Low Sodium Steak Nachos
Elevate your snack experience with these irresistible Low Sodium Steak Nachos, the perfect balance of indulgence and health-consciousness. This recipe features unsalted corn tortilla chips layered with tender, spiced flank steak, and smothered in a creamy, reduced-sodium cheddar cheese sauce made from scratch. Fresh toppings like diced tomatoes, creamy avocado, vibrant cilantro, and a hint of lime bring a refreshing burst of flavor to this delightful dish, while the optional sliced jalapeños add just the right kick. With only 40 minutes from prep to plate, these nachos are a fantastic option for game day gatherings, casual weeknight dinners, or anytime you’re craving a healthier take on a beloved classic. Perfect for those watching their sodium intake, this recipe proves you don’t have to sacrifice bold flavor for better health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Corn tortilla chips (unsalted)
- 12 ounces Flank steak
- 2 tablespoons Olive oil
- 1 teaspoon Granulated garlic (salt-free)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 cup Shredded reduced-sodium cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.25 cups Low-sodium chicken broth
- 2 tablespoons Unsalted sour cream
- 1 cup Diced tomatoes
- 0.25 cup Fresh cilantro (chopped)
- 1 unit Jalapeño (sliced, optional)
- 1 unit Avocado (diced)
- 2 units Green onions (sliced)
- 4 units Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix granulated garlic, smoked paprika, ground cumin, and ground black pepper.
Pat the flank steak dry and rub both sides with olive oil and the spice mixture. Let it sit at room temperature for 10 minutes.
Heat a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until its internal temperature reaches 130-135°F (54-57°C). Adjust cooking time based on desired doneness.
Remove the steak from the skillet and let it rest for 5-7 minutes before slicing it thinly against the grain.
In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Gradually whisk in the low-sodium chicken broth. Continue whisking until smooth and slightly thickened, about 2-3 minutes.
Stir in the shredded reduced-sodium cheddar cheese and unsalted sour cream until the cheese is melted and the sauce is creamy. Remove from heat.
Spread the unsalted tortilla chips on an oven-safe platter or baking sheet.
Drizzle half of the cheese sauce over the chips. Top with sliced steak and diced tomatoes.
Drizzle the remaining cheese sauce on top. Place the nachos in the oven for 5 minutes, just to warm through.
Remove from the oven and garnish with fresh cilantro, diced avocado, sliced green onions, and jalapeños (if using).
Serve immediately with lime wedges for added zest.
Nutrition Facts
Calories |
5465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.9 g | 418% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 505.7 g | 184% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 10.2 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2001 mg | 154% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3877 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
