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Grilled Chipotle Steak Nachos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 131 reviews
  • 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

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.

Ingredients

Units Scale

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

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.

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.

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

Find it online: https://tastyrates.com/grilled-chipotle-steak-nachos-recipe/