Fan-Favorite Skirt Steak Nachos
Big games call for food that keeps people gathered, plates full, and the grill working overtime. Fan-Favorite Skirt Steak Nachos set that tone from the first bite, turning a classic crowd staple into a grill-forward dish built for long afternoons, loud cheers, and shared moments around the patio. Instead of relying on the oven, this recipe brings bold flavor outdoors, where high heat, open air, and live fire do the heavy lifting. Every element plays a role, from the seared steak to the layered chips, creating a spread that feels right for kickoff and even better by the final whistle.
Skirt steak shines in this setup because it cooks quickly and holds seasoning well. A quick grill delivers charred edges while keeping the interior tender, giving the nachos a rich base that stands up to melted cheese and fresh toppings. Assembling everything on the grill adds depth you cannot fake indoors, letting heat build flavor while keeping prep efficient. That balance matters when guests hover nearby, and the game demands attention. Each bite is savory, satisfying, and easy to grab without slowing the pace.
Nachos also solve a common hosting challenge: feeding a group without juggling multiple dishes. One pan, one grill session, and plenty to pass around keep the focus where it belongs. Cleanup stays simple, portions stay flexible, and the grill remains the center of the action rather than an afterthought.
American Made Grills are built for moments like this. Handcrafted in the USA, these grills deliver steady heat, dependable performance, and room to cook for a crowd. From fast sears to layered dishes, they handle every move with consistency. When the stakes feel high and the menu needs to deliver, cooking with American-made craftsmanship makes the difference.
Serves 3-4
Fan-Favorite Skirt Steak Nachos Ingredients
- 2 aluminum pie pans or another shallow grill-friendly dish
- nachos, 3/4 large bag
- 1lb skirt steak (or more)
- 16 oz cheese- grated- I used a package of shredded “Mexican” cheeses
- 1 can of seasoned black beans
- 2 jalapenos
- cilantro
- tomatoes and onions, for the grill
- arugula
- salsa
- sour cream
- hot sauce
Fan-Favorite Skirt Steak Nachos Directions
- Drizzle skirt steak with olive oil and season with lots of salt and pepper. Grill the skirt steak over direct heat for no more than 8 minutes; you do not want to overcook it.
- At the same time, grill your jalapenos, tomatoes, and onion slices. Add the beans and cook in a grill-safe pot or pan on the grill.
- By this time, you may have taken the meat off the grill. Take it off, tent it with foil, and let it rest until everything else is ready.
- Use two aluminum pie pans or another grill-friendly shallow dish (in a pinch, you could use doubled-up aluminum foil) and spray it with non-stick spray. Add your chips and divide the cheese between the two plates. The more cheese, the better.
- Put the dish of nachos on the grill over indirect heat and cook until all the cheese has melted (about 8-10 minutes).
- Pull veggies, nachos, and beans off the grill. Chop the veggies and skirt steak and put them on the nachos. Next, smother them in the beans and add chopped cilantro.
- Add all your favorite toppings!
Taken from summersetgrills.com
