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250ml Jalapeno Pepper Infused Olive Oil – fresh jalapeno spice
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Snack
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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