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steak on a cutting board

The Best Steak Loaded Nachos

Difficulty: Easy
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

For the Skirt Steak:
  • 1 lb skirt steak
  • 1 tbsp olive oil
  • 1 tbsp Tony’s Lite Creole Seasoning
  • 1 tsp garlic powder
  • ½ tsp black pepper
For the Cheese Sauce:
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup evaporated milk
  • 2 cups sharp cheddar cheese freshly shredded
  • ½ tsp Tony’s Lite Creole Seasoning
For the Nachos:
  • 1 large bag tortilla chips
  • 2 Roma tomatoes diced
  • 1 small red onion finely diced
  • 1 fresh jalapeño diced (remove seeds for less heat)
  • ¼ cup chopped fresh cilantro
  • Lime wedges for garnish

Method
 

Prep and Grill the Steak:
  1. 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:
  1. 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:
  1. 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:
  1. 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!