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Flavorful Carne Asada Nacho Bar

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A delicious and easy-to-make carne asada nacho bar perfect for gatherings, featuring smoky grilled steak, fresh salsas, creamy guacamole, and melty cheese.

Ingredients

Scale
  • 1.5 pounds flank or skirt steak (well-marbled)
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 large bag sturdy corn tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup black beans, rinsed and drained
  • 1 cup fresh pico de gallo (diced tomatoes, onion, jalapeño, cilantro, lime juice)
  • 1 cup guacamole
  • 1/2 cup pickled jalapeños
  • Sour cream or Mexican crema for drizzling
  • Fresh lime wedges for squeezing

Instructions

  1. Prepare the marinade by whisking together minced garlic, lime juice, orange juice, olive oil, chipotle chili powder, cumin, smoked paprika, salt, and black pepper in a medium bowl.
  2. Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is evenly coated. Seal or cover and refrigerate for at least 45 minutes, up to 2 hours.
  3. Preheat grill or grill pan to medium-high heat (about 400°F). If using a grill pan, drizzle a little oil and rub over the surface to prevent sticking.
  4. Remove steak from marinade, letting excess drip off. Grill steak for 4-5 minutes per side for medium-rare, adjusting time for thickness.
  5. Remove steak from grill and tent loosely with foil. Let rest for 10 minutes to retain juices.
  6. Slice the steak thinly against the grain for tenderness.
  7. Arrange cheeses, black beans, pico de gallo, guacamole, pickled jalapeños, sour cream, and lime wedges in separate bowls or platters.
  8. Lay out tortilla chips on serving trays or plates. Pile on sliced carne asada, sprinkle with cheeses and beans.
  9. Allow guests to top their nachos with pico de gallo, guacamole, jalapeños, sour cream, and a squeeze of lime as desired.
  10. Optional: Warm assembled nachos briefly under a broiler or in a hot oven (375°F for 5 minutes) to melt cheese without sogginess.

Notes

Keep chips separate until serving to avoid sogginess. Rest steak after grilling to retain juices. Slice against the grain for tenderness. Use a meat thermometer to check doneness (130°F for medium-rare). For dairy-free, substitute vegan cheese and sour cream alternatives.

Nutrition

Keywords: carne asada, nachos, Mexican, grilled steak, party food, easy recipe, crowd-pleaser

Find it online: https://tastypierecipes.com/flavorful-carne-asada-nacho-bar-recipe-easy-step-by-step-guide/