steak nachos with guacamole
  • 5 MIN PREP
  • 25 MIN TOTAL

steak nachos with guacamole

Steak and Mikey’s? Count us in! We made these nachos using a New York strip steak for a paleo feast.


  • 5 Mikey’s Grain-Free Tortillas
  • 1 avocado
  • 1 fresh lime
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 New York strip steak
  • 1 teaspoon cajun blackening spice
  • 1 yellow onion, sliced 
  • 1 red pepper, sliced
  • 1 cup cheddar cheese or dairy-free cheddar cheese


  1. Make chips. Heat oven to 350 F. Using a sharp knife or kitchen shears, cut tortillas into 6 triangles each. Arrange flat on a nonstick baking sheet and bake until browned (about 15-18 minutes).
  2. Make guacamole. While tortillas bake, make guacamole by mashing together avocado, lime juice and a pinch of salt and pepper.
  3. Cook steak. Heat oil in a cast-iron skillet over medium heat. Season steak on both sides with cajun spice and a sprinkle of salt. Sear steak until dark brown on bottom (about 5-6 minutes). Flip over, adding onion and peppers at the same time. Sauté onion and peppers as steak cooks (5-6 more minutes). An instant-read thermometer inserted into the center of the steak should read 135-140 F.
  4. Assemble nachos. Remove steak to cutting board and allow to rest 5 minutes before slicing thinly. Arrange tortilla chips in basket or bowl and top with steak, onions, peppers, cheddar cheese and guacamole. Serve.


  • Calories

  • Carbs

    20 G
  • Sugar

    3 G
  • Fat

    20.6 G
  • Sat Fat

    6.6 G
  • Protein

    20 G