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Hand picking up a cheesy Steak Nacho topped with diced steak, pico de gallo, guacamole, sliced jalapeños, crema, and cilantro.

Flank Steak Nachos

These Flank Steak Nachos are loaded with juicy marinated steak, melty cheese and crispy tortilla chips for the ultimate crowd-pleasing appetizer or easy family dinner. Perfect for game day, summer hosting or whenever you’re craving restaurant-style nachos at home.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 15 minutes
Marinade Time 6 hours
Total Time 6 hours 50 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Mexican, TexMex
Servings 6 servings
Calories 562 kcal

Equipment

  • Grill
  • Freezer bag with a strong seal
  • Meat mallet
  • Large baking sheet
  • Cutting board and knife

Ingredients
  

For the grilled flank steak

  • 1 lb flank steak
  • 1 lime, juiced
  • 2 tablespoon olive oil
  • 2 tablespoon Southwestern or Taco seasoning
  • 2 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • ½ tablespoon honey

To assemble the nachos

  • 12 oz bag of tortilla chips
  • 2 cups freshly grated cheese (I recommend a mix of Monterey Jack and Cheddar)
  • 2 tablespoon fresh cilantro, chopped
  • sour cream optional
  • pico de gallo optional
  • guacamole optional
  • sliced jalapenos optional

Instructions
 

  • In a small mixing bowl, whisk together the lime juice, olive oil, Southwestern seasoning, red wine vinegar, garlic and honey until well combined. Set aside.
    Remove the flank steak from the packaging and gently tenderize it with a meat mallet until it is an even thickness throughout.
    Place the steak in a large sealable plastic bag. Pour the marinade over the steak and use your hands to make sure it is fully coated. Seal the bag airtight and place in the fridge for at least 4 hours or up to overnight.
  • About 30 minutes before grilling, remove the steak from the fridge so it can come closer to room temperature.
  • While the steak rests, prepare the nachos. Arrange the tortilla chips in an even layer on a large baking sheet and sprinkle the shredded cheese evenly over the top.
  • Preheat your grill to medium-high heat for about 5-10 minutes. Once hot, place the steak directly on the grill. You should immediately hear a sizzle.
    For medium-rare, grill the steak for about 3½-4 minutes per side with the lid closed. Cook time may vary slightly depending on the thickness of your steak and the heat of your grill.
    Remove the steak from the grill and transfer it to a foil-lined baking sheet or pan. Loosely tent with foil and let it rest for at least 5 minutes before slicing.
  • While the steak rests, set your oven to broil. Place the baking sheet with the chips and cheese in the oven for 2-3 minutes until the cheese is melted and bubbly. Keep a close eye on it so the cheese doesn’t burn.
  • Once the steak has rested, use a sharp knife to slice it thinly against the grain. *This helps break up the long muscle fibers and gives you a much more tender bite of steak.*
    Cut the strips into 1-2 inch pieces.
    Scatter the steak over the cheesy nachos and top with cilantro, jalapeños, sour cream, guacamole, pico de gallo or any of your favorite toppings. Serve immediately and enjoy!

Nutrition

Calories: 562kcalCarbohydrates: 41gProtein: 30gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 79mgSodium: 453mgPotassium: 405mgFiber: 3gSugar: 2gVitamin A: 303IUVitamin C: 2mgCalcium: 360mgIron: 2mg
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