Ingredients:
Serves 4-6
2 bags House Made Sea Salt Chips (our Spicy chips also are a great choice!) 1 Redmond Heritage Farms Grass-Fed Flank or Skirt Steak
Real Salt and Black Pepper
1 tsp garlic powder
1 lime
8 oz Cheddar cheese, grated
8 oz Monterey jack cheese, grated
Sour cream, for topping
Guacamole or diced avocado, for topping Chopped fresh tomatoes and cilantro, for topping
Preheat the grill on high heat. Preheat the oven to 350 degrees. Season the steak on both sides with salt, pepper, and garlic powder.
Slice the lime into quarters and squeeze one quarter all over the steak. Place the steak on the grill and cook until the thickest part registers 135 degrees for medium-rare, about 5 minutes on each side. Remove from the heat and place on a cutting board to rest while you prepare the nachos.
In a 12” cast iron skillet, layer the chips and cheese, alternating between the two and ending with cheese on top. Place in the oven and bake until the cheese is melted and bubbling, 10-15 minutes.
Thinly slice the steak against the grain and nestle it into the nachos. Top with dollops of sour cream and guacamole and tomatoes and cilantro. Place the remaining lime slices on the side for squeezing on top. Serve & enjoy immediately!