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Skirt Steak Nachos Taste Test

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

Prepare yourself for this tasty dish! These nachos are crispy, savory, and fresh. I don't usually add corn to my nachos but it provided a sweet note that paired well with the tanginess of the green chilis. The cilantro brought a light addition to the dish, while the steak was hearty and satisfying. Overall, these are some tasty at home nachos.

Skirt Steak Nachos
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Makes 12 Servings

Preparation Time: 25 minutes

Cook Time: 20 minutes


*1 skirt steak, flank steak or flap steak

*2 tablespoons lime juice

*Salt and pepper, to taste

*2 tablespoons lime juice

*1/2 cup Cilantro

*1 dollop sour cream

*15 ounces black beans

*16 ounces canned corn, washed

*4.5 ounces canned green chiles

*2 1/2 cups Monterey Jack cheese

*1 bag tortilla chips

*Salt and pepper, to taste


*Season the outside of your steak with lime juice, salt and pepper.

*Preheat grill to 400F for direct grilling.

*Place steaks on the grill and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees F (medium rare). (my steak was quite thick and took about 10 minutes to cook, so just keep monitoring it.)

*While steaks are cooking, layer the inside of an oven suitable platter with tortilla chips, then add black beans, corn, green chiles and cheese.

*Turn oven to broil on low and place platter in middle of oven until cheese is melted.

*Repeat these layers 2-3 times.

*Once the steaks are cooked, pull them off the grill and let them rest, 10 minutes.

*Slice up steak. Add steak, lime juice, cilantro, and sour cream to the top of your nachos.

Recipe and Taste Tester - Alina Gersib


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