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  • Grilled Flank Steak Nachos Recipe

    By Chef Tony Matassa,, LLC.

    Grilled Flank Steak Nachos

    These grilled nachos are perfect for the big game! Complete with steak, grilled vegetables, and a melted cheese blend and all cooked on a Lion gas grill!

    PREP 30 mins COOK 15 mins READY IN 45 mins


    • Tortilla chips
    • Flank steak marinade:
    • 1 1/2 lbs. flank steak
    • 1/4 bunch fresh cilantro
    • 4 jalapeno peppers, rough chopped
    • 3 garlic cloves, chopped
    • Lime zest (1 lime)
    • 2 tsp coarse salt
    • Juice of a few limes (2 or 3)
    • Juice of 1 lemon
    • 1/4 tsp crushed red pepper flakes
    • 1 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp Mexican oregano
    • 1/2 tsp chipotle powder
    • 1 tsp fresh cracked black pepper
    • 1/3 cup tequila
    • 3/4 cup extra virgin olive oil

    • Veggies:
    • 1/2 cup cherry tomatoes
    • 1 red bell pepper, sliced
    • 5 whole jalapeno peppers
    • 1 red onion, thick sliced
    • 4 avocados, halved & seeded

    • Cheese Blend:
    • 6 oz. sharp cheddar
    • 8 oz. smoked Gouda
    • 6 oz. Monterey Jack
    • 4 oz. Parmesan


    1. Add the cilantro, jalepeno peppers, garlic, lime zest & coarse salt to a mortar. Squeeze in the juice of 1 lime and grind the mixture together in the mortar.
    2. Pour the marinade into a large, resealable bag or container. Squeeze in the juice of another lime & lemon. Then add red pepper flakes, coriander, cumin, chipotle powder, black pepper & tequila.
    3. Whisk the marinade together while drizzling in the the extra virgin olive oil.
    4. Add the flank steak to the marinade, and toss to coat. Place in the refrigerator and allow to marinade overnight or at least 4 hours.
    5. When you're ready to prepare the nachos, preheat your grill to medium-high heat.
    6. Add the cherry tomatoes, red bell pepper & jalapenos to a grill basket or wok. Sprinkle with coarse salt and drizzle with olive oil.
    7. Season the red onion and avocados with salt & olive oil. Make sure to leave the avocados in their skin.
    8. Then blend the cheeses together. Add sharp cheddar, smoked Gouda, Monterey Jack & Parmesan to a bowl and blend together evenly. Set aside.
    9. Place your grill basket on the grill, followed by the red onions, avocados & flank steak.
    10. Grill the veggies until they have a nice sear & slight char.
    11. The tomatoes, onions, bell peppers & avocados should be done first. Remove the jalapenos from the basket and place them on the grill near your flank steak. Grill for a few more minutes.
    12. Squeeze some fresh lime juice over the veggies once removed from the grill.
    13. Once the flank steak is done to your liking, remove it from the grill. For medium-rare it should take about 4-5 minutes.
    14. Allow the steak to rest for 5-8 minutes and then slice very thinly across the grain.
    15. Roughly chop all the grilled ingredients. Now it's time to build the nachos.
    16. Top the tortilla chips with the cheese blend and flank steak. Then, combine the rest of the ingredients and place them across the nachos.
    17. Continue alternating the chips, cheese, steak and grilled veggies.
    18. Set the grill up for indirect cooking. Place the nachos in the center. Close the lid and heat until the cheese is melted and bubbly.
    19. Top with some fresh lime juice, serve and enjoy!

    Suggested Pairing

    Wine: Cabernet Sauvignon, Pinot Noir
    Beer: Vienna Lager, American Pale Ale

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