vinegar: Adds subtle acidity to balance flavors.
• Honey: Balances the heat with a touch of sweetness.
• Adobo paste (chipotles in adobo): The heart of that smoky chipotle flavor you’ll love.
• Kosher salt and black pepper: Essential for seasoning all components perfectly.
• Chili powder, ground cumin, paprika, dried oregano: Classic spices for layering warming, earthy notes.
• Skirt steak: Thin and flavorful, ideal for quick grilling and slicing against the grain.
• Corn on the cob: Grilling gives it a delicious sweetness and slight char.
• Red onion and jalapeño: Adds sweetness, crunch, and heat to the veggie mix.
• Black beans: Adds heartiness and fiber to balance the richness.
• Tortilla chips: The crunchy base every great nacho needs-go for sturdy chips that won t get soggy too fast.
• Monterey jack cheese: Melts beautifully with a mild flavor that complements all the toppings.
• Cilantro, Pico de Gallo, Guacamole, Sour cream, Pickled jalapeños: Garnishes that add freshness, creaminess, and zing.

Variations

I like to tweak this Grilled Chipotle Steak Nachos Recipe depending on the occasion or who s joining me. Don t hesitate to customize it to suit your tastes – you really can t go wrong here.

• Vegetarian version: I ve swapped out steak for grilled portobello mushrooms and it still nails that smoky vibe.
• Cheese swap: Try pepper jack for extra heat or a sharp cheddar for a more robust bite.
• Spice level: You can dial up or down the chipotle paste and jalapeño depending on how fiery you want it.
• Grill substitute: No grill? No problem-cooking steak and veggies in a cast-iron skillet gives a similar charred flavor.

How to Make Grilled Chipotle Steak Nachos Recipe

Step 1: Marinate Your Steak for Maximum Flavor

Whisk together avocado oil, grated garlic, fresh lime juice, red wine vinegar, honey, adobo paste, and all your beautiful spices in a bowl. I like to cut my skirt steak lengthwise if it s too long so it fits better in my zip-top bag. Coat the steak evenly, seal the bag, and massage the marinade in before refrigerating for at least 2 hours – but honestly, overnight is ideal. This step is a game-changer because it infuses every bite with smoky, spicy goodness that s truly addictive.

Step 2: Fire Up the Grill and Cook the Steak

Heat your grill to medium high (around 450°F if you have a thermometer). Grease the grates with avocado oil to prevent sticking. Place your steak on the grill and sear it for about 5-6 minutes per side until you get a gorgeous golden crust and an internal temp of 130°F for medium-rare – that s what I aim for. Then, transfer it to a cutting board to rest while you grill the veggies. Resting helps keep all the juices locked in, making the steak tender and juicy.

Step 3: Grill the Corn, Onion, Jalapeño, and Lime

Brush your corn, sliced onion, and jalapeño with avocado oil and season them with chili powder and kosher salt. Grill them all together, turning the corn every two minutes and flipping the onion and jalapeño halfway through, until they re slightly charred and tender (about 8-12 minutes). In the last 4 minutes, add your lime halves cut-side down for a little mellow smokiness. The bright grill char on these veggies adds such a delicious contrast to the rich steak and cheese.

Step 4: Assemble Your Nachos Like a Pro

Once the veggies have cooled just enough to handle, cut the corn kernels off the cob and add them to a bowl with the black beans. Dice the grilled red onion and finely mince the jalapeño, mixing all the veggies together with the juice from one grilled lime half. Slice your rested steak thinly against the grain, then dice into bite-sized pieces. Now, spread half your tortilla chips on a large baking sheet, layer on half the veggies, steak, and cheese. Repeat the layers to make sure every chip gets plenty of toppings.

Step 5: Melt the Cheese and Warm Everything Through

Pop your assembled nachos directly onto the grill, close the lid, and cook for about 5-8 minutes until the cheese melts perfectly and everything s warmed through. Just watch closely to avoid burning the chips on the bottom – lowering the heat to medium can help you control the process. This step is where all those flavors blend together beautifully.

Step 6: Garnish and Serve

Remove your nachos from the grill, finish with a sprinkle of fresh cilantro and a squeeze of the remaining grilled lime half. Serve alongside pico de gallo, creamy guacamole or diced avocado, cool sour cream, and pickled jalapeños for those who want an extra punch of heat. I love how these fresh garnishes help balance out the intense, smoky, cheesy layers beneath.

How to Serve Grilled Chipotle Steak Nachos Recipe

Garnishes

I love finishing these nachos with fresh cilantro and a few spoonfuls of pico de gallo to add a zesty, refreshing contrast. Creamy elements like guacamole and sour cream help cool down the heat from the chipotle and jalapeños, while pickled jalapeños add that tangy spice punch I can t get enough of. These garnishes elevate the whole experience to the next level.

Side Dishes

Since these nachos are already so filling, I like to keep sides simple and fresh-think a crisp green salad with lime vinaigrette or a refreshing cucumber and tomato salad. Sometimes, I serve them alongside a bowl of black bean soup or grilled Mexican street corn for a full feast.

Creative Ways to Present

For game day, I ve layered the nachos on a cast iron skillet right on the table so everyone can dig in. Another fun idea is to build individual nacho plates for guests using mini cast iron skillets or ceramic dishes-makes serving feel special and super inviting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which often happens because they re so good), store the grilled steak, beans, and veggie mix separately in airtight containers in the fridge for up to 3 days. Keep chips aside to prevent sogginess-add them fresh when you re ready to eat again.

Freezing

I haven t had great luck freezing assembled nachos because the texture changes, but you can freeze the marinated steak before grilling. Just thaw it in the fridge overnight before cooking for best results. The veggie mix freezes okay too, but fresh grill marks are hard to replicate.

Reheating

To reheat leftovers, I spread the steak and veggie mix over fresh chips on a baking sheet, sprinkle some cheese, and warm it up in a 350°F oven for about 8-10 minutes until heated through and cheese melts. This way, you keep that crispy chip texture without it getting soggy.

FAQs

Final Thoughts

This Grilled Chipotle Steak Nachos Recipe has become one of my favorite go-to recipes because it s just so satisfying and full of bold, fresh flavors. It brings people together effortlessly around the grill and the table, and it s fun to make as much as it is to eat. I hope you give it a try-you ll find it s the kind of dish that makes any gathering feel special or even a quiet night in taste like a celebration.

Grilled Chipotle Steak Nachos Recipe

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• Author: Lauren
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

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Description

Grilled Chipotle Steak Nachos combine juicy marinated skirt steak with charred veggies, black beans, and melted Monterey Jack cheese layered over crispy tortilla chips. Finished with fresh lime, cilantro, pico de gallo, guacamole, sour cream, and pickled jalapeños, this vibrant dish is perfect for sharing and bursting with smoky, tangy, and spicy flavors.

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Ingredients

Units USM Scale 1x2x3x

For the Steak:

• 1/4 cup avocado oil
• 3 cloves garlic, grated
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 2 teaspoons adobo paste (from canned chipotle peppers in adobo)
• 1 teaspoon kosher salt
• 1/2 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 1/2” 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:

• 1/2 cup chopped cilantro
• 1/2 cup Pico de Gallo, excess liquid drained
• Guacamole or diced avocado
• Sour cream
• Pickled Jalapeños

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Instructions

1. Prepare and Marinate the Steak: In a small bowl, whisk together avocado oil, grated garlic, lime juice, red wine vinegar, honey, adobo paste, kosher salt, black pepper, chili powder, cumin, paprika, and dried oregano. Pour this marinade into a gallon-sized zip-top bag. If the skirt steak is long, cut it in half before adding to the bag. Seal and massage the marinade into the meat until evenly coated. Refrigerate for at least 2 hours, preferably overnight, to develop flavor. Before grilling, remove the steak from the marinade and let excess drip off and the meat come to room temperature to ensure even cooking.
2. Grill the Steak: Preheat your grill to medium-high heat (about 450°F). Lightly grease the grill grates with avocado oil to prevent sticking. Place the steak on the grill and cook for 5-6 minutes until the first side is seared and golden brown. Flip and cook another 5 minutes until the internal temperature reaches 130°F for medium-rare. Remove the steak and let it rest on a cutting board to retain juices while grilling the vegetables.
3. Grill the Vegetables: Brush corn, onion slices, and jalapeño with avocado oil, then season with chili powder and kosher salt. Add them to the grill, turning the corn every 2 minutes and flipping onion and jalapeño halfway through cooking. Grill for about 8-12 minutes until vegetables are slightly charred and tender. During the last 4 minutes, place lime halves cut-side down on the grill to char lightly. Remove veggies and lime from the grill once done.
4. Prepare the Veggie Mixture: After veggies cool to the touch, cut the corn kernels off the cobs and place in a medium bowl. Dice the grilled onion and mince the jalapeño, then add both to the bowl along with the drained black beans. Squeeze the juice of one grilled lime half into the mixture and toss well to combine flavors.
5. Slice the Steak: Slice the rested steak thinly against the grain into approximately ¼-inch-wide strips. Then dice those strips into bite-sized pieces around ¼ to ½ inch.
6. Assemble the Nachos: On a large baking sheet, spread half of the tortilla chips evenly. Layer with half of the veggie and bean mixture, half of the diced steak, and half of the shredded Monterey Jack cheese. Repeat this layering with the remaining chips, veggies, steak, and cheese for a hearty double layer of toppings.
7. Melt the Cheese on the Grill: Place the sheet pan with assembled nachos directly on the grill and close the lid. Cook for 5-8 minutes until everything is warmed through and the cheese is melted and bubbly. Monitor carefully to avoid burning the chips on the bottom, adjusting grill heat as necessary.
8. Serve and Garnish: Remove the nachos from the grill and sprinkle with chopped cilantro and the juice from the remaining grilled lime half. Serve hot topped with pico de gallo, guacamole or diced avocado, sour cream, and pickled jalapeños for added flavor and creaminess.

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Notes

• For best flavor, marinate the steak overnight.
• Letting the steak come to room temperature before grilling ensures even cooking.
• Use a meat thermometer to avoid overcooking the steak.
• You can prepare the veggie mixture ahead and refrigerate before assembling.
• If a grill is unavailable, the steak and veggies can be cooked under a broiler or on a grill pan on the stovetop.
• Adjust the amount of jalapeño and adobo paste to control spiciness.
• Serve immediately after melting cheese for best texture of chips.

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Nutrition

• Serving Size: 1 serving (about 1/6th of recipe)
• Calories: 519 kcal
• Sugar: 7 g
• Sodium: 1609 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.3 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 98 mg