Steak Fajita Nachos on the Grill and Brian’s Crostini


Here is a great appetizer we had at our house the other day at son Brian’s request. From the first time I made this a few years ago, he has never let me forget it. Loves them. A mere mention of nachos and he’s begging for these. I got the idea from a Williams-Sonoma recipe I got when I bought their grill pan. I love the grill pan (shown in the pictures) for many things, but it’s the most fun, with a great presentation fresh off the grill with these nachos. You can doctor them up any way you like and of course you can use chicken or other types of meat or no meat at all. This is the way Brian insists on having them though and I do see his point every time I make them. Perfect summer appetizer for three a crowd!

Steak Fajita Nachos on the Grill! ย (recipe at end of post)

So… the next day we had some steak left over and it didn’t take long for Brian to make his way into the kitchen itching to create a new appetizer. A steak and guacamole appetizer he proposed. I let him go with it and I must say, it was totally out of this world. He simply toasted French baguette slices, rubbed them with garlic and proceeded to top each piece with slices of steak, crushed red pepper, salt and shredded cheese. He popped them back into the oven to melt the cheese and when melted, he topped it all off with his homemade quacamole. Listen to me… Oh-My-Word-Delicious!

Brian’s Fajita Steak and Cheese Crostini with Guacamole!



Steak Fajita Nachos on the Grill

(adapted from Williams-Sonoma Kitchens)


For the steak:

2 Tbs. olive oil

1/4 cup minced yellow onion

1 garlic clove, minced

1 1/2 Tbs. rice wine vinegar

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 tsp. freshly ground pepper

1 lb. skirt or flank steak

Salt, to taste

1 yellow onion, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

1 Tbs. olive oil

Salt, to taste

1 1/2 bags (each 14 oz.) tortilla chips

3/4 lb. sharp cheddar cheese, shredded

3/4 lb. Monterey jack cheese, shredded

1 can (16 oz.) refried beans

1/2 cup pickled or tamed jalapeรฑo slices

2 Tbs. minced fresh cilantro

Guacamole for serving

Salsa for serving

Sour cream for serving


To prepare the steak, in a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper. Season the steak with salt and place in a sealable plastic bag. Pour the marinade into the bag and seal the bag. Let the steak stand at room temperature for 10 minutes or refrigerate for up to 2 hours.

Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.

In a bowl, stir together the onion, bell pepper, olive oil and salt. Transfer to a mesh fry basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender, 10 to 12 minutes. Remove from the heat.

Remove the steak from the marinade and shake off the excess. Place the steak on the hottest part of the grill and cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the steak across the grain into 1/4-inch strips.

To assemble the nachos, place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth each of the steak, pepper-onion mixture and jalapeรฑo slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.

Place the grill tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.

Remove the tray from the grill and top the nachos with cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.

24 thoughts on “Steak Fajita Nachos on the Grill and Brian’s Crostini

  1. This looks like a true winner if a recipe. Simple, elegant with an absolute stand out flavour combination. Hats off to the entire family for these great recipes. Thanks for the inspiration I will give your nachos a go soon. Loving the photos too. Making me want to grab it and eat it now.

    1. Thanks so much for the kind words. I really appreciate that! I hope you do make them but be forewarned…they have a tendency to make people swoon! ๐Ÿ˜‰ Thanks for stopping by. ๐Ÿ™‚

  2. Oh yum!!! Both of these recipes look amazingly delicious! I love the flavour combinations that both you and Brian used. Cheese, guacamole, steak… absolute winners. Definitely trying both of these ideas (I’ll make sure to have enough steak for leftovers on crostini!) xx

      1. Haha, yay! Always good when you get to eat something delicious that you don’t have to make! Wish that my husband had the same skills. He once tried to make a custard pancake. Great concept but… failed execution (custard box mix and milk? Fried? Hmm). Sounds like your man is a little more experienced!! ๐Ÿ˜‰

  3. These nachos look so delicious! And your son Brian must have inherrited his creative cooking skills from you ๐Ÿ™‚ Those crostinies look mouth-watering!

    1. Hi Sunniva, Thanks so much! I love to see Brian in the kitchen working on things. Even when he makes a sandwich or something fairly simple, it’s always a very involved, well thought out preparation and plating (plate-ing?)! Haha…. Hope you’re doing well. ๐Ÿ™‚

  4. I’m a big fan of nachos, Super Bowl Sunday wouldn’t be the same without ’em. Yours here, with that steak, will be a welcome guest here next February — and probably a few times before that. Thanks for sharing the recipe, as well as the one for those delicious-looking crostini.

    1. Oh I hope you try them. They’re so great in the summer because you can just throw on the grill and everyone seems to love that presentation. (I added the “on the grill” photos tonight.)

  5. You wouldn’t find anything as delicious looking as this in an English pub! Here it’s all toritillas and green stuff and salsa with cheese – bring on the meat!

    1. Haha… yes, the meat is a mighty fine addition. It’s nice because for that reason, you get a pretty significant pile of nachos that can really feed a lot of people! Top that with guacamole, sour cream and (only if you wish) salsa and it’s a pretty substantial plate of food!

  6. It’s been a really long time since I’ve had nacho’s, sometimes you see a recipe and it reminds you how much you love a dish but haven’t had it in a while. This is that dish, never made with steak before but I think its a brilliant addition and I can understand why its so often requested.

    1. Thanks so much! I hadn’t made them with steak either until I found this fabulous idea. They were an instant hit from the first time I made them. For once it’s not really even a man/beef/love thing…. everybody seems to loves them! :p

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