Ingredients

The following ingredients have 4 Servings
  • 1-2 lbs steak (flank steak, skirt steak, strip steak, etc)
  • Juice and zest of 1 lime
  • 1/4 cup olive oil (plus 1 TB for cooking the steak)
  • 1/4 cup chopped green onions (plus additional for topping)
  • 1 TB chili powder
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 large bag white tortilla chips
  • 1 cup of queso cheese sauce or shredded Monterrey jack cheese
  • 1/2 pint cherry tomatoes (halved)
  • 1/4 cup chopped purple onion
  • 1/4 cup or more sliced jalapenos (pickled or fresh)
  • Or your toppings of choice.

Instruction

  • In a medium sized bowl, combine 1/4 cup of olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Stir in the minced garlic and 1/4 up of the chopped green onions.
  • Cut the steak into serving sized pieces and place into the marinade. Coat all sides of the steak and press into the bottom of the bowl. Cover with foil or plastic wrap, and press the cover onto the top of the steak, sealing out all air.
  • Refrigerate for atleast 1 hour to overnight.
  • Preheat oven to 375 degrees.
  • Heat a large cast iron skillet over high heat with 1 TB of olive oil. When the oil shimmers and the skillet begins to smoke, place a few pieces of the steak into the pan.
  • Sear for 3 minutes, flip, and sear on the other side for 2-3 minutes. Continue this process working in small batches until all of the steak is cooked.
  • Transfer the cooked steak to a plate; cover with foil and let rest 15 minutes.
  • Slice the steak into small pieces.
  • On a large baking sheet, arrange the tortilla chips in a single layer. Top evenly with the steak pieces, cheese, tomatoes, onions, and jalapenos.
  • Place the baking sheet into the oven. Bake for 10-12 minutes until the chips are browned on the edges and all cheese is melted.
  • Remove from the oven and serve immediately.