Pioneer Woman Beef Fajita Nachos

Pioneer Woman beef fajita nachos are a loaded sheet pan appetizer with chipotle-marinated flank steak, melty cheese and charred peppers that comes together in 45 minutes, after an overnight marinade. This easy Super Bowl party appetizer fits game day, tailgate and Cinco de Mayo spreads, and it feeds a crowd of 12.

Marinate the flank steak for at least 24 hours, because that is when the chipotle, lime and garlic really soak into the meat. Skip it and the steak tastes plain against all that cheese and guacamole.

Ree grills the flank steak whole and chops it only after it rests, so the juices stay in the meat instead of ending up on the chips. Heating the meat for just one minute at the end keeps it tender and pink instead of tough.

Pioneer Woman Beef Fajita Nachos

0.0 from 0 votes

Course: AppetizerCuisine: American, Tex-MexDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

22

minutes

Calories

380

kcal

Sturdy chips get a layer of melted cheese, then smoky chopped steak and soft, blackened peppers and onions. A quick final bake just warms the toppings, so the chips stay crisp under the cool guacamole.

Ingredients

• Flank Steak
  

• 1 whole Flank Steak
  

• 1/3 c. Olive Oil
  

• 2 whole Limes, Juiced
  

• 4 whole Canned Chipotle Peppers, With A Little Sauce
  

• 4 cloves Garlic, Peeled
  

• 1 whole Handful Of Cilantro
  

• NACHOS
  

• 2 whole Yellow Onion
  

• 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
  

• Olive Oil, For Frying
  

• Sturdy Tortilla Chips
  

• 8 oz. weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
  

• Guacamole
  

• Salsa
  

• Sour Cream
  

Directions

• Make the marinade: Blend 1/3 cup olive oil, the juice of 2 limes, 4 canned chipotle peppers with a little sauce, 4 garlic cloves and a handful of cilantro until smooth. Pour it over 1 flank steak in a large plastic bag or baking dish.
• Marinate the steak: Seal the bag or cover the dish tightly, then turn the steak so every side is coated. Refrigerate for at least 24 hours, since that long soak is where the flavor comes from.
• Grill the steak: Preheat the oven to 350°F, then heat a grill, grill pan or skillet and drizzle on a little olive oil. Grill the steak over very high heat for about 4 minutes per side, turning it 45 degrees halfway through each side for grill marks.
• Rest the steak: Take the steak off the heat and set it aside to rest. That keeps the juices in the meat while you cook the vegetables.
• Cook the vegetables: Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Add 2 sliced yellow onions and 2 cored and sliced bell peppers, then cook for 3 to 5 minutes until somewhat soft with black bits.
• Chop the toppings: Slice half of the flank steak into strips against the grain, then chop the strips into bite-size pieces. Roughly chop the cooked onions and peppers too, so every chip gets a little of everything.
• Melt the cheese: Arrange the sturdy tortilla chips on a large ovenproof platter or cookie sheet and sprinkle 8 ounces of grated cheese all over the top. Bake for about 3 minutes, just long enough to melt the cheese without burning the chips.
• Add the toppings: Pull the platter out and sprinkle the peppers, onions and chopped steak over the melted cheese. Return it to the oven for no more than 1 minute, so the meat and peppers heat through without the steak cooking any further.
• Serve the nachos: Plop guacamole all over the top, then serve right away with salsa and sour cream on the side. Save the other half of the steak for a second batch of nachos or for real fajitas.

Tools for this recipe

• Nordic Ware half sheet pan, Vitamix E310 blender, Lodge 10.5-inch square cast iron grill pan, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use skirt steak instead of flank steak?

Skirt steak works well here, since it takes a marinade just as readily and cooks fast over high heat. Check it a minute or two early, because skirt is thinner and can overcook quickly.

How long do leftover beef fajita nachos keep?

Nachos are best eaten right away, because the chips turn soggy as they sit under the toppings. Store any leftover grilled steak and cooked peppers separately in the fridge, and use them within a few days on fresh chips.

Can I marinate the steak longer than 24 hours?

Yes, Ree's photos show the steak after about 36 hours, and it still turned out great. Past two days the lime juice can start to change the texture of the meat, so I wouldn't go much longer than that.

What can I use if I don't have a grill?

An indoor grill pan or a heavy skillet both work, as long as you heat them well before the steak goes on. You want very high heat so the outside browns while the inside stays juicy.

What's the biggest mistake with fajita nachos?

Leaving the loaded platter in the oven too long is the most common problem. Chips that go back in for more than a minute brown and the steak overcooks, so watch it and pull it out as soon as everything is warm.