Steak Nachos
Elevate your snacking game with these irresistible Steak Nachos, a true flavor-packed crowd-pleaser designed for weekend indulgence or game-day gatherings! Tender ribeye steak is marinated with zesty lime juice, fragrant cumin, and bold chili powder before being seared to perfection and thinly sliced for maximum juiciness. Nestled atop crispy tortilla chips, the steak is layered with a blend of melted cheddar and Monterey Jack cheeses, delivering a rich, gooey base. Topped with fiery jalapeños, creamy guacamole, tangy sour cream, vibrant pico de gallo, and fresh cilantro, this recipe strikes an irresistible balance between spicy, savory, and refreshing. Ready in just 30 minutes and perfect for sharing, Steak Nachos are your go-to choice for a quick yet show-stopping appetizer or dinner. Don’t forget the extra lime wedges for a citrusy kick!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper
- 1 cup sour cream
- 1 cup guacamole
- 1 cup pico de gallo
- 0.25 cup fresh cilantro
- 2 green onions
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper.
Rub the marinade mixture evenly over the ribeye steak. Let it sit for at least 10 minutes.
Heat a grill pan or skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare. Cook longer for more well-done if desired.
Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
Arrange a layer of tortilla chips on a baking sheet or oven-safe platter.
Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the chips.
Evenly distribute the sliced steak across the cheesy chips.
Top with remaining cheese and scatter sliced jalapeño on top.
Bake in the preheated oven for about 7-10 minutes or until the cheese is completely melted and bubbly.
Remove from the oven and garnish with sour cream, guacamole, pico de gallo, chopped fresh cilantro, and sliced green onions.
Serve immediately with additional lime wedges if desired.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.8 g | 528% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 61.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 10128 mg | 440% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 23.2 g | ||
| Protein | 244.4 g | 489% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 3318 mg | 255% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3580 mg | 76% | |
*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.
