Steak Nachos with Carne Asada | Easy 20 Minute Loaded Nachos Recipe
These quick steak nachos feature juicy, citrusy carne asada, crisp pre-toasted chips, and melty cheese with fresh toppings. A hot sear and brief broil deliver big taco-truck flavor in minutes.
Ingredients
Ingredients
- 1 pound flank or skirt steak, trimmed and patted dry
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice (or a pinch of sugar and water)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to finish
- 1/2 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional, for finishing)
- 10–12 ounces sturdy tortilla chips (restaurant-style or thick-cut)
- 2–2 1/2 cups shredded cheese (Monterey Jack and cheddar mix)
- 1/2 cup black beans, drained and rinsed
- 1 small red onion, thinly sliced or 1/3 cup diced
- 1–2 jalapeños, thinly sliced
- 1 roma tomato, seeded and diced or 1/2 cup pico de gallo
- 1/4 cup chopped cilantro
- 1 avocado, sliced or mashed (or guacamole)
- Lime wedges, for serving
- Sour cream or Mexican crema, for drizzling
- Hot sauce, to taste
Instructions
Instructions
- Heat the broiler to high and set a rack about 6 inches from the heat; line a large sheet pan with foil.
- Slice the steak across the grain into 1/4-inch strips.
- Combine lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl, then toss the steak strips to coat and let marinate for 10 minutes.
- Heat a large skillet over high heat until very hot and sear the steak in batches for 1–2 minutes per side until browned with slightly pink centers.
- Transfer steak to a plate, splash with a little lime, sprinkle with salt, and chop into bite-size pieces.
- Spread half the chips on the sheet pan and broil 45–60 seconds to crisp, watching closely; repeat with remaining chips if needed.
- Layer half the chips with half the cheese, half the steak, and some black beans and red onion, then repeat with remaining chips, cheese, steak, beans, and onion.
- Broil 2–3 minutes until the cheese is melted and bubbly, rotating the pan once for even melting.
- Top with jalapeños, tomatoes or pico, cilantro, and avocado or guacamole.
- Drizzle with crema or dollop sour cream, add hot sauce to taste, squeeze fresh lime over the tray, and serve immediately.
Notes
Pre-toast chips to keep them crisp and drain wet toppings to prevent sogginess. Skirt or flank steak works best; grill instead of sear if preferred. Shred your own cheese for the best melt. Adjust heat with jalapeños or hot sauce, or omit for mild nachos. Leftovers are best stored as separate components; rewarm steak quickly in a hot skillet and rebuild small batches.