Carne Asada Nachos

This skirt steak is going to be made best in a cast iron skillet or a grill. I prefer to pan sear as it cooks in its own juice and I prefer the taste. This carne asada is so tender and full of flavor. It is so important to let the steak marinate in this delicious juice.

I used Chef Merito steak seasoning and Chef Merito Lime juice for the marinade and it was phenomenal. They have the highest quality natural seasonings and spices that go well with almost everything. I used their steak seasoning, lime juice, and black pepper.

Add the olive oil, soy sauce, apple cider vinegar, jalapeno, garlic, red onion, lime juice, orange juice, steak seasoning, salt and pepper in a mixing bowl and stir well. Add the skirt steak into the marinade. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.

Preheat the oven to 400°F.

Before searing the steak, dry it with paper towel – keep the marinade. Heat a large cast iron over high heat for 3 minutes. Once hot, add a bit of pan or olive oil. Add the steak and press down firmly on the surface. Sear for 2 minutes. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two batches if needed.

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

Slice them into ½ inch slices.

Place the tortilla chips in a single layer onto a baking sheet with non-stick cooking spray. Top with steak, jalapeño, cheese and pico de gallo.

Bake in the oven for 10-12 minutes until the cheese has melted.

Garnish with avocado, sour cream, scallions and cilantro.

Note: If you grill the carne asada, turn to high heat and grill for 2 minutes. Flip and cook until internal temperature is 130°F, about 3 -5 minutes longer.

• TACO BAKE
• PICADILLO
• MEXICAN SOPES WITH CARNE ASADA