Grilled Chipotle Steak Nachos

5 from 1 vote

Gluten-Free

Prep Time10

Cook Time30

Marinating Time2

Total Time2 40

Servings: to 8

In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
Preheat the grill to medium high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.

Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill.
Turn the grill down to medium. While it cools slightly, assemble the nachos.

Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
Slice the steak against the grain into thin, 1/4"-wide pieces then dice into bite-sized pieces; about 1/4" to 1/2".
Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.

Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños if desired.