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Grilled Steak Nachos Recipe

This Grilled Steak Nachos Recipe is a smoky, cheesy, and flavour-packed dish made with tender grilled steak, crispy tortilla chips, and perfectly melted cheese—ideal for parties, game nights, or a satisfying dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Servings 4
Calories 550 kcal

Ingredients
  

For the Steak Marinade

  • 1 lb flank steak or sirloin steak
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp chipotle powder or chili powder
  • ½ tsp black pepper
  • 1 tsp salt

For the Nachos

  • 1 large bag tortilla chips
  • 2 cups shredded cheese cheddar + Monterey Jack blend
  • ½ cup black beans optional
  • ½ cup corn kernels
  • ½ cup diced tomatoes or pico de gallo
  • ¼ cup sliced jalapenos
  • ¼ cup chopped red onion
  • 2 –3 tbsp fresh cilantro chopped

Optional Toppings

  • Sour cream
  • Guacamole or diced avocado
  • Salsa
  • Lime wedges

Instructions
 

Step 1: Marinate the Steak

  • In a bowl, mix olive oil, lime juice, orange juice, garlic, cumin, coriander, chili powder, salt, and pepper. Coat the steak thoroughly and marinate for at least 2–3 hours or overnight for best flavour .

Step 2: Preheat the Grill

  • Preheat your grill to medium-high heat (about 400–450°F). Lightly oil the grates to prevent sticking.

Step 3: Grill the Steak

  • Place the marinated steak on the grill and cook for 4–5 minutes per side for medium-rare, depending on thickness .
  • Remove from grill and let it rest for 5–10 minutes to retain juices.

Step 4: Slice the Steak

  • Slice the steak thinly against the grain into bite-sized strips for maximum tenderness.

Step 5: Assemble the Nachos

  • On a grill-safe tray or cast iron pan:
  • Spread a layer of tortilla chips
  • Add cheese, steak, beans, corn, and veggies
  • Repeat layers to ensure even distribution
  • Layering helps ensure every chip gets toppings, creating balanced bites .

Step 6: Grill the Nachos

  • Place the tray on the grill over indirect heat. Close the lid and cook for 5–7 minutes, or until cheese is fully melted and bubbly.

Step 7: Add Toppings & Serve

  • Remove from grill and top with sour cream, guacamole, cilantro, and a squeeze of fresh lime. Serve immediately while hot.

Notes

  • Use sturdy chips: Thick tortilla chips hold toppings better and prevent sogginess.
  • Don’t overcook steak: Medium-rare to medium keeps it juicy and tender.
  • Resting is key: Letting steak rest helps retain juices before slicing.
  • Cheese tip: Freshly grated cheese melts smoother than pre-shredded.
  • Make ahead: Marinate steak and prep toppings in advance for quick assembly.
  • Storage: Store leftover steak separately; assemble fresh nachos when ready to eat.
  • Variations:
    Add BBQ sauce for a smoky-sweet twist
    Use queso sauce instead of shredded cheese
    Add bell peppers or grilled veggies for extra flavour