Steak Nachos Loaded with Jalapeño Blend Olive Oil Flavor

Crispy chips, savory steak, melted cheese, and bright toppings make these nachos an easy crowd-pleaser, and the Jalapeno Pepper Infused Olive Oil adds a zesty pepper punch that wakes up every layer. It is the kind of game day snack or casual dinner spread that disappears fast, especially when you set it out hot and let everyone dig in.

Garden Infuzions

Steak Nachos Loaded with Jalapeño Blend Olive Oil Flavor

Crispy tortilla chips are piled high with seasoned steak, melty cheese, pico de gallo, and creamy toppings, then finished with Jalapeño Pepper Infused Olive Oil for a bold, lively kick.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Appetizer, Dinner, Snack

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons Jalapeño Pepper Infused Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice
• 12 ounces sturdy tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup pico de gallo
• 1/2 cup pickled jalapeño slices
• 1 avocado diced
• 1/3 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 Large skillet For searing the steak
• 1 Sheet Pan Large enough to hold the nachos in one layer
• 1 sheet Parchment paper Optional for easier cleanup
• 1 Cutting board For resting and slicing the steak
• 1 Chef’s knife For slicing the steak and toppings
• 1 Tongs For turning the steak
• 1 set Measuring spoons For seasoning and oil

Method

 

Instructions

1. 1. Pat the steak dry and season it with salt, black pepper, chili powder, cumin, and lime juice.
2. 2. Heat 1 tablespoon of the Jalapeño Pepper Infused Olive Oil in a large skillet over medium-high heat.
3. 3. Sear the steak for 3 to 5 minutes per side, depending on thickness, until browned outside and cooked to your preferred doneness.
4. 4. Transfer the steak to a cutting board and let it rest for 5 minutes, then slice it thinly against the grain.
5. 5. Heat the oven to 425°F and line a large sheet pan with parchment if desired.
6. 6. Spread the tortilla chips across the pan in an even layer.
7. 7. Scatter the Monterey Jack and cheddar over the chips, then add the sliced steak and half of the jalapeños.
8. 8. Bake for 5 to 7 minutes, just until the cheese melts and the edges begin to turn golden.
9. 9. Remove the nachos from the oven and top with pico de gallo, diced avocado, sour cream, cilantro, and the remaining jalapeños.
10. 10. Drizzle with the remaining Jalapeño Pepper Infused Olive Oil and serve right away with lime wedges.

Notes

For the crispiest result, keep the chip layer light and add moist toppings after baking. If you want a more loaded tray, make two smaller pans instead of one overloaded sheet pan.

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Recipe Tips

Warm the steak just until it is juicy and hot, then layer it over the chips so the nachos stay crisp. Add the Jalapeño Pepper Infused Olive Oil right before serving for the brightest flavor.

If you want extra structure, build the nachos in two thin layers instead of one heavy pile.

Serving Suggestions

Serve these nachos straight from the sheet pan with salsa, sour cream, guacamole, and lime wedges on the side.

They work well for game day spreads, party snacks, or an easy family dinner with a big salad.

Storage

Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently and assemble fresh chips for the best texture.

Variations

Swap flank steak for skirt steak or sirloin if that is what you have on hand.

Use black beans, pickled jalapeños, or roasted peppers to change up the topping mix.

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