Who doesn’t like nachos! How about some steak nachos! I bought a beautiful wagyu skirt steak and needed to try it out. Simple seasoning, fast cook, fresh toppings and crunchy chips make this recipe the perfect party snack.
Step 1: Prepare the skirt steak.
I used a wagyu skirt steak that I found at my local grocer. However, use an outside skirt steak that is a more economical piece of meat.
Clean the steak by trimming off any large fatty pieces and cut into small foot long strips. Drizzle olive oil over the top and spread evenly throughout. Next, season with Dad’s Taco seasoning to elevate the flavor profile with notes of cumin, chili and lime without camouflaging the natural taste of the steak.
Recipe Tip
- Select outside skirt steak over inside. It’s more tender with stronger beef flavors.
- Thin cut is perfect for marinades.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Prepare the toppings
Let the meat sweat and absorb the seasoning. This is the perfect time to prepare your nacho toppings.
I went with jalapeno, roma tomatoes and red onion. Other options include beans, guacamole, pico de gallo and anything else you have in the fridge.
Step 3: How to make nacho cheese.
This nacho cheese is super easy to make and tastes delicious. Simple ingredients, fast cook, these will only elevate your steak nachos.
For my cheese, I chose cheddar and colby jack. Use whatever cheese flavors you like most. Shred the blocks of cheese. You will need about a pound for the sauce.
In a saucepan over medium heat, make roux by melting butter and mixing in the flour. Next add milk and whisk everything together. Start adding in the shredded cheese a handful at a time. Whisk to melt the cheese and blend it in the milk. Continue until all the cheese is melted and your sauce has a creamy consistency.
Step 4: How to perfectly grill skirt steak
Preheat the grill to 400 degrees and set for direct heat. Grill the seasoned skirt steak 2 minutes per side or until the internal temperature reaches 130 degrees to ensure a medium rare cook.
Remove the skirt steak strips off the grill and let them rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Recipe Tip
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Step 5: Assemble the steak nachos
Start by cubing up the grilling skirt steak into small bite size pieces. Lay the tortilla chips of choice on a platter and pour the homemade nacho cheese all over them.
Add in the steak bites along with the diced veggies. Top it all off with some mexican crema or sour cream, add freshly chopped cilantro and enjoy!
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Can I make this in the kitchen? Yes, all my recipes can be replicated on the stove top, oven or any other grill you have.
Print
Steak Nachos
Simple seasoning, fast cook, fresh toppings and crunchy chips make these steak nachos the perfect party snack.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword steak nachos, skirt steak, nachos recipe, homemade nacho cheese, grilling recipes, grillin with dad, grilling with dad, tailgating recipes, game day recipes, party food recipes,
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 6 People
- 1 lb Skirt steak
- 2 tbsp Dad's taco seasoning
- 2 tbsp Mexican crema or sour cream
- 1 tbsp Olive oil
- 1 Jalapeno
- 2 Roma tomatoes
- 1/2 Red onion
- Handful of cilantro
Clean the steak by trimming off any large fatty pieces and cut into small foot long strips.
Season the steak with Dad's Taco seasoning Chop up your veggies and shred the cheese.
In a saucepan over medium heat, make roux by melting butter and mixing in the flour. Next add milk and whisk everything together. Start adding in the shredded cheese a handful at a time. Whisk to melt the cheese and blend it in the milk. Continue until all the cheese is melted and your sauce has a creamy consistency.
Preheat the grill to 400 degrees and set for direct heat. Grill the seasoned skirt steak 2 minutes per side or until the internal temperature reaches 130 degrees to ensure a medium rare cook.
Remove the skirt steak strips off the grill and let them rest for 10 minutes.
Cube up the grilling skirt steak into small bite size pieces.
Assemble the steak nachos by laying out the tortilla chips of choice on a platter and pour the homemade nacho cheese all over them. Add in the steak bites along with the diced veggies. Top it all off with some mexican crema or sour cream, add freshly chopped cilantro and enjoy!
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