Stemple Creek Steak Nachos

This week, we’re celebrating the end of summer with 10% off our entire line of Stemple Creek Ranch local, organic, grass-fed beef! Tender, flavorful flank steak is the star of these nachos; make a single serving to go with a beer and the game, or make a huge tray and feed a crowd, the choice is up to you!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 1 1/2 lb. Stemple Creek Organic Flank Steak
  • 1 tbsp. Chili Powder
  • 1 tbsp. Cumin
  • 1 tsp. Hot Paprika
  • 1 tsp. Oregano
  • 1 tsp. Salt
  • 1 Lime, juiced
  • 1 (16 oz.) can Pinto Beans, rinsed & drained
  • 4 c. Corn Tortilla Chips
  • 2 c. Monterey Jack Cheese, shredded
  • 1 (16 oz.) tub Pico de Gallo Salsa
  • 1 Avocado, sliced
  • 1/3 c. Sour Cream


  1. Preheat oven to 450 degrees and prep baking sheet by covering with a sheet of aluminum foil. Combine chili powder, cumin, paprika, oregano, and salt in a small bowl, then thoroughly rub mixture into flank steak. Heat a cast iron skillet or grill pan with 1 tablespoon of vegetable oil until hot but not smoking, then sear flank steak on both sides flipping once. Remove from heat and top with fresh lime juice, then leave to rest, about 10 minutes. Dice or shred steak into bite-sized pieces.

  2. Spread tortilla chips in a rough layer on the sheet pan, then top with beans, steak, and cheese. Bake until cheese is bubbling and beans/steak are heated through, about 10 minutes. Remove from oven and transfer to serving plate, if desired. Top with pico de gallo salsa, sour cream, and sliced avocado. Serve immediately.

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