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Carne Asada Nachos

Ingredients

Carne Asada

  • 350 g skirt steak 3/4 lbs
  • 1/4 cup orange juice
  • 2 Tbsp lemon or lime juice
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp oregano
  • 2 Tbsp fresh cilantro chopped
  • 1 tsp ground cumin
  • 1 green chili diced I removed the seeds but leave them for more heat
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Pico de Gallo

  • 2 vine ripened tomatoes diced small
  • 1/4 red onion diced small
  • 2 green onions sliced thinly
  • 2 Tbsp fresh cilantro chopped
  • 1/2 lime juice only
  • 3-6 jalapenos slices from a jar I use Old El Paso diced

Nachos

  • 350 g cooked skirt steak from above cut in bite sized pieces
  • 1/3 cup shredded cheddar
  • 1/3 cup shredded mozzarella cheese
  • 2/3 bag tortilla chips 230g bag Mission Corn Chips
  • 1 cup shredded iceberg lettuce
  • 3 Tbsp chopped jalapenos
  • 1 avocado fork smashed
  • Salsa as prepared above
  • Sour Cream
  • Wedges of lime

Instructions

Carne Asada

  1. Mix together all ingredients except Skirt Steak in a plastic container big enough to lay the steak in flat
  2. Add whole skirt steak. Marinade for 3 - 4 hours (or more if you have it) flipping the steak once or twice.
  3. Heat a pan (or BBQ) on high heat and cook the steak for 2 -3 minutes on each side. You will want it to be undercooked because it will be cooked further when preparing the nachos.
  4. Set aside to rest.

Pico de Gallo

  1. Mix together all ingredients in small bowl and set aside so flavors can come together

Nachos

  1. Preheat oven to broil/grill or as high as it can go.
  2. On a cookie sheet lined with baking paper spread tortilla chips in a single layer.
  3. Spread half of the cheese evenly across the chips.
  4. Top cheese layer with steak.
  5. Top the steak layer with the remaining cheese
  6. Broil/Grill until cheese is melted and bubbly.
  7. Remove from oven.
  8. Top with shredded lettuce, salsa, and jalapenos.
  9. Garnish with avocado, sour cream and wedges of lime. (or serve on side)

Recipe Notes

**Note - if you have a shorter time to marinade pre-slice your skirt steak into bite sized slices. The increased surface area will allow your steak pieces to marinade in a fraction of the time.