Skirt steak nachos combine hand-fried crispy tortilla chips with seasoned seared skirt steak, melted Mexican cheese blend, guacamole, and sour cream for a restaurant-quality appetizer. The standout is the homemade chip base, which delivers superior crunch and absorbs toppings better than store-bought.
Delivery in as fast as one hour.*
Prices vary by store
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Cut the corn tortillas into triangles.
Heat oil in a deep pot and fry the tortilla triangles in batches until golden brown and crispy.
Remove the chips from the oil with a slotted spoon and place them in a large, oven-safe pan. Squeeze lime juice over the hot chips and season with salt and Tajin.
Top the chips generously with shredded cheese.
Place the pan in the oven or under a broiler until the cheese is fully melted.
While the nachos are in the oven, season the skirt steak on both sides with salt and pepper.
Heat olive oil in a grill pan over high heat. Sear the steak for about 2 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5-10 minutes. For extra flavor, top with chipotle lime compound butter while it rests.
After resting, slice the steak thinly against the grain.
Remove the cheesy nachos from the oven. Top with sliced jalapeños, diced tomatoes, guacamole, and sour cream.
Arrange the sliced skirt steak over the nachos and serve immediately.
Store leftover fried chips in an airtight container at room temperature up to 4 hours; reheat in a 300°F oven for 5 minutes before topping. Assemble nachos only just before eating to prevent sogginess.
heavy-bottomed pot or deep skillet for frying · instant-read thermometer (for oil temperature and steak doneness) · cast-iron skillet (recommended for even sear on steak)
Yes, but homemade chips stay crispier longer and won't get soggy as quickly under the warm toppings. If using store-bought, add toppings just before serving.
Heat a skillet to high, sear the steak 3-4 minutes per side for medium-rare, then rest 5 minutes before slicing against the grain. This keeps it tender and juicy.
Yes. Fry and drain chips up to 4 hours ahead; store in an airtight container. Reheat in a 300°F oven for 5 minutes to restore crispness before topping.
Assemble just before serving, or layer cheese directly on warm chips first to create a moisture barrier before adding juicy toppings like guacamole and sour cream.
Flank steak, carne asada, or carnitas work well. Adjust cooking time based on cut thickness, but always slice against the grain for tenderness.
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