Chipotle Garlic Steak Nachos

Ingredients

• 1 lb Beef Steak (flank, skirt, or flat‑iron steak; trimmed of excess fat)
• 2 Tbsp Olive Oil (extra‑virgin, for coating the steak)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Ground Cumin
• 1/4 tsp Paprika (for color)
• 2 Tbsp Chipotle Garlic Sauce (store‑bought or homemade)
• 4 oz Yellow Corn Tortilla Chips (about 2 cups, sturdy for topping)
• 1 cup Mexican Four‑Cheese Blend (shredded; blend of cheddar, Monterey Jack, mozzarella, and queso quesadilla)
• 1/4 cup Black Olives (sliced)
• 2 Jalapeño Pepper (thinly sliced; remove seeds for less heat)
• 1 medium Tomato (diced)
• 2 Tbsp Fresh Cilantro (chopped)
• 1 Lime (cut into wedges for garnish)
• 1/4 cup Sour Cream (optional topping)

Instructions

1. Season the Steak

   Pat the steak dry, drizzle with olive oil, and rub all sides with salt, black pepper, garlic powder, onion powder, cumin, and paprika.

   Time: PT5M

2. Preheat the Grill Pan

   Place the grill pan over medium‑high heat and let it get hot, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high heat

3. Grill the Steak

   Lay the steak on the pan, cook 4‑5 minutes per side for medium‑rare (internal temp ~145°F). Add a drizzle of chipotle garlic sauce during the last minute.

   Time: PT8M

   Temperature: Medium‑high heat

4. Rest the Steak

   Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.

   Time: PT5M

5. Slice the Steak

   Slice the rested steak against the grain into thin strips.

   Time: PT3M

6. Prepare Fresh Toppings

   Dice the tomato, slice jalapeños, chop cilantro, and set aside. If using homemade pico de gallo, have it ready.

   Time: PT7M

7. Assemble the Nachos

   Spread tortilla chips on a baking sheet, layer steak strips, shredded cheese, sliced olives, and jalapeño rings.

   Time: PT5M

8. Broil Until Cheese Melts

   Place the sheet under the broiler on high for 3‑4 minutes, watching closely until cheese is bubbly and lightly browned.

   Time: PT4M

   Temperature: High broil

9. Finish with Fresh Garnishes

   Remove from oven, top with diced tomato, cilantro, a dollop of sour cream, drizzle extra chipotle garlic sauce, and garnish with lime wedges.

   Time: PT2M

10. Serve

    Transfer the loaded nachos to a serving platter and enjoy immediately while hot and crunchy.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

35g

Fat

25g

Fiber

4g