Southwestern Loaded Steak Nachos

These Loaded Steak Nachos with all the fixings make a great appetizer! These nachos also pack a punch thanks to the pickled jalapeños.

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 the 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 anyways?

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.

For more great recipes made with Steak, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Southwestern Loaded Steak Nachos recipe (see recipe card for quantities): Flat Iron Steak, Black Beans, Sweet Corn, Mexican Blend Cheese, Pickled Jalapeños, Pomegranate Juice, Fresh Lime Juice, Olive Oil, Garlic Cloves, Crushed Red Pepper Flakes and Salt.

Optional Toppings include: Avocado, Sour Cream, Green Onions and Fresh 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.