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1
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender.
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2
Blend until totally combined.
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3
Place flank steak into a large plastic bag or baking dish.
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4
Pour in marinade and make sure it adequately coats the meat.
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5
Seal bag or cover tightly and refrigerate for 24 hours at least.
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6
When ready to make the nachos, preheat oven to 350 degrees.
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7
Heat an outdoor grill or an indoor grill pan (or you can use a skillet).
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8
Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side.
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9
(Turn 45 degrees halfway through on both sides to get nifty grill marks.)
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10
Remove steak from grill and set aside to rest.
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11
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat.
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12
Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits.
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13
Remove from heat and set aside.
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14
Slice half of the flank steak into strips against the grain, then chop slices into smaller bites.
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15
Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
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16
Arrange tortilla chips on a large ovenproof platter (or cookie sheet.)
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17
Sprinkle plenty of cheese all over the top.
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18
Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.)
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19
Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top.
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20
Return to oven for no more than another minutejust long enough to heat up the meat and peppers (but not cook the meat all the way through.)
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21
Remove from oven and plop guacamole all over the top.
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22
Serve immediately with salsa and sour cream.
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23
Use the rest of the meat for more nachos...or make real fajitas!
