Skirt Steak Nachos

Name: Skirt Steak Nachos with Soy-Vinegar Marinade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lbs skirt steak; 1/4 cup olive oil, for marinade; 1/4 cup soy sauce; 2 tbsp red wine vinegar; 2 tbsp balsamic vinegar; 1 tbsp minced garlic; 1 tbsp olive oil, for cooking; 1 bag (9.25 oz) nacho cheese flavored tortilla chips; 1/2 head iceberg lettuce, shredded; 1 tomato, diced; 3 green onions, sliced; 2 tbsp pickled jalapenos, diced; 1 jar (15 oz) salsa con queso; 1/4 cup sour cream

Skirt steak nachos combine a savory overnight soy-vinegar marinade with seared steak served over nacho cheese chips and fresh toppings. The overnight marinade tenderizes the lean cut while building deep umami flavor.

🌍Tex-Mex 🏷️Nachos 🏷️Skirt steak 🏷️Steak nachos 🏷️Loaded nachos Game-day

🏷️

🏷️Appetizer

-0:00

natural.beauty54onTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by natural.beauty54

-0:00

natural.beauty54onTikTok

Ingredients

1.5 lbs skirt steak
1/4 cup olive oil, for marinade
1/4 cup soy sauce
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tbsp olive oil, for cooking
1 bag (9.25 oz) nacho cheese flavored tortilla chips
1/2 head iceberg lettuce, shredded
1 tomato, diced
3 green onions, sliced
2 tbsp pickled jalapenos, diced
1 jar (15 oz) salsa con queso
1/4 cup sour cream

14 Ingredients

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Instructions

1
In a large freezer bag, combine the skirt steak, 1/4 cup olive oil, soy sauce, red wine vinegar, balsamic vinegar, and minced garlic.
2
Seal the bag, mix well to coat the steak, and place in the refrigerator to marinate overnight.
3
When ready to cook, heat 1 tbsp of olive oil in a cast iron skillet over high heat.
4
Remove the marinated steak from the bag and cut it into 5 smaller pieces.
5
Once the pan is hot, carefully place the steak pieces in the skillet and sear for 3 minutes on the first side.
6
Flip the steak and sear for another 3 minutes on the other side.
7
Remove the steak from the skillet and place it on a wire rack to rest for 3 minutes.
8
After resting, cut the steak into bite-sized pieces.
9
While the steak rests, prepare the toppings: shred the lettuce, slice the green onions, and dice the tomato.
10
In a small saucepan, gently heat the salsa con queso until warm.
11
To assemble, spread the nacho cheese tortilla chips on a large plate.
12
Top the chips with shredded lettuce, diced tomatoes, sliced green onions, and diced pickled jalapenos.
13
Add the bite-sized pieces of skirt steak over the toppings.
14
Pour the warm salsa con queso over the steak and nachos.
15
Finish with two dollops of sour cream and serve immediately.

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Tips & Notes

Pro tips

Slice the seared steak against the grain into thin strips to maximize tenderness and texture in each bite.
Let the marinated steak rest at room temperature for 15–20 minutes before searing to ensure even, quick cooking and a proper crust.
Sear skirt steak in a very hot cast-iron or heavy-bottomed pan for 2–3 minutes per side; the quick, high-heat method prevents overcooking this lean cut.
Assemble nachos just before serving and add sour cream and fresh lettuce/tomato at the last moment to prevent sogginess.

Substitutions

Red wine vinegar → white wine vinegar or apple cider vinegar (same ratio, milder flavor)
Nacho cheese chips → regular tortilla chips with warm queso dip drizzled on top (same texture, more control over cheese amount)
Iceberg lettuce → romaine or mixed greens (crunchier, more nutrients)
Sour cream → Mexican crema or plain Greek yogurt (tangier or protein-boosted alternative)

Storage & make-ahead

Store marinated steak (uncooked) in an airtight container in the refrigerator for up to 2 days; cooked sliced steak keeps 3–4 days refrigerated. Assemble nachos fresh; leftover components can be stored separately and reheated gently.