Description
This Skillet Steak Fajita Nachos recipe combines tender marinated flank steak, sautéed peppers and onions, and a blend of melted Mexican cheeses over sturdy tortilla chips. Finished with fresh pico de gallo, guacamole, and sour cream, these nachos are a flavorful and satisfying dish perfect for sharing.
Ingredients
Scale
Marinade and Steak
- 1 lb. Flank Steak
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounce) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon minced garlic
- 1/3 cup olive oil
Vegetables and Toppings
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
- Large bag sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 cup pico de gallo
- Guacamole (for garnish)
- Sour cream (for garnish)
- Additional cilantro (for garnish)
Instructions
- Prepare the Marinade and Marinate Steak: Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and minced garlic in a blender or food processor. Blend until smooth and well combined. Pour the marinade into a large ziplock bag with the flank steak, reserving some marinade for the vegetables. Seal the bag and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.
- Cook the Steak: After marinating, heat a skillet on high. Cook the flank steak for 4-6 minutes per side or until it reaches your preferred level of doneness. Remove steak from skillet and cut into bite-sized pieces. Set aside.
- Sauté Vegetables: Using the same skillet, add chopped green pepper, red pepper, and onions. Pour in the reserved marinade. Sauté over medium-high heat for 3-5 minutes, or until the onions are translucent and the peppers are tender. Transfer the vegetable mixture to a plate and set aside.
- Assemble Nachos: In the same skillet, spread a layer of sturdy tortilla chips. Sprinkle half of the Mexican blend cheese evenly over the chips. Layer the sautéed vegetables on top, followed by the cooked steak pieces. Finish with the remaining cheese and top with pico de gallo and fresh cilantro.
- Melt the Cheese: You can either broil the assembled nachos in an oven set to high for 4-6 minutes until the cheese is bubbly and melted or cook on the stovetop over low heat until the cheese melts thoroughly.
- Serve: Garnish the hot nachos with sour cream, guacamole, and additional cilantro as desired. Serve immediately and enjoy!
Notes
- Marinating the steak for at least 24 hours enhances flavor and tenderness.
- If short on time, marinate for a minimum of 4 hours, though 24 hours is best.
- Use sturdy, thick tortilla chips to prevent sogginess under toppings.
- For a spicier kick, add jalapeños or hot sauce along with pico de gallo.
- Leftover steak can be stored separately and reheated for other meals.
