Ingredients:
For the Carne Asada:
- 1 lb flank steak or skirt steak
- 2 tbsp olive oil
- 1/4 cup fresh lime juice
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the Nachos:
- 1 large bag tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese (or a cheese blend)
- 1/2 cup pickled jalapeños (optional)
- 1/2 cup fresh cilantro, chopped (for garnish)
- 1/2 red onion, finely diced
- 1-2 roma tomatoes, diced
- 1/2 cup sour cream
- 1/4 cup guacamole (optional)
- Salsa, for serving
Instructions:
1. Marinate the Carne Asada:
In a bowl, whisk together the olive oil, lime juice, garlic, cilantro, cumin, chili powder, smoked paprika, salt, and pepper.
Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes to 1 hour, or up to overnight for maximum flavor.
2. Cook the Carne Asada:
Preheat a grill, grill pan, or skillet over medium-high heat.
Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or cook to your desired doneness.
Let the steak rest for 5-10 minutes before slicing it against the grain into thin strips.
3. Prepare the Nachos:
Preheat the oven to 400°F (200°C).
Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the chips.
4. Assemble the Carne Asada Nachos:
Evenly distribute the sliced carne asada on top of the chips.
Add another layer of chips and top with the remaining cheese.
Optional: Add pickled jalapeños on top for extra heat and flavor.
5. Bake the Nachos:
Place the nachos in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
6. Top and Serve:
Once the nachos are baked, remove them from the oven.
Garnish with fresh diced tomatoes, red onion, cilantro, sour cream, and guacamole (if using).
Serve with salsa on the side for dipping.