1.) Prepare the marinade in a 9x9 baking pan (I used my brownie pan) by chopping 1/4 of the onion + 1-2 heads of garlic, and mix it with all of the other marinade ingredients. Stir well.
2.) Add steak, cover with plastic wrap or foil, and place in the fridge to and marinade for at least 1-2 hours.
3.) Preheat grill to high heat after steak is done marinading.
4.) Cut up all 4 bell peppers, and most of the onion, and set aside. Get out a large skillet, and heat a small amount of olive oil. Wait until the oil starts to thin a bit, and add your onions and rest of the taco seasoning. Cook until slightly browned, and then add your peppers. Let these simmer on medium low heat, and let's grill some steak!
5.) While your peppers are cooking, bring steak out to the grill on a tray of some sort, with tongs and a spatula. Place the marinated steam right onto the grill. After about 4-5 minutes, if you want those pretty grill marks, rotate the steak 90 degrees, and grill for another 1-2 minutes. Flip the steak over and grill for another 2-3 minutes. This timing left a bit of pink but not much - it was perfect! Take it off the grill and let's make some nachos!
6.) Turn heat off of the peppers and onions when they're cooked, and slice steak into bite-sizes slices or pieces.
7.) To make your nachos - on a plate, add: chips, cheese, corn, sour cream, grilled steak, cilantro, and top with HERDEZ® Salsa Casera. This has been my go-to nachos recipe, and everyone always loves it!
