Grilled Steak Nachos With Chile Lime Crema

August  9, 2022
1 Ratings
Photo by Julia Gartland. Prop Stylist: Alya Hameedi. Food Stylist: Lauren Lapenna.
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 6 to 8
Author Notes

These nachos, prepared entirely on the grill, have made me fall even deeper in love with one of the greatest comfort foods of all time. It starts with the steak, which gets marinated in Sir Kensington’s zesty Chili Lime Crema Everything Sauce for extra-tenderness, a trio of flavors (chili, cumin, and lime), and a gorgeous char. Grilled corn, jalapeños, and onions add smoky notes, while a generous topping of Oaxaca cheese that’s melted on the grill brings that quintessential gooey layer. The garnishes (fresh red onion, avocado, and cilantro) are a must, but these nachos wouldn’t really be complete without a crowning drizzle of Sir Kensington’s Chili Lime Crema Everything Sauce—this sauce really does taste great on everything. Now fire up the grill and call your friends, this is the easiest party you will ever throw! —Dan Pelosi

Test Kitchen Notes

This recipe is shared in partnership with Sir Kensington’s. For more saucy recipe inspo, check out their guide to turning up the taste. —The Editors

What You'll Need
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Grilled Steak Nachos With Chile Lime Crema
  • 1 1/2 pounds skirt steak
  • 1 (8.3-ounce) bottle Sir Kensington’s Chile Lime Crema Everything Sauce, divided
  • 1 large yellow onion, cut into wedges
  • 2 chipotle peppers in adobo, chopped (optional)
  • 1/4 cup olive oil
  • 2 large jalapeños
  • 2 ears of corn, shucked
  • 1 (1-pound) bag corn tortilla chips
  • 1 (16-ounce) ball Oaxaca cheese
  • 1/2 red onion, diced
  • 1 avocado, cubed
  • 1 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  1. Coat the skirt steak in 1/2 cup of the (8.3-ounce) bottle Sir Kensington’s Chile Lime Crema Everything Sauce in a large bowl or dish. Set aside to marinate for a minimum of 30 minutes and up to overnight.
  2. Heat your grill to 500°F.
  3. Place the yellow onion wedges and chipotles in adobo (if using) on a large piece of aluminum foil and drizzle with the olive oil. Wrap the aluminum foil into a pouch and place on the preheated grill. Place the whole jalapeños and corn cobs directly onto the preheated grill.
  4. Remove the steak from the marinade, place on the grill, and close the lid. For medium, cook the steak for 3 minutes on each side; for medium-well, cook for 5 minutes on each side. When the steak is cooked to your preferred doneness, set aside to rest, covered, for 10 minutes.
  5. While the meat is resting, evenly scatter the tortilla chips onto a half sheet pan. Pull apart the ball of Oaxaca cheese and place half of the torn cheese over the tortilla chips, reserving the other half.
  6. Remove the corn, jalapeños, and onions from the grill after 20 minutes. Once cool enough to handle, shuck the roasted kernels off of the cob and chop the jalapeños into bite-sized pieces. Scatter the corn, jalapeños, yellow onion wedges, and chipotle peppers over the tortilla chips and cheese.
  7. Chop the steak into small cubes and place on top of the chips, along with the reserved Oaxaca cheese.
  8. Cover the sheet pan with aluminum foil and place directly onto the grill to melt the cheese for an additional 5 to 10 minutes.
  9. Remove nachos from the grill and garnish with the red onion, avocado, cilantro, and more Sir Kensington’s Chile Lime Crema Everything Sauce. Serve hot with lime wedges.

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