Loaded Skirt Steak Nachos

Loaded Skirt Steak Nachos

“That big game lawyers won’t let you mention” time is near and we’ve got your party covered with a killer recipe for loaded skirt steak nachos! This recipe is flexible enough to cook on your back yard grill, pellet smoker, or with a frying pan an your oven. You will feed plenty of hungry people with this mountain of loaded nacho bliss.


  • 1 large bag tortilla chips
  • 1 large skirt steak
  • 1 container sour cream
  • 1 container guacamole
  • 1 can refried beans
  • 3 jalapenos
  • 3 green onions
  • 2 plum tomatoes
  • 1/2 cup cilantro
  • 8 oz shredded Monterey jack
  • 8 oz shredded cheddar
  • 1 lime
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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First start by chopping the green onions and adding them to a bowl. Slice the jalapenos leaving the seeds in then add to the bowl. Next, dice the tomatoes and add to a different bowl. Pick the cilantro leaves and add to the bowl with tomatoes. Next season the skirt steak using salt, pepper, cumin, chili powder, garlic powder, chipotle powder and jalapeno powder. These seasonings are optional and you can use whatever seasonings you like. Cook the steak on a smoker at 200 or on a grill at low temp. Continue cooking until the steak reaches around 125 – 135 which should be very rare to rare. On the smoker this would be around 45 minutes. On a grill, cook the steak about 7 minutes per side keeping an eye on the temperature. The reason for cooking the steak until rare is because the meat will be cooked a second time once the nachos are assembled. If you decided to buy the optional can of refried beans, open the can and add the beans to a small pan. Warm the beans on the smoker or grill. Once the steak reaches temperature, pull it from the smoker (or grill) and allow it to rest about 4 minutes. Next, cut the steak into small bite sized chunks for the nachos. Remove the beans once they are easy to stir. Next, add a layer of tortilla chips to a foil cookie sheet. Cover the chips with the shredded cheese. Using a spoon, add refried beans to the chips. Add each of the chopped veggies to the chips. Next add the chopped steak to the chips and then cover everything with another layer of cheese. Squeeze some lime juice over the nachos for additional flavor. If you have ingredients remaining, build a second tray of nachos, or you can go big and add a second layer to your nacho tray. When you have finished building your nachos, place the tray back on the smoker (or grill). For the smoker cook at 250 or low on the grill. Cook for about 30 minutes or until the cheese is thoroughly melted and the steak is no longer rare. At this point, pull the tray then add the sour cream and guacamole toppings. Add a few fresh cilantro leaves and your nachos are ready!

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