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Woodfired Garlic Flank Steak Skillet Nachos with Queso

Woodfired Garlic Flank Steak Skillet Nachos with Queso

Grilled flank steak nachos in a cast iron skillet, seasoned with Kinder's Woodfired Garlic Rub and finished with house-made queso, pico, and jalapeño.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: BBQ & Grilled
Occasion: Backyard Cookout, Meal Prep, Summer Grilling, Weeknight Dinner
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds flank steak
  • 2-3 tbsp Kinder's Woodfired Garlic Rub generous coating for marinating
  • 1 bag favorite tortilla chips
  • 8 oz Monterey Jack cheese, divided
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 2 cup fresh pico de gallo
  • 1 cup fresh guacamole
  • 1 fresh jalapeño, sliced thin
  • 1 red chili pepper, sliced thin optional
  • 1 fresh lime, cut into wedges, for garnish
  • 1/4 cup fresh cilantro, loosely packed, for garnish

Equipment

  • Small bowl for seasoning rub
  • Plastic wrap or resealable bag
  • Grill or grill pan
  • Meat thermometer
  • Small saucepan
  • Whisk
  • Cast iron skillet
  • Oven

Method
 

  1. Generously coat both sides of the 1.5 pound flank steak with Kinder's Woodfired Garlic Rub, ensuring full coverage for maximum flavor.
  2. Wrap the seasoned steak tightly in plastic wrap or place it in a resealable bag.
  3. Refrigerate for at least 1 hour, or up to overnight, to allow the rub to penetrate the meat.
  4. Preheat the grill to medium-high heat, aiming for 450°F.
  5. Once the grill is hot, place the marinated flank steak directly on the grates.
  6. Grill the steak for 4-5 minutes on the first side without moving it, allowing a flavorful crust to form.
  7. Flip the steak and cook for an additional 4-5 minutes on the second side until the internal temperature reaches 130°F for medium-rare.
  8. Remove the grilled steak from the heat and allow it to rest on a cutting board for at least 15 minutes before slicing—this keeps it tender and juicy.
  9. While the steak rests, prepare the queso sauce: heat 1 tablespoon of unsalted butter in a small saucepan over medium heat.
  10. Once the butter is melted and foamy, add 1 tablespoon of flour and stir constantly to create a smooth roux.
  11. Cook the roux for 1-2 minutes until it turns golden, stirring frequently to prevent burning.
  12. Slowly add 1/2 cup of whole milk to the roux while stirring continuously until the sauce begins to thicken slightly.
  13. Add the shredded Monterey Jack cheese one handful at a time, stirring after each addition until completely melted and smooth.
  14. Once the cheese is fully melted and the sauce is smooth, remove from heat and set aside, keeping it warm.
  15. Slice the rested steak against the grain into bite-sized strips for optimal tenderness.
  16. Chop up the sliced steak into smaller pieces suitable for nachos.
  17. Preheat the oven to 350°F.
  18. Using a cast iron skillet as your serving vessel, layer tortilla chips on the bottom in an even layer.
  19. Top the chips with the chopped flank steak and distribute shredded Monterey Jack cheese evenly over the steak.
  20. Place the skillet in the preheated 350°F oven for 3-5 minutes until the cheese is completely melted.
  21. Remove the skillet from the oven using an oven mitt or potholder—the handle will be very hot.
  22. Top the hot nachos with generous amounts of queso sauce, fresh pico de gallo, guacamole, sliced jalapeño, and optional red chili pepper slices.
  23. Garnish with fresh cilantro and arrange lime wedges around the skillet.
  24. Serve immediately while warm and enjoy!

Nutrition

Calories: 620kcalCarbohydrates: 28gProtein: 38gFat: 42gSodium: 580mg

Notes

  • Marinate overnight if the schedule allows — one hour is the floor, but overnight is where the rub stops being a coating and becomes part of the steak.
  • Read the grain before the steak hits the grill — flank has long, obvious muscle fibers. Note the direction before cooking so there's no guessing at slicing time. Cut perpendicular to those lines, not parallel.
  • The 15-minute rest is part of the cook — pull early and the juices run onto the cutting board instead of staying in the meat. A full rest makes the difference between tender and chewy.
  • Add cheese to the queso in stages — one handful at a time, fully melted before the next goes in. Dumping it all at once risks breaking the sauce.
  • Warm the cast iron before you build — two minutes over medium heat before layering keeps the bottom chips from going soft. A cold skillet traps steam; a warm one crisps.
  • Keep toppings cold until the skillet comes out of the oven — hot nachos need the contrast of cold pico and guacamole. Pull everything from the fridge right before assembly.
Serving Suggestions
  • Serve the cast iron skillet directly on the table. It holds heat through the meal and gives people a reason to lean in.
  • Cold drinks are the right call — a cold beer or a tart margarita cuts through the richness of the queso and the char on the steak. Something carbonated and cold is the contrast the dish is asking for.
  • For a larger group, set up a toppings station alongside the skillet. Extra pico, sliced jalapeños, hot sauce, sour cream, and lime wedges let people build to their heat preference without the host managing every plate.
Storage & Reheating
  • Assemble to order whenever possible. Once toppings go on, chips absorb moisture and soften fast — there's no recovering that texture after an hour.
  • For prep-ahead builds, keep each component separate. The grilled, sliced steak holds in an airtight container in the refrigerator for up to three days. Reheat it in a dry skillet over medium heat just until warm before building. The queso reheats gently on the stove over low heat with a splash of whole milk to loosen it. Keep chips, pico, and guac separate and cold until right before serving.
  • Don't freeze assembled nachos.

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