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(4 servings)


3 Tbsps – Lime Juice, fresh

¼ Cup – Orange Juice, no pulp

2 Tbsps – Soy Sauce

2 Tbsps – Canola Oil

½ Bunch – Cilantro, roughly chopped

1 – Jalapeno, rough chopped

1 tsp – Garlic, minced

1 tsp – Chili Powder

½ tsp – Cumin

½ tsp – Salt


1 lb – Flank Steak, ¼” cubed



1 bag – Tortilla Chips

3 Cups – Cheddar Cheese, shredded

½  – Small Onion, small dice

½ Bunch – Cilantro, finely chopped

1/3 Cup – Feta Cheese, crumbled

1  – Lime, wedged




  • Add all marinade ingredients to a food processor and blend on high speed until well blended.
  • In a Ziploc sealed bag or container with tight sealing lid, combine cubed steak and marinade until evenly coated. Seal container and refrigerate for a minimum of 8 hours, or overnight, agitating or stirring at least once.


  • Set oven to 400°F.
  • Heat a large non-stick or cast-iron pan over medium high heat. Once hot, add marinated meat and marinating juices to pan. (This may be easier in two batches to avoid boiling meat). Brown meat until cooked, about 4-5 minutes. Remove meat from pan.
  • Line a sheet pan with parchment paper. Add a thin layer of taco chips. Add ½ of the browned meat and ½ of the cheddar cheese until evenly dispersed. Repeat with a second layer of chips, remaining meat and cheddar cheese.
  • Place in pre-heated oven and bake until cheese is golden and bubbly, about 6-8 minutes.
  • Remove nachos from oven, and garnish with diced onion, feta cheese, cilantro and lime wedges.
  • Serve with a side of sour cream, pico de gallo and/or guacamole if desired.

Curated by Chef Anna Borys for the February 2024 edition of Cattle Country.

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