Grilled Steak Nachos
Outdoor gatherings are even more fun with nachos made on the grill. Grilled Steak Nachos feature marinated and grilled sirloin steak and a quick homemade cheese sauce served over corn chips topped with all the best fixings.
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 1 pound top sirloin steak, sliced thin
- 8 ounces corn chips
- 1 ½ cup pico de gallo
- ¼ cup sour cream
- ¼ cup pickled jalapeños
- 3 tablespoons fresh cilantro, chopped
For the Marinade:
- ⅓ cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
For the Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 8 ounces American cheese (yellow or white), chopped
- ⅛ teaspoon cayenne pepper
Instructions
- Place steak in a gallon-sized zip-close bag.
- In a small bowl, whisk together all marinade ingredients, then pour into the bag with the steak. Mix thoroughly in the bag until steak is evenly coated with the marinade. Close bag and marinate steak in the refrigerator for at least 3 hours or up to overnight. About 30 minutes before grilling, remove steak from the refrigerator and bring to room temperature. Meanwhile, prepare the cheese sauce.
- Melt the butter in a medium pot over medium-high heat. Add flour and stir for 30 to 45 seconds. Reduce heat to medium and add the half-and-half. Continue cooking, stirring constantly, for another 2 to 3 minutes until mixture is smooth and has thickened slightly, then add the cheese and cayenne pepper. Remove from heat and stir until cheese is melted and sauce is smooth. Set aside.
- Preheat grill to high. Once hot, grill steak for 4 to 5 minutes per side. Remove from grill and set aside to cool slightly, then slice steak into small, thin pieces. Turn off the grill.
- To assemble the nachos, line a half or quarter sheet pan with aluminum foil. Place corn chips on the sheet pan in an even layer and top with the grilled steak and cheese sauce. Place sheet pan on the grill rack (with grill off) to warm through in residual heat for 2 to 3 minutes.
- Remove pan from grill and top nachos with pico de gallo, sour cream, pickled jalapenos and cilantro. Serve immediately.
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