Ingredients
Method
Prep and Grill the Steak:
- Rub skirt steak with olive oil and season with Tony’s Lite Creole Seasoning, garlic powder, and pepper. Preheat your grill to medium-high and grill the steak for 3–4 minutes per side until it reaches 130–135°F internal temp. Let rest 5–10 minutes, then slice thinly against the grain.
Make the Cheese Sauce:
- In a saucepan over medium heat, melt butter. Whisk in flour to make a roux and cook 1 minute. Slowly whisk in evaporated milk. Once smooth, stir in cheddar cheese in batches until melted. Season with Tony’s Lite to taste and keep warm.
Assemble the Nachos:
- Layer tortilla chips in a cast iron skillet or grill-safe tray. Drizzle with cheese sauce, top with sliced steak, diced tomatoes, onion, and jalapeño.
Grill and Finish:
- Grill the assembled nachos over indirect heat at 375°F for 5–7 minutes until everything is warmed through. Finish with chopped cilantro and lime wedges. Serve hot and enjoy!