In a large food safe bowl, add all the ingredients for the steak 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.

Preheat your grill to medium-high temperature about 350F.

Add a skillet to the grill. Add one tortilla down topping with a handful of cheese and another tortilla. Cook until crispy golden brown and the cheese has melted. Flip and continue cooking until done. Pull off and repeat for the rest of the quesadillas.

Heat up frying oil to 350F and cut up your quesadillas into a “tortilla chip” shape. Add to the frying oil to cook for 1-2 minutes until golden brown, then pull off and let cool. Do in batches so as to not overcrowd the oil!

Heat up the grill to high heat (about 400F). Next, add the steaks to the grill and cook for about 3-4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest for 10 minutes.

Slice up your steak into cubes and begin building your nachos. Start with a layer of fried quesadilla tortilla chips, shredded cheese, chopped steak, sliced jalapenos and diced red onions. Drizzle sour cream over everything and top with guacamole and pico de gallo. Serve and enjoy!