Plank Roasted Nachos Recipe
Gourmet doesn’t have to be crazy or complicated. These Plank Roasted Nachos make that abundantly clear. This Mexican(ish) recipe on a plank takes your favorite snack recipe and adds new dimensions of flavor through smoke, fire, and fun. Pile the tortilla chips high, melt some cheese, and buckle up for a gourmet nachos recipe that can’t be beat.
Plank Roasted Nachos Recipe
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1 to 2 bags
favorite tortilla chips
1 (1 lb.)
skirt steak
2 cups
shredded cheese, suggestions include manchego, pepper jack, and asadero
¼
red onion, diced
1
red pepper, diced
1
green pepper, diced
Rub:
2 tsp.
cumin
2 tsp.
chili powder
1 tsp.
oregano
2 tsp.
garlic powder
2 tsp.
onion powder
1 tsp.
salt
Pico de Gallo:
1 cup
fresh tomatoes, diced
½
red onion, diced
1 small
jalapeno, minced
1 clove
garlic, minced/grated
1
lime, juiced
Salt to taste
Extras:
Sour cream
Avocado slices
Shredded lettuce
Lime slices
Sliced jalapenos/hot peppers
- Start by combining all of the rub ingredients in a small dish. Season the skirt steak and allow it to sit and marinate until the grill is hot and you have the rest of the ingredients prepped.
- Prepare the Pico de Gallo, in a bowl combine the diced tomatoes, red onion, jalapeno, and garlic. Squeeze over with half a lime, taste, and add more if needed. Salt to taste and set in the refrigerator to let the flavors meld.
- Preheat the grill to between 400 and 450°F using all burners.
- Dice the peppers, onions, and begin laying out the ingredients.
- When the grill is nice and hot, sear the steak over direct heat on both sides until an internal temperature of 130°F is reached. Remove the skirt steak from the grill and allow it to rest while you build up the nachos.
- Arrange the tortilla chips on the unsoaked planks. Sprinkle the chips with onion, peppers, and cheese. Place the planks onto the barbecue and close the lid.
- *We use unsoaked planks for this recipe because you don’t want wet wood against crisp tortilla chips.
- Cook the nachos on the plank for 5 to 15 minutes, until the cheese is melted and hot. Remove the planks from the grill.
- Slice the steak against the grain and then roughly chop into bite-sized pieces. Toss the steak with any remaining drippings, then top the hot nachos. Add some shredded lettuce, the fresh pico, a drizzle of sour cream, and any additional toppings that you want.
- Share these plank roasted nachos with your friends or hoard a board all for yourself. Either way, you’re going to enjoy it.
Whether it’s a big game snack, for a tailgating party, or just an easy dinner, this recipe for Plank Roasted Nachos is going to hit the spot and make you feel a little fancy too. What is your favorite nacho topping? Do you make them on the barbecue? Tell us your tales about nacho goodness by sharing your favorite BBQed nacho stories, recipes, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Combine the rub ingredients and season the skirt steak. Set aside.
Combine the ingredients for the Pico de Gallo and refrigerate
Prep the other ingredients while the grill preheats
Sear the skirt steak over direct heat
Arrange the chips and toppings on the planks
Can never have too much cheese on nachos
Place the planks onto the grill
Roast on the grill, covered, until the cheese is melty
Serve, topped with your favorite extras
Customize with fresh pico, extra hot peppers, or a squeeze of lime
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Combine the rub ingredients and season the skirt steak. Set aside.
Combine the ingredients for the Pico de Gallo and refrigerate
Prep the other ingredients while the grill preheats
Sear the skirt steak over direct heat
Arrange the chips and toppings on the planks
Can never have too much cheese on nachos
Place the planks onto the grill
Roast on the grill, covered, until the cheese is melty
Serve, topped with your favorite extras
Customize with fresh pico, extra hot peppers, or a squeeze of lime