Fajita Nachos
Steak Fajita Nachos is a hearty Tex-Mex appetizer with three crunchy layers of tortilla chips come fully loaded with tender bites of marinated flank steak, chopped peppers and onions, and melty Cheddar and Monterrey Jack cheese.
Servings: 8
Calories: 600kcal
Ingredients
MARINADE AND BEEF:
- ¾ cup freshly squeezed lime juice about 6-8 limes
- 2 cups roughly chopped cilantro leaves and stems (about 1 bunch of cilantro)
- 2 jalapeños roughly chopped (seeds intact)
- ½ white onion roughly chopped
- 5 large cloves of garlic roughly chopped
- 1 tablespoon Kosher salt + 1 ½ teaspoon, separated
- 1 tablespoon black pepper + 1 teaspoon, separated
- 1 tablespoon ground cumin
- ¼ cup canola or avocado oil + 5 tablespoons, separated
- 2 pounds flank steak (about ¾" in thickness)
TOPPINGS
- ½ white onion cut into ¼" strips
- ½ red bell pepper cut into ¼" strips
- ½ green bell pepper cut into ¼" strips
- 1 (13-18 ounce) bag of tortilla chips (thick, sturdy chips work better than thin chips for this recipe)
- 1 ½ cup freshly grated Cheddar cheese
- 1 ½ cup freshly grated Monterey Jack cheese
- Optional toppings for serving: salsa, sour cream, pico de gallo, guacamole, pickled jalapeños, or chopped cilantro
Instructions
FOR THE MARINADE:
- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a ¼ cup of water to a mixing bowl and stir to combine. Slowly drizzle in a ¼ cup of oil, whisking with the tines of a fork to combine.
- Place the steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 4 hours.
- Remove the steak from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
COOK THE STEAK:
- Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, cook the flank steak for about 12-14 minutes, turning it about half-way through. See notes below if your flank steak is thicker than ¾".
- Allow to rest 5-10 minutes. Then, slice the beef as thin as possible, first cutting against the grain, then cutting it into bite-sized pieces. Set aside until ready to use.
COOK THE VEGGIES:
- Add the remaining tablespoon of oil to the pan over medium heat. Add the sliced onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
ASSEMBLE THE NACHOS
- Preheat the oven to 375°F and have ready a large, clean skillet (or a rimmed sheet pan).
- Add a single layer of tortilla chips to the skillet and scatter about a third of the beef, a third of the veggies, and a third of each cheese evenly across the top of the chips. Repeat in this order 2 more times.
- Transfer the skillet to the oven and cook for 10-14 minutes, until all of the cheese has melted. Remove from the oven, add any other desired toppings, serve, and enjoy!
Notes
The thickness of the steak matters. If your flank steak is thicker than ¾", it will very likely be close rare if you use the indicated cook times. Thinner flank steaks work best for this recipe, but if you cannot find one, there is a fix:
If the flank steak is between 1 to 1 ¼" thick (before searing the steak) preheat the oven to 375°F degrees. Cook the flank steak as indicated in the recipe card. Then, transfer it to a baking sheet and bake for 7-10 minutes, depending on how "done" you like your beef.
Nutrition
Serving: 0.13of the skillet | Calories: 600kcal | Carbohydrates: 36g | Protein: 39g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1376mg | Potassium: 659mg | Fiber: 4g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 29mg | Calcium: 438mg | Iron: 4mg