Skirt Steak Nachos

In a large freezer bag, combine the skirt steak, 1/4 cup olive oil, soy sauce, red wine vinegar, balsamic vinegar, and minced garlic.

Seal the bag, mix well to coat the steak, and place in the refrigerator to marinate overnight.

When ready to cook, heat 1 tbsp of olive oil in a cast iron skillet over high heat.

Remove the marinated steak from the bag and cut it into 5 smaller pieces.

Once the pan is hot, carefully place the steak pieces in the skillet and sear for 3 minutes on the first side.

Flip the steak and sear for another 3 minutes on the other side.

Remove the steak from the skillet and place it on a wire rack to rest for 3 minutes.

After resting, cut the steak into bite-sized pieces.

While the steak rests, prepare the toppings: shred the lettuce, slice the green onions, and dice the tomato.

In a small saucepan, gently heat the salsa con queso until warm.

To assemble, spread the nacho cheese tortilla chips on a large plate.

Top the chips with shredded lettuce, diced tomatoes, sliced green onions, and diced pickled jalapenos.

Add the bite-sized pieces of skirt steak over the toppings.

Pour the warm salsa con queso over the steak and nachos.

Finish with two dollops of sour cream and serve immediately.