Surf and Turf Nachos


platter full of surf and turf nachos with a margarita in the background

 

These Surf and Turf Nachos are the best loaded nachos. Salty tortilla chips are drizzled with nacho cheese and layered with sautéed shrimp, juicy bites of steak, and more.

 

These delicious nachos are served, of course, with salty, sweet and tangy, Lone River Ranch Rita! 

 

Bonus: I’ve included serving instructions for Lone River Ranch Rita because who doesn’t love a killer meal paired with a salty and refreshing tasting beverage?!

 

Sponsored by Lone River Ranch Rita

 

Looking for more surf and turf favorites? Check out my Surf and Turf Fajitas, Surf and Turf Butter Burger, or my Garlic Butter Steak and Shrimp!

 

Marinate the Beef

 

Ideally, this Surf and Turf Nachos recipe starts the day before you’re going to serve it because you need to set aside a little bit of time to marinate the beef. Now, if you’re shorter on time, you can let it marinate for just 4 hours. However, you’ll get the best flavor and texture with an overnight marinade. If you’re able to plan ahead, do that!

 

So, in a food-safe bowl, combine soy sauce, cola, chipotle paste, chopped cilantro, lime juice, orange juice, oil, and salt. Mix it all up so it’s well combined, then add in the skirt or flap steak pieces. Set the bowl into the fridge and allow the steak to marinate. Again, ideally overnight, but at least for 4 hours.

 

The better the flavor of the steak, the better the Surf and Turf Nachos will be. 

 

overhead of a platter filled with surf and turf nachos

 

Marinate the Shrimp

 

Next, we need to marinate the shrimp for our Surf and Turf Nachos. Shrimp takes much less time to marinate, so you can start prepping the shrimp just 30 minutes or so before you’re ready to grill.

 

If you love shrimp as much as I do, you’ll love my Shrimp “Al Pastor Tacos, Garlic Shrimp Scampi, or Bacon-Wrapped Shrimp Skewers.

 

In another food-safe bowl, combine achiote paste, chopped cilantro, lime juice, orange juice, oil, and salt. Add in the peeled, deveined, and de-tailed shrimp and let it sit for 15 minutes.

 

Drain the marinade and set the shrimp aside while you get ready to cook.

 

Let’s Go Grill! 

 

Start by preheating your grill to a temperature of around 400ºF. The high temperature is key to giving the steak that perfect sear and the shrimp that delicious crispy exterior. We want all that delicious texture in our Surf and Turf Nachos!

 

First, add the steaks onto the grill and cook them for about 4 minutes per side. I like to cook them to a medium-rare temperature of about 120ºF. Pull it off and let it rest while you cook the shrimp.

 

uncooked steak on the grill

 

 

fully cooked steak on the grill from above

 

Next, set a cast-iron skillet or plancha over the fire. Drizzle some oil into the pan, then add the shrimp into the skillet. Cook for 2-3 minutes or until opaque and “C” shaped.

 

shrimp being cooked on a large plancha

 

Pull the skillet off of the heat and set aside.

 

Surf and Turf Nachos Need a Drink!

 

Surf and Turf Nachos just aren’t quite as good without a delicious margarita on the side. Instead of getting out the cocktail shaker, what’s more convenient than a canned margarita style beverage while you’re grilling? And we have Lone River to thank for this delicious pairing! 

 

 

To dress up your Ranch Rita, simply squeeze lime juice onto one plate, and a mixture of salt and sugar on another plate. Dip the top of your serving glass into the lime juice followed by the sugar/salt to coat the rim.

 

Add ice, then pour in Lone River Ranch Rita! Yep, that’s it.

 

Assemble Your Surf and Turf Nachos

 

First thing’s first, slice the steak! Now, make sure you do this “against the grain”, meaning through the long muscle fibers. The goal is to shorten those fibers so the steak is more tender and easier to chew. Next, slice the strips into bite-sized pieces.

 

Now, assemble your nachos! Start with a layer of chips. Drizzle that with nacho cheese, then layer on more chips and cheese. Top the Surf and Turf Nachos off with cubed steak, shrimp, chopped cilantro, red onions, sliced jalapeños, sour cream, and guacamole. 

 

nacho cheese being drizzled over a platter full of tortilla chips

 

 

beef being added onto a plate of nachos

 

Wash your nachos down with a salty and sweet Lone River Ranch Rita and you’ve got the perfect meal! 

 

closeup of a platter full of nachos with a margarita and grill in the background

 

Looking for more nacho recipes? Try my Pulled Pork Loin Nachos, Loaded Huevos Rancheros Nachos, or BBQ Brisket Nachos.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

 

Needing more spice in your life? My spice line can help with that. Check them out here.

 

Full Length Recipe Video on Facebook!

Surf and Turf Nachos
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
4 hrs
Total Time
4 hrs 40 mins
 

These Surf and Turf Nachos are tortilla chips drizzled with nacho cheese and layered with sautéed shrimp, juicy steak, and more.

Course: Appetizer, Main Course
Cuisine: American
Keyword: Surf and Turf Nachos
Servings: 4 people
Calories: 732 kcal
Author: Derek Wolf
Ingredients
Steak & Marinade:
  • 1 Whole Skirt or Flap Steak separated into 2-3 pieces
  • 1 ½ cups Soy Sauce
  • ½ cup Cola optional
  • 2 tbsp Chipotle Paste
  • 2 tbsp Chopped Cilantro
  • 3 Medium Limes juiced
  • 1 Navel Orange juiced
  • 1 tbsp Canola Oil
  • Salt to taste
Shrimp & Marinade:
  • 1-2 lbs Shrimp peeled, deveined & tail off
  • 2.5 tbsp Achiote Paste
  • 2.5 tbsp Chopped Cilantro
  • 2 medium Limes juiced
  • 1 Navel Orange juiced
  • 1 tbsp Canola Oil
  • Salt to taste
Nachos:
  • 1 large bag Tortilla Chips
  • 2-3 cups Melted Cheese Queso
  • Sliced Jalapeños
  • Sour Cream
  • Guacamole
  • Chopped Cilantro
  • Chopped Red Onions
Ranch Rita:
  • Lone River Ranch Rita
  • Ice Cubes
  • Lime Juice
  • Salt or Sugar for rim
Instructions
  1. In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  2. The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.
  3. Preheat your grill to high temperature about 400F.
  4. Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest. Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side. Slice up your steak against the grain then cube it and get ready to make the nachos!
  5. For the Lone River Ranch Rita, squeeze lime juice onto a plate and coat the top of your serving glass in it. On another plate, evenly spread out salt of sugar and gently dip the coated glass in it to rim the top. Add ice, crack open a Ranch Rita and pour it in.

  6. Begin building your nachos with one layer of chips and a drizzle of nacho cheese. Follow that with another layer of chips and nachos cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve with the Ranch Rita and enjoy!

Recipe Video

Nutrition Facts
Surf and Turf Nachos
Amount Per Serving
Calories 732 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 325mg108%
Sodium 7131mg310%
Potassium 1206mg34%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 18g20%
Protein 66g132%
Vitamin A 969IU19%
Vitamin C 47mg57%
Calcium 554mg55%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

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