Grilled Chuck Steak Nachos with Melted Cheese
Marinated chuck steak grilled to your preferred doneness, then sliced and layered over crispy tortilla chips with melted Monterey Jack cheese. Broiled until bubbly, then topped with fresh lettuce, tomatoes, salsa, sour cream, and optional guacamole and cilantro for a hearty, customizable nacho experience.
Ingredients
- 1 ¼ pound chuck steakflank steak1:1beef
leaner alternative
- 2 Tablespoon hot sauce(optional)
- 2 Tablespoon olive oil
- 2 Tablespoon lime juice
- 1 Tablespoon minced garlic, minced
- ¼ teaspoon sea salt
- 1 bag tortilla chips
- 2 cup shredded Monterey Jack cheese, shredded
- 1 cup shredded lettuce, shredded
- 1 cup tomatoes, chopped
- ⅓ cup sour cream
- ⅓ cup salsa
- guacamole(optional)
- cilantro(optional)
Instructions
- 1
Combine hot sauce, olive oil, lime juice, minced garlic, and sea salt in a small bowl.
- 2
Place chuck steak in a resealable plastic bag and pour the marinade over it. Massage the marinade into the steak through the bag several times.
- 3
Refrigerate the steak for at least 2 hours but less than 8 hours.
- 4
Preheat grill or cast iron skillet on stovetop to high heat.
- 5
Remove steak from marinade bag and place on the heated grill or skillet.
- 6
Cook 8 minutes on one side, then flip and cook 5 to 8 minutes more until desired doneness is reached, using a meat thermometer to check for internal temperature.
- 7
Remove steak from heat and rest for 5 minutes.
- 8
Thinly slice the steak against the grain using a sharp knife.
- 9
Preheat oven broiler to high heat.
- 10
Lightly spray a baking sheet with cooking spray and spread tortilla chips in an even layer.
- 11
Lay steak slices over the chips as evenly as possible.
- 12
Sprinkle shredded cheese over the steak and chips.
- 13
Place the baking sheet in the oven until cheese melts and chips crisp, about 3 to 4 minutes.
- 14
Top with shredded lettuce, tomatoes, salsa, sour cream, and any additional toppings such as guacamole or cilantro.
Tips
Use a meat thermometer to ensure accurate doneness; pull steak from heat 5 degrees below your target temperature as it will continue to cook while resting.
Slice steak against the grain for maximum tenderness.
Spread tortilla chips evenly on the baking sheet so they crisp uniformly under the broiler.
Good to Know
Cooked steak can be refrigerated separately for up to 3 days before assembly. Assemble nachos fresh before serving for best texture.
Marinate steak up to 8 hours. Cook and slice steak up to 1 day ahead; reheat gently before assembling.
Serve immediately after broiling while cheese is melted and chips are warm and crispy.
Common Mistakes
Skip using a meat thermometer to avoid overcooking the steak.
Do not slice against the grain to avoid tough, chewy meat.
Do not rest the steak to avoid losing juices.
Do not spread chips evenly to avoid uneven crisping and melting.
Broil too long to avoid burnt chips and overly browned cheese.
Substitutions
Dairy-Free Swaps
General Alternatives
similar marbling and texture