Grilled Chimichurri Steak Nachos

Grilled Chimichurri Steak Nachos

Georgina and I were able to have a nice camping getaway this past weekend at Sandy Pines Campground in Kennebunkport Maine. While we were there I made this nacho dish for lunch one day. I have always been a little unimpressed by campfire nachos so I made this version that used cheese sauce to try and keep it crispy, melty, and delicious. This is for episode 2 of my grilling series, so scroll down for the video!

Lots of parsley for the chimichurri. You could do this ahead of time in the food processor to make it a little easier.

I like to have more than one herb in chimichurri, for this one I added a little sage, rosemary, and thyme.

Grilled poblanos and corn for more nacho toppings.

I love cooking in cool spots like this!

The steak is marinated in the chimichurri along with a little Worcestershire.

Build up the nachos and pour on the cheese.

So good! Watch the video below!

Grilled Chimichurri Steak Nachos

Nachos made on the grill with skirt steak, chimichurri, corn, poblano peppers, and a creamy cheese sauce.
Prep Time20 mins
Cook Time20 mins
marinate time1 hr
Total Time1 hr 40 mins
Servings: 2 people


  • 1 bunch parsley
  • 2 cloves garlic
  • 3 leaves sage
  • 2 teaspoons roughly chopped rosemary
  • 1 teaspoon roughly chopped thyme
  • 1/2 cup olive oil
  • salt and pepper
  • 1 pound skirt steak
  • salt and pepper
  • worcestershire sauce
  • half of the chimichurri from above
  • 1 can evaporated milk
  • 1 tablespoon cornstarch
  • 8 ounces jack cheese shredded
  • 50 tortilla chips
  • 2 poblano peppers roasted and chopped
  • 2 ears corn roasted and kernels remove


  • Make the chimichurri by chopping everything really small or putting it all into a food processor or blender. Set half aside, and put the other half into a bowl with the steak and add some salt and pepper, and a few splashes of Worcestershire. Allow the steak to marinate for at least a half hour or up to 24 hours.
  • Mix the evaporated milk with the cornstarch and whisk to combine. Bring to a simmer and remove from heat. Whisk in the cheese until melted. Return to heat if needed to help it fully melt.
  • Grill the steak over high heat to a medium doneness. Allow to rest for 10 minutes before slicing thin.
  • Put the chips down first, then top with the corn and poblano. Next add the steak, and then pour on the cheese sauce. Drizzle on some chimichurri before serving.

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