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    Peak to Plate » All Wild Game » Elk

    Elk Steak Nachos with Avocado Crema

    Published: Jun 22, 2022 · Modified: Oct 7, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Who doesn't love a good sheet pan nacho recipe? This one kicks it up a notch with flavorful bites of grilled elk steak, pickled onions and jalapeños, and tangy avocado crema. They're the perfect dish for any occasion - weeknight dinners, parties, late-night snacks, you name it!

    hand pulling chip off of elk steak nacho pan.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to make pickled jalapeños and onions:
    • How to make avocado crema:
    • How to make steak for nachos:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Recipes to Try:
    • Recipe:
    • Elk Steak Nachos with Avocado Crema

    Why This Recipe Works:

    Nachos can be as simple as you want (chips + cheese) or loaded with so many toppings that you have to use a fork to eat them. These nachos are a beautiful middle-ground between simple and loaded. There are enough toppings to add flavor and texture but not so many that you can't eat them with your hands.

    The tender grilled elk steak adds smokiness. The tanginess and spiciness of the pickled onions and jalapeños add a layer of flavor and crunch. A drizzle of avocado crema brings all the flavors together for a delicious bite. Seriously, if these aren't the best nachos you've ever had, I want to know your secret!

    Ingredient Notes:

    elk steak nacho ingredients with labels.
    • Elk Steak: This recipe uses elk steak with a chipotle marinade but it works well with any steak type (venison, antelope moose, beef, etc.) and you can also use leftover steak instead of following the marinating and grilling instructions.
    • Quesadilla Cheese: Quesadilla cheese is a great choice for nachos because it's so creamy and melts beautifully. But you can use any other melty cheese of your choice like cheddar or Monterey Jack.

    Equipment Notes:

    • Pellet Grill: The steak in this recipe is grilled on a pellet grill but you can use your regular grill or cook the steak however you prefer!
    • Glass Jars: Pint-size glass jars are used to store the pickled onions and jalapeños but you can store them in whatever airtight container works best for you.
    • Mini Food Processor: A mini food processor is used to make the avocado crema but you can use a regular food processor or blender instead.

    How to make pickled jalapeños and onions:

    Pickled vegetables of any kind add great flavor and texture to your dishes. One of the best parts about making 2 different kinds is that you only need to make the brine once and use it for 2+ vegetables. Quick pickled vegetables are so easy to make and you'll love having them on hand. If you have any extras, try out these elk heart tacos or shredded venison street tacos!

    pickling liquid boiling in pot.
    Start by preparing enough brine for both vegetables (vinegar + water + sugar + salt)
    sliced jalapenos on wood board.
    Slice jalapeños as thin or as thick as you'd like. Peel garlic and cut off ends.
    putting sliced jalapenos in glass jar.
    Place sliced jalapeños and garlic into a pint-size jar.
    pouring pickling liquid into jar of jalapenos.
    Pour half of the brine mixture into the jar until the jalapeños are covered.
    pickled jalapenos in jar top view.
    Loosely cover with the lid and let cool for 30 minutes. Refrigerate until ready to use.
    julienning red onion.
    Slice red onion from root to tip (julienned).
    placing julienned red onion in glass jar.
    Place sliced onions in jar.
    pouring pickling liquid into jar of onions.
    Pour remaining brine over sliced onions. Loosely cover with the lid and let cool for 30 minutes. Refrigerate until ready to use.
    jar of pickled red onions on yellow linen.

    How to make avocado crema:

    Avocado crema is the perfect topping for so many Mexican dishes - tacos, burritos, bowls, quesadillas, nachos, you name it! Once you try this delicious sauce, you'll be looking for excuses to make it. Seriously, it's good on everything!

    avocado crema ingredients on wood board.
    Prep ingredients - avocado, cilantro, garlic, sour cream, lime juice, salt, and pepper.
    pouring cilantro into mini food processor.
    Add all ingredients to mini food processor.
    avocado crema in mini food processor.
    Blend until smooth.
    scoop of avocado crema on gold spoon.
    Place in an airtight container and cover with plastic wrap touching the surface of the sauce. Refrigerate until ready to use.

    How to make steak for nachos:

    The great thing about making steak for nachos is that it doesn't have to be the prettiest piece of meat because you're going to cut it up anyways! If you have any leftover steak from another meal, feel free to use that. Or, you can follow the instructions below to make a chipotle lime marinated steak for a little extra kick.

    pouring chipotles into glass container.
    Combine ingredients in a glass container or zippered bag - chipotles in adobo sauce, adobo sauce, lime juice, olive oil, minced garlic.
    placing elk steak into marinade.
    Add steak to dish and cover completely with marinade. Cover and refrigerate for up to 2 hours.
    marinated elk steak on grill.
    Preheat grill to 350°F. If using a pellet grill, place directly over the flames. Cook for 3-4 minutes per side or until internal temperature reaches 120°F. The steak will cook a bit in the oven as well so try to keep it on the rarer side to avoid overcooking.
    diced elk steak on wood board.
    Let rest for 10 minutes and cut into bite-sized pieces. Try not to eat them all before they make it into the nachos!

    Putting it All Together:

    Once you have your meat and toppings, it's all about the layers. Layers of chips, cheese, steak, and toppings come together to make the perfect bite!

    tortilla chips on pan.
    Preheat broiler on low. Line a sheet pan with parchment paper and place chips in a single layer on the pan.
    tortilla chips coverd in cheese on pan.
    Cover chips with half of the cheese.
    steak nachos before going in oven.
    Arrange steak bites on chips and top with remaining cheese.
    elk steak nachos in oven.
    Broil for 3-4 minutes or until cheese is melted.
    elk steak nachos with jalapenos.
    Add toppings and enjoy hot with a cold beverage!
    hand pulling chip with melted cheese of steak nacho pan.

    Recipe FAQ's:

    What kind of steak do you use for nachos?

    Any kind of steak can be used for nachos! Any cut of steak or leftover steak will work great!

    Do you put meat or cheese first on nachos?

    In order to keep the meat from slipping off the chips, it should be covered in both sides in a blanket of cheese. The layers should go chips, cheese, meat, more cheese for the perfect steak nachos.

    What cheese goes on nachos?

    You can put just about any melty cheese on nachos and they will turn out great. But, quesadilla cheese, Monterey jack, and cheddar are popular choices.

    Other Recipes to Try:

    • Grilled Elk Steak Fajitas
    • Ground Elk Quesadillas
    • Grilled Elk Heart Tacos
    • Elk Steak with Chipotle Compound Butter

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    hand pulling chip off of elk steak nacho pan.

    Elk Steak Nachos with Avocado Crema

    Annie Weisz
    Take your nacho game to the next level by adding tender, marinated elk steak, homemade pickled onions and jalapeños, quesadilla cheese, and avocado crema. All the ingredients come together for the perfect steak nachos of your dreams.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 18 mins
    Cook Time 13 mins
    steak resting time 9 mins
    Course Main Course
    Cuisine Mexican
    Servings 4
    Calories 900 kcal
    Prevent your screen from going dark

    Equipment

    • pellet grill (or regular grill)
    • pint-sized glass jars
    • mini food processor
    • sheet pan

    Ingredients
      

    Steak:

    • 10-12 oz elk steak, any cut (or venison, moose, antelope, beef, etc.)
    • 1 chipotle pepper in adobo sauce, diced
    • ¼ cup adobo sauce or chipotle sauce
    • 2 tablespoon fresh lime juice
    • 1 tablespoon olive oil
    • ½ teaspoon garlic, minced

    Nachos:

    • 8 oz tortilla chips
    • 16 oz quesadilla cheese

    Avocado Crema:

    • 1 ripe medium avocado
    • ¼ cup sour cream or plain yogurt
    • 3 tablespoon lime juice
    • 2 tablespoon cilantro, roughly chopped
    • ½ garlic clove, minced
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Pickled Jalapeños:

    • 2 cups fresh jalapeños, sliced
    • 2 cloves garlic, peeled
    • ½ cup white vinegar
    • ½ cup water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    Pickled Onions:

    • 1 red onion, julienned
    • ½ cup white vinegar
    • ½ cup water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    Other Ingredients:

    • cilantro, chopped (for garnish)
    • lime wedges (optional, for serving)

    Instructions
     

    Steak:

    • Add all ingredients except steak to glass container or zippered bag. Stir to combine. Refrigerate for up to 2 hours.
    • When ready to cook, preheat grill to 350°F. Remove steak from marinade and place directly over the flames. Cook for 3-4 minutes per side or until internal temperature reaches 120°F for medium-rare. Cooking time will depend largely on the shape and thickness of your steak.
    • Let steak rest for 10 minutes, then cut into bite-sized pieces.

    Pickled Jalapeños:

    • Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
    • Pack sliced jalapeños and garlic cloves into a pint-sized glass jar.
    • Pour vinegar mixture over jalapeños and garlic. Let cool at room temperature for 30 minutes. Place lid on jar and refrigerate for at least 2 hours before serving.
    • Jalapeños will last in the fridge for up to 2 weeks.

    Pickled Onions:

    • Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
    • Put sliced onions in pint-size glass jar. Pour vinegar mixture over onions. Let cool at room temperature for 30 minutes. Store in refrigerator for up to 1 month.

    Avocado Crema:

    • Place all ingredients in a mini food processor or blender. Blend until smooth.
    • Store in a zippered bag with all the air squeezed out or in a sealable container with plastic wrap sitting on the surface of the sauce to keep from browning.
    • Refrigerate until ready to use. Sauce will keep for up to 3 days in the fridge.

    Nachos:

    • Preheat broiler on low. Line a sheet pan with parchment paper.
    • Place chips in a single layer on pan. Top with half of the cheese.
    • Distribute steak bites evenly over chips. Top with remaining cheese.
    • Broil for 3-4 minutes or until cheese is melted.
    • Top with pickled jalapeños and pickled onions. Drizzle with avocado crema. Top with chopped cilantro and serve with lime wedges, if desired. Serve hot and enjoy!

    Notes

    • Cooking the steak to rare or medium-rare ensures it does not get overcooked when you place the nachos in the oven. If you cook the steak well-done, it will become overly dry and tough in the oven.
    • Leftover steak can be used in place of the marinated steak.
    • To skip a step, make a double batch of the pickling brine and use it for both the jalapeños and the onions.
    • Place avocado crema in a zippered bag and cut off a small part of the corner to use for drizzling.

    Nutrition

    Calories: 900kcalCarbohydrates: 51gProtein: 52gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 173mgSodium: 1101mgPotassium: 711mgFiber: 8gSugar: 5gVitamin A: 589IUVitamin C: 27mgCalcium: 915mgIron: 4mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter
    • Roasted Elk Bone Marrow with Pickled Mustard Seeds
    • Mini Elk Steak Sandwiches with Horseradish Cream Sauce
    • Elk Backstrap with Red Wine Mushrooms

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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