• Heat up the oven and skillet. Preheat the broiler on high. Heat a cast iron skillet over medium/high heat.

Prep the Ingredients

• Cut the tomatillos in half. Slice the serrano and red chile pepper into thin slices. Seed them for less heat if you like, but I suggest keeping the seeds in and adding more garlic cloves to balance the spicy flavor.
• Dice ½ the white onion, and thinly slice the other half. Cut the grape tomatoes in half. Chop cilantro. Juice the orange and limes into a small bowl.
• Shred the cheese into a bowl. Dice the avocado and refrigerate until ready to serve.

Make the Salsa

• Prepare the salsa. Once the skillet is hot, add a dash of olive oil and swirl to coat the pan to prevent sticking. Next, add the tomatillos (with the cut side up) and sliced peppers to the pan. Cook for 6 minutes to allow the skin of the tomatillos and chile peppers to slightly char. Add a pinch of salt and pepper if desired.
• Turn the tomatillos and peppers over, then add the diced onions, tomatoes, and garlic cloves. Cook for 4 more minutes. Use a slotted spoon to remove ingredients and add to a food processor or blender. Keep the skillet on the heat.
• Add the orange and lime juice, a tablespoon of olive oil, salt, pepper, cumin seeds, and 2 tablespoons of chopped cilantro to the food processor. Puree until smooth. Remove 2 tablespoons of salsa and set aside for the steak.

Sear the Steak

• Add cubed steak to a bowl and toss with 2 tablespoons of the salsa. Pour another swirl of olive oil in the skillet.
• Add the cubed steak and sear for 2 minutes. Do not overcook the steak. It will not be fully cooked after a short sear but will finish coming to temp in the oven. This helps the steak to remain tender. Remove from heat and set aside on a plate or cutting board.

Assemble the Nachos

• Add a handful of chips to a large baking sheet, just enough to cover the bottom of the sheet. Top with a thin layer of shredded cheese, ⅓ of the steak, and a couple spoonfuls of the salsa and pico de gallo. R
• Repeat layering chips, cheese, steak, salsa, and pico. Don’t be afraid to pile high! The goal is for each chip to have a bit of something on it rather than fighting over the cheesy top layer!

Melt the Cheese

• Place nachos into the oven under the broiler and cook for 3 minutes. The cheese will melt quickly so be sure to watch to prevent any burning.

Serve and Enjoy

• Top nachos with shredded lettuce and avocado, drizzle with sour cream and remaining sauce. Garnish with cilantro.