Sheet Pan Venison Flank Steak Nachos

Serves: 4-6
Prep time: 20 Minutes (+ 2 Hours Marinate)
Cook time: 5 minutes
Method: Broil

Stop whatever you are doing right now and go get your sheet pan. These Sheet Pan Venison Flank Steak Nachos are everything 2021 needs right now – and just in time for the Big Game we can’t name!

Tender venison 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. And if you’re lookng 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.


Recipe: Sheet Pan Venison Flank Steak Nachos

Ingredients:

  • 1 pound Venison 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:

  1. 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.
  2. 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.
  3. Slice the steak into thin strips.
  4. Preheat oven to broil.
  5. 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.
  6. Place under the broiler for 3-5 minutes, watching closely, just until the cheese has fully melted.
  7. Remove from oven and top with the remaining ingredients.
  8. Serve immediately and enjoy!

Options and Alternatives:

  • Mix and match your toppings to what you prefer.
  • For a creamier nacho, use a Mexican dipping cheese sauce in place of the cheddar and queso fresco.

Recipe Notes & Alternatives:

  • Mix, match and add toppings to your preferences.
  • For a creamier nacho, use a Mexican dipping cheese sauce in place of the cheddar and queso fresco.

About Primal Pioneer: Primal Pioneer is about reconnecting with their primal roots and respecting our lands, resources, and natural inhabitants. They support humane conservation and preservation of wildlife. Their goal is to help elevate wild game meats with new and exciting recipes that are both easy to prepare and delicious.

Looking for more game-time eats? Check out these recipes: