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Steak Chimichurri Nachos

Steak Chimichurri Nachos

Chips topped with grilled skirt steak, mozzarella, cojita, and chimichurri sauce.

Course All Recipes, Main Course
Cuisine Mexican
Prep Time 15 minutes
Total Time 30 minutes
Yield 6 servings


  • 1 pound skirt steak (flap steak or flank steak can be susbtituted)


  • 1 bunch flat leaf parsley (about 1 1/2 cups)
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 8 cloves minced garlic (you can buy this in a squeeze bottle or jar to make it easy)
  • 3 tablespoons lemon juice
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 8 cups tortilla chips
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crumbled cojita cheese feta cheese can be substituted


  1. Preheat oven to 475°F.
  2. In a food processor, chop parsley, olive oil, vinegar, garlic, lemon juice, red onion, oregano, salt, and pepper until herbs are finely chopped but not pureed. You can do this step by hand if you do not have a food processor. Just make sure you finely chop the herbs as well as you can.

  3. Rub half of the chimichurri sauce on the skirt steak reserving the rest of the sauce. Salt and pepper the steak well. Grill the steak for 4-5 minutes per side. Remove from the grill and slice thinly.
  4. While steak is grilling spread chips evenly on a rimmed baking sheet or a shallow dish. Add mozzarella and cojita cheese and bake in the upper third of the oven for 6-7 minutes or until cheese is melted.
  5. Remove from oven and top with steak and remaining chimichurri sauce. You might not need all of the sauce.