Yep! Southwestern Flank Steak Nachos

by Molly Cashman
Yep! Shake Southwestern Flank Steak Nachos
Our friend Elizabeth Jordan-Flight with Jam Jar Kitchen knocked it out of the park with these gorgeous and delicious Flank Steak Nachos featuring our Yep! Shake Southwestern Seasoning. With a delicious and easy marinade, these nachos are so fresh with tons of great Southwestern flavor!

Serves: 4


For the Flank Steak

To Assemble the Nachos

  • 1 bag tortilla chips
  • 2 cups freshly shredded cheese (I recommend a mix of Monterey Jack and Cheddar)
  • 2-3 tbsp Fresh cilantro, chopped
  • sour cream (optional)
  • Pico de gallo (optional)
  • guacamole (optional)
  • sliced jalapenos (optional)


    • Remove flank steak from packaging and gently tenderize with a meat mallet until it is a consistent thickness throughout. Place inside a large sealable plastic bag.
    • In a small mixing bowl, whisk together lime juice, olive oil, Yep! Shake Southwestern Seasoning, red wine vinegar, garlic and honey until well combined. Pour the mixture into the plastic bag over the flank steak. Use your hands to make sure the marinade is completely covering the flank steak. Then seal the bag air tight and place in the fridge for at least 4 hours up to overnight.
    • Remove the steak from the fridge about 30-40 minutes prior to grilling to allow it to come to room temperature. While the meat is coming to room temperature, prepare your other ingredients.
    • Grate 1-2 cups cheese and arrange your tortilla chips in an even layer on a large baking sheet. Sprinkle the cheese as evenly as possible over the chips.
    • Preheat your grill to medium/medium-high for 5-10 minutes before grilling. Transfer the flank steak to the hot grill. [You should immediately hear a sizzle. If not, the grill is not hot enough.]
    • For medium rare, grill on high to medium-high with the lid closed for 3.5 to 4 minutes. Then flip the steak and grill for an additional 3.5 to 4 minutes with the lid closed. Once the steak is done cooking immediately remove from the grill to a foil lined baking tin. Loosely cover with foil and allow the steak to rest for at least 5 minutes before slicing.
    • While the steak is resting set your oven to broil and place the baking sheet with the chips and cheese in for around 3 minutes until the cheese is melted and bubbly. Be sure to keep a close eye on the oven to make sure the cheese doesn't burn.
    • Once the steak has rested for 5 minutes, use a sharp knife to cut it into thin strips. [Be sure to cut against the grain so that you break up the long fibers. This results in a much more tender bite.] Cut strips into 1-2 inch chunks and then scatter on top of the chips and melted cheese.
    • If desired, serve with fresh cilantro, sliced jalapenos, sour cream, guacamole, pico de gallo or salsa.
    • Eat immediately and enjoy!