Begin by adding your steak to a food safe container with all the ingredients for the marinade. Place in the fridge and marinate for at least 2 hours but ideally overnight.

Preheat your grill for direct cooking at medium high heat (about 350F).

*Optional* Add a cast iron skillet with frying oil to 350F. Take some small corn tortillas and cut them into four segments. Add the tortillas into the frying oil in batches to fry for 2-3 minutes until golden brown. Pull off and season with a little bit of salt. Keep warm until ready to serve.

Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Light Beer in batches to fully integrate it and let the mixture thicken. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.

Pull your steaks out of the marinade and add to a high heat grill for direct cooking (about 400F). Cook for 2 minutes per side or until they are 120F internal. Once done pull off and let rest for 10 minutes.

Slice your steaks against the grain and into bite side pieces. Start building your nachos with a small metal bin lined with some wax paper. First, add a layer of cheese sauce, salsa/pico de gallo, sliced jalapenos or similar and a handful of steak. Add a large handful of your chips, then repeat the process until the bin is full. Place a plate underneath the bin and quickly flip it over. Pull off the bin carefully and garnish your nachos with sour cream, guacamole, more cheese or whatever your desire. Serve and enjoy!