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Crave worthy loaded nachos layered with perfectly marinated and grilled Carne Asada piled high with all the cheese and nacho chips you could possibly imagine, black beans, cilantro green sauce, fresh pico de gallo, pickled red onions and avocado.

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Party Foods
Cuisine: Mexican
Servings: 4
Author: the communal feast


  • 1 ½ lbs flank steak skirt steak (or you can even use a nice rib eye, freeze it for 5 mins, slice really thin layers horizontally for really thin flash grilled steak.)
  • 1 cup orange juice
  • ¼ cup olive oil
  • Juices from 2 limes
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp pepper
  • 4 cloves of garlic minced
  • ½ cup fresh cilantro chopped
  • Tortilla chips
  • 2 cups shredded cheese blend
  • ½ cup black beans
  • Toppings:
  • Pico de gallo
  • Pickled red onions
  • Pickled jalepenos
  • Guacamole
  • Cilantro Green Sauce:
  • 1 cup basil
  • 2 cup fresh cilantro
  • 1/3 cup evaporated milk
  • ¼ cup water
  • 1 tbsp balsamic vinegar
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper


  • 1. In a large mixing bowl, combine orange juice, olive oil, cilantro, salt, pepper, cumin, garlic, whisk until combined
  • 2. Combine the marinade with your steak and refrigerate for at least 2 hours, the longer the better
  • 3. Pre heat the grill to high heat
  • 4. Remove the steak from the marinade and grill about 6 to 8 minutes per side. (Best cooked medium rare, if you are using thinly sliced steak, grill on each side for 2 minutes, you can coat the steak with a bit of the marinade to help get the to sizzle and achieve those grill marks as your cooking)
  • 5. Remove the steak and let rest for 10 minutes. Once your steak has rested, slice really thin slices against the grain and then chop those slices into bite size pieces. You might have extra steak, store any leftovers
  • 6. To make the green sauce: add all the ingredients to a food processor, blend until you get a dark green thick sauce -about 2 minutes. Adjust taste by adding more seasoning or cilantro.
  • 7. If making sheet pan nachos all in one layer: Heat the oven to 375. Place tortilla chip onto baking sheet, next layer with cheese, black beans and steak. Bake until cheese has melted about 10 minutes. Top with cilantro green sauce, pico de gallo, pickled red onions, pickled jalepenos and guac. Serve immediately,
  • 8. If making layered nachos, trash can style piled high, you’ll want to use a cast iron skillet. First start with a base layer of tortilla chip, sprinkle some cheese, black beans and steak. Bake for 3 minutes until the cheese has just started to melt. Remove from oven and start your next layer, here we like to drizzle a bit of the green sauce to ensure each layer is
    packed with flavor then you’ll want to start another layer of chips, cheese, beans and steak. Bake for another 3 minutes until the cheese has just started to melt. Next make your last layer and pile the chips high with cheese, beans and steak. Bake for 5-8 minutes until the cheese has completely melted and started to bubble, some of the chips will start to crisp. Remove from the oven and top with pico de gallo, cilantro green sauce, pickled red onions, guac, pickled jalepenos and fresh cilantro.
  • Cheers!