Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
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!
Jump to:
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: 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!
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!
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.
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!
Other Recipes to Try:
Recipe FAQ's:
Any kind of steak can be used for nachos! Any cut of steak or leftover steak will work great!
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.
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.
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!
Recipe:
Elk Steak Nachos with Avocado Crema
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.
Leave a Comment