Nothing elevates outdoor cooking like taking a party classic and firing it up over live heat. These Ultimate Loaded Pitmaster Grilled Nachos feature tender, flame-seared skirt steak, dual layers of hand-shredded cheese, and spicy pickled jalapeños, all melted to perfection in a cast-iron skillet.

By utilizing two-zone indirect grilling, the tortilla chips stay intensely crisp while absorbing a faint, rich wood-smoke kiss, leaving you with gooey, smoky perfection in every single bite.

Essential Tools

12-inch Cast Iron Skillet Instant-Read Digital Thermometer Heat-Resistant Grill Gloves Grill Tongs

Ingredients

Meat & Marinade

1.5 lbs Skirt steak or flank steak 2 tbsp Olive oil 1 Fresh lime, juiced 1 tbsp Chili powder 1 tsp Ground cumin 1 tsp Garlic powder 1 tsp Kosher salt 1/2 tsp Coarse black pepper

Nacho Base & Toppings

12 oz Thick restaurant-style tortilla chips 2 cups Sharp cheddar cheese, hand-shredded 2 cups Monterey Jack cheese, hand-shredded 1 cup Black beans, rinsed and drained 1/2 cup Pickled jalapeño slices 1/2 cup Red onion, finely diced

Garnish & Serving

2 Roma tomatoes, seeded and diced 1/2 cup Fresh cilantro, chopped 1/2 cup Sour cream 1 cup Fresh guacamole

Directions

Marinate Steak & Set Grill

In a shallow dish, whisk olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Coat skirt steak thoroughly and marinate at room temperature for 15-20 minutes.

⏱ 20 mins 🔥 N/A 🌡 N/A

Set up your grill for two-zone cooking (direct high heat side and indirect side), targeting an ambient temperature around 450°F.

⏱ 10 mins 🔥 450°F 🌡 N/A

Sear the Steak

Place marinated skirt steak directly over high heat. Sear for 3-4 minutes per side until nicely charred and internal temp hits 130°F for medium-rare.

⏱ 8 mins 🔥 450°F 🌡 130°F

Transfer steak to a cutting board, tent loosely with foil, and rest for 5-8 minutes. Thinly slice across the grain, then chop into bite-sized pieces.

⏱ 8 mins 🔥 N/A 🌡 135°F

Assemble & Grill Nachos

Adjust grill vents to dial back ambient heat to 375°F. In a 12-inch cast-iron skillet, layer half the tortilla chips, half the cheeses, half the black beans, red onion, and half the grilled steak. Repeat with remaining chips, beans, steak, and finish with remaining cheese and jalapeños.

⏱ 5 mins 🔥 375°F 🌡 N/A

Place skillet on the indirect heat side of the grill. Close grill lid and bake until cheese is melted, bubbly, and chips are warm and crisp.

⏱ 10-12 mins 🔥 375°F 🌡 N/A

Garnish & Serve

Using heat-resistant gloves, remove skillet from grill. Top immediately with diced tomatoes, cilantro, sour cream, and guacamole. Serve piping hot directly from skillet.

⏱ 2 mins 🔥 N/A 🌡 N/A

Pit Notes

Avoid Soggy Chips

Avoid pre-bagged shredded cheeses as they contain cellulose coatings that prevent proper melting and trap unwanted moisture. Always shred block cheese by hand for ultimate meltability.

Two-Zone Heat Control

Never place the nacho pan directly over live coals or burners. The bottom chips will burn to a crisp before the top layer of cheese melts. Stick strictly to indirect heat.

Add Smoke Flavor

Toss a small chunk of hickory or mesquite wood onto the hot coals right before placing the skillet on the indirect side. A quick 10-minute smoke infusion adds incredible depth.

Cut Across the Grain

Skirt steak has thick muscle fibers. Slicing strictly perpendicular to the grain ensures every piece of meat on your nachos is tender and easy to bite through.

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