Description
This Skillet Steak Fajita Nachos recipe features juicy marinated flank steak cooked to perfection and combined with sautéed peppers and onions, layered over sturdy tortilla chips with melted Mexican blend cheese. Finished with fresh pico de gallo, cilantro, guacamole, and sour cream, it’s the ultimate crowd-pleasing appetizer or main dish perfect for game day or any casual gathering.
Ingredients
Scale
Marinade
- 1/3 cup olive oil
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounces) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon minced garlic
Main Ingredients
- 1 lb. flank steak
- Large bag of sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
Garnishes
- 1 cup pico de gallo
- Guacamole (to taste)
- Sour cream (to taste)
- Additional cilantro (to taste)
- Extra pico de gallo (optional)
Instructions
- Prepare the marinade: Combine olive oil, taco seasoning, lime juice, green chiles, cilantro, and minced garlic in a blender or food processor. Blend until smooth and well combined.
- Marinate the steak: Transfer the marinade to a large ziplock bag, add the flank steak, and reserve a small amount of marinade separately for the vegetables. Seal and refrigerate for a minimum of 24 hours to allow flavors to develop.
- Cook the steak: After marinating, remove the steak from the marinade and heat a skillet on high. Cook the steak for 4–6 minutes per side or until it reaches your desired doneness. Remove, let rest for a few minutes, then slice into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add the chopped green pepper, red pepper, and onions. Pour in the reserved marinade and cook over medium-high heat for 3–5 minutes until the onions are translucent and the peppers are tender. Remove and set aside.
- Assemble the nachos: Spread a layer of tortilla chips in the skillet. Sprinkle half of the Mexican blend cheese evenly over the chips, then layer on the sautéed vegetables followed by the steak pieces. Top with the remaining cheese, pico de gallo, and cilantro.
- Melt the cheese: Place the skillet under a broiler set to high for 4–6 minutes until the cheese is melted and bubbly. Alternatively, heat the skillet on the stovetop over medium heat until the cheese has fully melted.
- Serve and garnish: Serve the nachos directly from the skillet. Add guacamole, sour cream, extra cilantro, and additional pico de gallo as desired to enhance the flavors and presentation.
Notes
- Marinating the steak for at least 24 hours enhances flavor and tenderness.
- Use sturdy tortilla chips to prevent sogginess when layering with toppings.
- You can adjust the level of seasoning by altering the amount of taco seasoning in the marinade.
- For a spicier kick, add jalapeños to the vegetable sauté or as an extra topping.
- Broiling the assembled nachos ensures even melting and a slightly crispy top layer; however, stovetop melting works as a good alternative.
- Let steak rest after cooking to retain its juices and keep it tender.
