Seared Steak Nachos with Tomatillo Serrano Salsa: A Flavorful Tex-Mex Delight

There’s something special about a plate of nachos fresh out of the oven. The layers of crispy tortilla chips, gooey melted cheese, and perfectly seasoned meat create a combination that’s hard to resist. But what really elevates a nacho dish is a well-balanced salsa, and this Seared Steak Nachos with Tomatillo Serrano Salsa recipe delivers just that.

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Growing up, nachos were always a go-to snack for gatherings, but they often consisted of little more than cheese and store-bought salsa. It wasn’t until I experimented with homemade salsa and properly cooked steak that I realized how much depth and freshness could be added to this classic dish. This recipe is perfect for beginners because it focuses on simple techniques that create bold flavors without requiring extensive culinary experience.

The highlight of this dish is the tomatillo serrano salsa, which brings a bright, slightly spicy contrast to the rich and savory steak. Unlike traditional nachos that can sometimes be overly heavy, the addition of fresh ingredients like avocado, cilantro, and shredded lettuce keeps everything balanced. If you’re new to cooking, this recipe is an excellent introduction to searing meat, making salsa from scratch, and layering flavors for a well-rounded dish.

Why This Recipe is Perfect for Beginners

1. Simple Cooking Techniques – You’ll learn how to sear steak properly, make a fresh salsa, and assemble nachos for the perfect bite in every chip.
2. Quick and Efficient – This dish comes together in just 30 minutes, making it a great choice for busy weeknights or casual entertaining.
3. Customizable and Flexible – You can adjust the spice level, swap out ingredients based on preference, and even use chicken instead of steak for variety.

Ingredients

For the Nachos:

• 1 bag tortilla chips (about 11 ounces)
• 1 pound top round steak, cut into 1-inch cubes (or substitute with boneless, skinless chicken breast or thigh)
• 4 ounces pepper jack cheese (or your favorite spicy cheese), shredded
• 2 cups lettuce, shredded
• 1 cup sour cream
• 1 avocado, diced
• ½ cup pico de gallo

For the Tomatillo Serrano Salsa:

• 4 tomatillos, husked and halved
• 2 serrano peppers, sliced (remove seeds for less heat)
• 1 red chile pepper, sliced
• 1 white onion, divided (half diced, half thinly sliced)
• 2 cups grape tomatoes, halved
• 6 cloves garlic (adjust based on preference)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper (coarse)
• ½ teaspoon cumin seeds
• 2 tablespoons cilantro, chopped (plus more for garnish)
• Juice of 1 orange
• Juice of 2 limes

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Before you start cooking, it’s best to prep all your ingredients to ensure smooth execution.

• Slice the serrano and red chile peppers into thin slices. If you prefer a milder salsa, remove the seeds.
• Dice half of the white onion and thinly slice the other half.
• Cut the grape tomatoes in half.
• Chop the cilantro and set some aside for garnish.
• Juice the orange and limes into a small bowl.
• Shred the cheese into a separate bowl.
• Dice the avocado and refrigerate it until serving to prevent browning.

Step 2: Make the Salsa

A well-made salsa can take a dish from good to great. This tomatillo serrano salsa is fresh, slightly smoky, and adds the perfect amount of heat to balance the richness of the steak.

1. Heat a cast-iron skillet over medium-high heat. Add a dash of olive oil and swirl to coat the pan.
2. Place the tomatillos (cut side up) and sliced peppers into the skillet. Cook for about 6 minutes, allowing the skins to char slightly. This enhances their natural flavors.
3. Turn the tomatillos and peppers over, then add the diced onions, tomatoes, and garlic cloves. Cook for another 4 minutes.
4. Use a slotted spoon to transfer the mixture to a food processor or blender. Keep the skillet on the heat for the steak.
5. Add the orange and lime juice, 1 tablespoon olive oil, salt, pepper, cumin seeds, and 2 tablespoons of chopped cilantro to the blender.
6. Blend until smooth. Reserve 2 tablespoons of salsa for seasoning the steak.

Step 3: Sear the Steak (or Chicken Alternative)

Cooking the steak properly ensures that it remains juicy and flavorful. If using chicken, follow the same steps but adjust the cooking time slightly.

1. In a bowl, toss the cubed steak (or chicken) with 2 tablespoons of the salsa to infuse it with flavor.
2. Add a swirl of olive oil to the skillet and place the steak (or chicken) in a single layer.
3. Sear the steak for 2 minutes without stirring. This allows a nice crust to develop. If using chicken, cook for 3-4 minutes per side until lightly browned.
4. Remove from heat and set aside on a plate or cutting board. The steak will finish cooking in the oven.

Step 4: Assemble the Nachos

Now comes the fun part—building the nachos for maximum flavor in every bite.

1. Preheat the broiler on high.
2. On a large baking sheet, spread a layer of tortilla chips to cover the bottom.
3. Sprinkle a thin layer of shredded cheese, followed by ⅓ of the steak (or chicken), some salsa, and a spoonful of pico de gallo.
4. Repeat two more layers in the same order—chips, cheese, meat, salsa, and pico de gallo.
5. Place the baking sheet under the broiler for 3 minutes. Watch carefully to ensure the cheese melts without burning.

Step 5: Add Fresh Toppings and Serve

Once the nachos are out of the oven, it’s time to add the finishing touches.

1. Sprinkle with shredded lettuce and diced avocado.
2. Drizzle with sour cream and the remaining salsa.
3. Garnish with fresh cilantro for a burst of color and flavor.

Beginner Tips and Notes

• How to Tell If the Steak is Cooked Properly – The steak should be seared on the outside but slightly pink in the center before going into the oven. If you prefer well-done steak, cook it for an additional minute in the skillet.
• Avoid Soggy Nachos – Layering properly helps prevent chips from getting soggy. Be sure to add cheese as a barrier between the chips and wet ingredients.
• Adjusting Spice Levels – If you prefer mild nachos, remove the seeds from the peppers before roasting. Adding extra garlic and a little honey to the salsa can also help balance the heat.
• Storage and Reheating – Nachos are best enjoyed fresh, but if you have leftovers, store them in an airtight container and reheat in the oven at 350°F for about 5 minutes to crisp them up again.

Serving Suggestions

To elevate the meal, consider serving these nachos with:

• Mexican Rice – A classic side to make it a full meal.
• Guacamole – Adds extra creaminess and flavor.
• Black Beans or Refried Beans – A great protein-packed addition.
• Fresh Lime Wedges – A squeeze of lime enhances all the flavors.

Conclusion

These Seared Steak Nachos with Tomatillo Serrano Salsa bring together bold flavors, fresh ingredients, and simple cooking techniques that anyone can master. Whether you’re making them for a party, a game night, or just a fun dinner, they are sure to impress. If you try this recipe, share your experience and any creative twists you made in the comments. Cooking should be fun, and this dish is a perfect way to build confidence in the kitchen.