Super easy, delicious, and addicting nacho recipe you can make in a sheetpan. Just add your favorite ingredients, and have a blast eating something so simple, yet so yummy.
- 1 pound flank steak, at least 1.5-2 inches thick (or cut of choice)
- Tortilla chips, enough to cover your sheetpan
- 12 ounces monterey jack cheese, shredded by hand (SEE NOTE)
- Jalapeños, thinly sliced
- Tomatoes, seeded and diced (you can use your favorite salsa instead)
- Red onions, thinly sliced
- Avocado, diced into chunks (or prepared guacamole)
- Cilantro, finely chopped
- Lime wedges
- Sour Cream
- Black beans (SEE NOTE)
- Hot sauce (I recommend Tapatio)
- Vegetable oil
- Flaky kosher salt and black pepper
Sous Vide Flank Steak
- Using your immersion circulator, heat your water bath to your desired temperature. I chose 129 F for medium-rare, but I wouldn’t go higher than 140 F (medium). Place the steak inside of a sous vide bag, and cook the meat for about 45 minutes. If frozen, cook 90 minutes.
- When the meat is done, remove it from the bag and let it cool for about 20 minutes. Pat it dry with paper towels, because any moisture left on the surface will impede browning when you sear it. Drizzle one side with a little vegetable oil and season liberally with kosher salt and black pepper.
- Place a large cast iron skillet over high heat, and add two tablespoons of vegetable oil. When the oil is smoking, sear the seasoned side of the steak for about 3 to 4 minutes. Season the side of the steak facing toward you. Both sides should take about 3-4 minutes for a good brown crust. If your steak is thinner than 1-inch, adjust searing times so you don’t overcook the steak.
If you don’t have a sous vide machine, simply season your steak as normal, and sear for 3-5 minutes per side.
Transfer the meat to a cutting board or plate, tent loosely with foil, and let it rest at least 15 minutes before slicing.
- Preheat oven to 400 F.
- Prep all of your toppings so they’re ready to go. If you’d like to thin out your sour cream so that it’s able to be drizzled, just add some lime juice to it and mix it well until you’ve reached your desired consistency. Otherwise, just add small dollops of it all over the finished nachos.
- Layer tortilla chips in a large sheet pan, it’s okay if a few overlap. Sprinkle cheese all over the chips. Place sliced jalapeños over the chips, making sure each chip gets at least one. Place the chips in your preheated oven for about 8 to 12 minutes, or until the cheese is melted and bubbly, and the chips are toasting around the edges. Be careful not to burn them. By now, your meat should be rested and you can now slice it.
- When the chips are ready, remove them from the oven and quickly build your nachos. Layer the chopped up steak, thinly sliced onion, tomato chunks, avocado, beans (if using), sour cream, cilantro, and hot sauce. Place wedges of juicy lime in convenient areas of the nachos, and dig in. Things will get messy, but who cares? This stuff is delicious. Enjoy.
You can use any cheese, or mix of cheeses you prefer. Just make sure you shred it by hand. Pre-shredded cheese is garbage and melts horribly. Don’t play yourself.
I didn’t use beans for this particular recipe, but I have in the past and it bangs. Just grab a 15oz can of black beans, drain and rinse them off, and add them to the nachos as a topping.
You can add shredded lettuce at your own discretion. Last I heard, it wasn’t safe to eat. Totally up to you.
- Category: Appetizers
- Method: Sous Vide
- Cuisine: Tex-Mex
Keywords: sous vide steak, nachos, sheet pan nachos, loaded nachos