Dishin' It Out: Beef Fajita Nachos

It's almost Football season! Go Broncos!!! I am so flippin' excited for this season. #1, Peyton Manning. #2, for Father's Day, I got my hubby the NFL Sunday Ticket with Direct t.v. this year, so we will be able to watch every single Bronco game on t.v. Hallelujah!
Anyway...back to these nachos! They are the perfect game-time dish. I saw them over on Pioneer Woman's blog and had to make them. They're not your boring old nacho, they're kicked up with an awesome marinated steak. Top them with your favorite salsa, guacamole, or sour cream (or if you're a heffer like me, all 3).

For the Steak, you need:

1 whole Flank steak
1/3 cup olive oil
2 whole limes, juiced
4 whole canned chipotle peppers, with a little sauce
4 cloves garlic, peeled
A handful of cilantro

For the Nachos:
1 large white onion, sliced into strips
1 red bell pepper, cored and sliced into strips
1 green bell pepper, cored and sliced into strips
olive oil, for frying
Tortilla Chips
2 cups shredded cheese (I used sharp cheddar, but you can use pepper jack, colby, etc.)
Guacamole
Salsa
Sour Cream

Your steak needs to marinate for a good 24 hours. Combine the olive oil, lime juice, chipotle peppers, garlic, and cilantro in a blender.

Blend everything together and pour into a resealable plastic bag. Add the steak and refridgerate over night.

When you're ready to make your nachos, heat your grill outside, or a stove-top grill pan. Also preheat your oven to 350 degrees. Grill your steak at a high temp for about 4 min on each side. Remove from heat and set aside for 5 min. Slice steak into strips.

In a large skillet, heat olive oil to a high heat. Add the onion and peppers and cook for 3-4 minutes. Remove from heat and set aside.

Put a layer of tortilla chips onto a big cookie sheet, then top with half of the cheese. Put them in the oven for 3 minutes, just long enough to melt the cheese.