8ouncesshredded cheddar or Colby Jack cheeseor plant based alternative like Violife
1/2cupguacamole
1jalapeñosliced
1/2an avocadochopped
lime crema1/4 cup plain yogurt (regular or plant based, juice of 1/2 a lime, water to thin)
cilantro to garnish
lime wedges to serve
Instructions
MAKE THE CARNE ASADA:
Prepare the carne asada by placing the flank steak in a large rectangular dish. Stir together the remaining ingredients until well combined into a marinade. Pour on top of the steak, flipping the steak to full coat in the marinade. Cover, refrigerate and marinate for at least 2 hours up to overnight.
Remove the steak from the refrigerator and bring to room temperature. Heat an outdoor grill to 500°F. Place the flank steak on the grill and grill for about 6 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes before slicing against the grain. Chop half the steak into bite sized pieces for the nachos and reserve the rest for another meal.
MAKE THE CARNE ASADA NACHOS:
Preheat the oven to 400°F and lightly grease a baking sheet with cooking spray.
Spread the tortilla chips out onto the baking sheet in a slightly overlapping layer. Top with the carne asada, pico de gallo and cheese. Bake in the oven for about 10 minutes until cheese is melted.
Remove from the oven and top with the guacamole, avocado, jalapeño and cilantro.
Make the lime crema by stirring together the yogurt, lime juice and enough water to thin. Drizzle the lime crema over the nachos and serve with lime wedges.