I was long overdue to post a nacho recipe so here is my Southwestern Loaded Steak Nachos recipe with all the fixings.
While I love my Fantastic Chicken Nachos recipe, I think I might prefer steak with my nachos over chicken. I need to think about that one for a minute.
For the toppings, I decided to use some of the more common ingredients in Southwestern cuisine. These are some of my favorites but you can substitute them to your liking.
Ingredient Substitution
The most important ingredient in this nacho recipe is the steak. I like to use a flat iron steak but you can substitute for a skirt steak or a flank steak. You can even use Tri-Tip if you want.
Just ensure you marinate the meat and cook it so it’s tender. Who wants to bite into a chewy piece of steak while eating nachos anyway?
If you prefer not to marinate your steak, make sure you do use some sort of seasoning for added flavor. We have some great Homemade Seasonings you can try if you want.
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Gather your Ingredients
You will need the following ingredients to make this Steak Nacho recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Flat Iron Steak
- Black Beans – make sure you rinse your beans before using
- Sweet Corn
- Mexican Blend Cheese – typically a mix of Cheddar, Monterey Jack, Queso Quesadilla and Asadero cheeses
- Pickled Jalapeños
- Pomegranate Juice
- Fresh Lime Juice – if you don’t have any fresh limes you can use the bottled stuff
- Olive Oil – Try to use the best quality olive oil you can
- Garlic Cloves – Use more to taste if desired
- Crushed Red Pepper Flakes – Leave this ingredient out if you don’t like heat
- Salt – a must for most recipes
Optional Toppings include:
- Avocado – make sure the avocado is ripe
- Sour Cream – I like to use a light sour cream as it has up to 50% less fat
- Green Onions – you can also use scallions if you want
- Fresh Cilantro – Also optional as I know many people can’t stand the taste of cilantro
How to Make Loaded Steak Nachos
- Add the flat iron steak to a 1 gallon freezer bag.
- In a bowl, combine all the marinade ingredients. Pour the marinade into the bag with the steak. Marinate for a minimum of 6 hours or overnight.
- Heat the grill or a skillet over high heat. Remove the steak from the marinade. Grill for 5 to 7 minutes per side for medium rare, 130°F internal temperature or 145°F internal temperature for medium.
- Remove the meat to a cutting board and let rest for 10 minutes before slicing.
- While the meat is resting, preheat the oven to 375°F.
- Arrange the tortillas on a baking sheet. Distribute the cheese evenly over the tortillas.
- Slice the steak against the grain into about approximately 16 thin bite-sized strips. Place the steak strips over the cheese.
- Top with the jalapenos, black beans and corn.
- Bake for 10 minutes, or until the cheese has melted.
- Optionally garnish with some sliced avocados and sour cream, green onions and fresh cilantro.
Printable Recipe Card
Southwestern Loaded Steak Nachos
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Ingredients
- 1 lb Flat Iron Steak, or flank or skirt
- 1 Cup Black Beans, rinsed and drained
- 2 Cups Sweet Corn, drained
- 8 oz Mexican Blend Cheese
- 12 sliced Pickled Jalapeños, or more to taste
Marinade
- 1 Cup Pomegranate Juice
- 1 ½ Tbsp Fresh Lime Juice
- 2 Tbsp Olive Oil
- 3 Garlic Cloves, pressed
- ½ Tbsp Crushed Red Pepper Flakes
- 1 Tsp Salt
Toppings (Optional)
- 2 Avocados, peeled, seeded and sliced
- ½ cup Sour Cream
- ¼ Cup Green Onions, chopped
- Fresh Cilantro
Instructions
- Add the flat iron steak to a 1 gallon freezer bag.
- In a bowl, combine all the marinade ingredients. Pour the marinade into the bag with the steak. Marinate for a minimum of 6 hours or overnight.
- Heat the grill or a skillet over high heat. Remove the steak from the marinade. Grill for 5 to 7 minutes per side for medium rare, 130°F internal temperature or 145°F internal temperature for medium.
- Remove the meat to a cutting board and let rest for 10 minutes before slicing.
- While the meat is resting, preheat the oven to 375°F.
- Arrange the tortillas on a baking sheet. Distribute the cheese evenly over the tortillas.
- Slice the steak against the grain into about approximately 16 thin bite-sized strips. Place the steak strips over the cheese.
- Top with the jalapenos, black beans and corn.
- Bake for 10 minutes, or until the cheese has melted.
- Optionally garnish with some sliced avocados and sour cream, green onions and fresh cilantro.
Equipment Needed
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I love this recipe. My family loves black beans and we all just loved the recipe. A keeper and will make it at least once a week.
These Steak Nachos are very easy to make and are delicious. The jalapeños gives it that extra flavour that makes you wanting more.