Carne Asada Nachos

steakmag March 24, 2015 Comments Off on Carne Asada Nachos
Carne Asada Nachos


  • 1 1/2 lbs. flank steak

Carne Asada Marinade:

  • 3 tablespoons white vinegar
  • 1/4 cup light soy sauce
  • garlic cloves, minced
  • 1 1/2 limes, juiced (OR 1 Mexican orange, juiced)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano


  • fresh tortilla chips
  • shredded oaxaca
  • Mexican rice
  • sliced jalapenos
  • fresh corn kernels
  • thinly sliced radishes
  • chopped onions
  • cilantro leaves
  • crema
  • crumbled queso fresco


1. Lightly season flank steak with salt and pepper and place in a large re-sealable bag.
2. Place all marinade ingredients into a large bowl and whisk together.
3. Pour marinade over flank steak and seal bag. Shake up the mixture so the steak is well coated. Place the steak on a plate, in the refrigerator. Allow steak to marinate for 8 to 10 hours and up to 24 hours.
4. Once marinated, remove steak from bag and pat dry on both sides.
5. Preheat a grill or grill pan over medium-high heat.
6. Lightly oil the surface and sear steak on each side for 3 to 4 minutes. Cover and reduce heat to medium. Cook steak for an additional 3 to 4 minutes for medium-rare (add an additional 2 minutes for medium doneness). Remove steak from heat and onto a cutting board, loosely covered with foil.
7. Allow steak to rest for 8 to 10 minutes before chopping into bite sized pieces. Set aside.
8. For nachos: Preheat oven to 375˚F. Place a heaping pile of tortilla chips onto a baking sheet and spread until you have one even layer. Top nachos with shredded cheese, Mexican rice and jalapenos. Place baking sheet into the oven and bake for 4 to 6 minutes or until cheese has melted, but hasn’t begun to bubble. Remove from oven and top evenly with remaining ingredients. Serve.

Comments are closed.