Sheet Pan Steak Nachos

Name: Sheet Pan Steak Nachos
Yield: 4
Ingredients: 1 pound Bison Flank Steak; 3/4 cup olive oil; 1 Tbsp. minced garlic; 1 Tbsp. cumin; 2 tsp. Salt; 2 tsp. Black pepper; 1 Tbsp. chili powder; ¼ cup lime juice; 1 cup chopped cilantro; ¼ cup chopped onion; 1 13 oz. bag tortilla chips; 1 can of black beans; 2 cups shredded cheddar cheese; 2 cups crumbled queso fresco cheese – divided; 1 jalapeño – sliced; 2 Roma tomatoes – diced; 1 lime; Guacamole; Sour cream

Stop whatever you are doing right now and grab your sheet pan. These Sheet Pan Steak Nachos are everything right now – and just in time for the Big Game we can’t name!

Tender flank steak marinated in a flavorful lime chile marinade and then topped with all our favorite things – cheese, more cheeses, guacamole, sour cream, and the list goes on. As with all things, these are easily customized to suit your needs. Don't have flank steak? Use your preferred steak or whatever you have on hand — there's no wrong choice here! And if you’re looking for a great grain-free chip to use as a base, we love (like, LOVE), Siete Chips. (No, we aren’t getting paid to say that, we just have a serious addiction to everything they make.)

These super-easy nachos are amazing as an appetizer during the game or as a main meal during the week. Throw an egg on top and they would also probably be also amazing for breakfast!

Recipe below and if you make it, let us know by tagging @thehonestbison in your pics!

Recipe & Photography by Primal Pioneer.

Sheet Pan Steak Nachos

Primal Pioneer

Servings

Ingredients

1 pound Bison Flank Steak
3/4 cup olive oil
1 Tbsp. minced garlic
1 Tbsp. cumin
2 tsp. Salt
2 tsp. Black pepper
1 Tbsp. chili powder
¼ cup lime juice
1 cup chopped cilantro
¼ cup chopped onion
1 13 oz. bag tortilla chips
1 can of black beans
2 cups shredded cheddar cheese
2 cups crumbled queso fresco cheese – divided
1 jalapeño – sliced
2 Roma tomatoes – diced
1 lime
Guacamole
Sour cream

Directions

Add the olive oil, minced garlic, cumin, salt, pepper, chili powder, lime juice, cilantro, and onion to a large bowl and stir to combine. Add in the flank steak and fully cover it with the marinade. Immerse the meat as much as you can into the marinade, then cover the bowl and refrigerate for 2 hours or overnight.
Once ready to make the nachos, remove the flank steak from the marinade. Heat a cast-iron skillet over medium-high heat and add the flank steak to the hot skillet, searing both sides for about 1-2 minutes on each side. Remove the steak from the skillet and transfer to a cutting board to rest for a few minutes.
Slice the steak into thin strips.
Preheat oven to broil.
Cover the bottom of a sheet pan with the tortilla chips. Rinse the black beans and spread over the tortilla chips. Add the steak strips, evenly placing them across the chips and beans. Top with the shredded cheddar and 1 cup crumbled queso fresco cheese.
Place under the broiler for 3-5 minutes, watching closely, just until the cheese has fully melted.
Remove from oven and top with the remaining ingredients.
Serve immediately and enjoy!