There are nachos, and then there are Grilled Chipotle Steak Nachos. These nachos stand apart thanks to bold, balanced flavors and toppings layered so every chip delivers a satisfying bite. A chipotle‑lime marinade infuses the steak with smoky heat, while grilled corn, onions, and jalapeño add sweetness and char. Building the nachos in two even layers—half the chips, half the toppings, then repeat—ensures consistent flavor across the whole tray.
These nachos are ideal for summer grilling and for serving a crowd. They combine a straightforward marinade, quick grilled vegetables, and a simple assembly technique that keeps every bite balanced. If you’re entertaining, the nachos can be finished on the grill for a quick melt and warm, smoky finish.
Ingredients
For the Steak
- ¼ cup avocado oil
- 3 cloves garlic, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 teaspoons adobo paste (from canned chipotle peppers in adobo)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 lb skirt steak
For the Veggies
- 2 ears corn on the cob, husks removed
- 1 medium red onion, peeled and cut into ½” slices
- 1 large jalapeño, stem removed
- 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 large lime, halved crosswise
For Assembly
- 1 (15‑oz) can black beans, drained and rinsed
- 1 (15‑oz) bag tortilla chips
- 3 cups shredded Monterey Jack cheese
For Serving
- ½ cup chopped cilantro
- ½ cup Pico de Gallo, drained of excess liquid
- Guacamole or diced avocado
- Sour cream
- Pickled jalapeños (optional)
Step-by-Step Instructions
Step One: Marinate the Steak
Whisk together avocado oil, grated garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chili powder, cumin, paprika, and oregano. Place the marinade and steak in a sealed bag, massage it to coat evenly, and refrigerate for at least 2 hours or preferably overnight. Before grilling, remove the steak from the marinade, let excess drip away, and allow the meat to come to room temperature. Draining excess marinade helps prevent flare-ups on the grill.
Step Two: Grill the Steak
Preheat the grill to medium-high (about 450°F). Oil the grates with a little avocado oil and grill the steak until nicely seared, about 5–6 minutes per side. Aim for an internal temperature near 130°F for medium-rare. Transfer the steak to a cutting board and let it rest while you grill the vegetables.
Step Three: Grill the Veggies
Brush corn, onion, and jalapeño with avocado oil and season with chili powder and salt. Grill until charred and tender, roughly 8–12 minutes, turning the corn frequently and flipping the onion and jalapeño halfway through. In the last 4 minutes, grill the lime halves cut-side down to caramelize slightly. Remove veggies when done and let them cool enough to handle.
Step Four: Cut and Combine the Veggies
Cut the kernels from the corn and place them in a medium bowl with drained black beans. Dice the grilled onion and mince the jalapeño, then add both to the bowl. Squeeze the juice from one grilled lime half over the mixture and toss to combine.
Step Five: Dice the Steak
Slice the rested steak against the grain into thin strips about ¼” wide, then chop into bite-sized pieces roughly ¼”–½”. Cutting against the grain keeps the steak tender.
Step Six: Assemble the Nachos
On a large rimmed baking sheet, spread half the bag of chips in an even layer. Scatter half the veggie mixture, half the steak, and half the cheese. Repeat with the remaining chips, veggies, steak, and cheese so each chip gets a balanced amount of toppings.
Step Seven: Finish on the Grill
Place the sheet pan directly on the grill over medium heat and close the lid. Heat until everything is warmed and the cheese is melted, about 5–8 minutes. Watch carefully so chips on the bottom don’t burn; reduce heat if the grill runs hot.
Step Eight: Garnish and Serve
Remove the nachos from the grill, squeeze any remaining grilled lime juice over the top, and sprinkle with chopped cilantro. Serve immediately with Pico de Gallo, guacamole, sour cream, and pickled jalapeños if you like.
Recipe FAQ
Is that a lot of ingredients?
The list may seem long, but many items are pantry spices you probably already have. The fresh ingredients are straightforward: steak, corn, onion, jalapeño, chips, cheese, and a few toppings.
What is adobo paste?
Adobo paste is the sauce packed with canned chipotle peppers. It adds concentrated smoky, tangy flavor—just a small amount goes a long way.
Any grilling tips?
Control heat carefully. Start the steak and veggies on medium-high for char, and finish the nachos on medium to medium-low so the chips don’t burn while the cheese melts.
Nutrition & Details
Approximate nutrition per serving: 519 kcal, 16 g carbohydrates, 32 g protein, 38 g fat (saturated fat ~15 g). Nutrition is automatically estimated and should be used as an approximation.
Prep time: about 10 minutes. Cook time: about 30 minutes. Marinating time: at least 2 hours (or overnight). Yields 6 to 8 servings.
Additional Info
Author: Alex Snodgrass
These Grilled Chipotle Steak Nachos are a great choice for warm-weather entertaining—easy to scale, full of smoky, bright flavor, and perfect for sharing. Enjoy!
Food photography and styling by Eat Love Eats.