Categories: Meals
Ingredients
- 1/4 cup olive oil, plus more for the grill grates
- 2 cloves garlic
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons soy sauce
- Juice of 1 orange
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 pounds flank steak
- Kosher salt and freshly ground black pepper
- 12 ounces restaurant-style tortilla chips
- 1 1/2 cups shredded Cheddar
- 1 1/2 cups shredded Monterey Jack
- 1 ripe avocado, diced
- 1 cup pico de gallo
- 1/2 cup Mexican crema or sour cream
- 1/4 cup chopped scallions
- 1 serrano or jalapeno, thinly sliced
Directions
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Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
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marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
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Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
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When ready to grill, remove the steak from the marinade and pat dry with paper
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towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
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While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
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Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.