¼cupchopped green onionsplus additional for topping
1large bag white tortilla chips
1cupof queso cheese sauce or shredded Monterrey jack cheese
¼cupchopped purple onion
¼cupor more sliced jalapenos (pickled or fresh)
Or your toppings of choice.
In a medium sized bowl, combine ¼ cup of olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Stir in the minced garlic and ¼ up of the chopped green onions.
Cut the steak into serving sized pieces and place into the marinade. Coat all sides of the steak and press into the bottom of the bowl. Cover with foil or plastic wrap, and press the cover onto the top of the steak, sealing out all air.
Refrigerate for atleast 1 hour to overnight.
Preheat oven to 375 degrees.
Heat a large cast iron skillet over high heat with 1 TB of olive oil. When the oil shimmers and the skillet begins to smoke, place a few pieces of the steak into the pan.
Sear for 3 minutes, flip, and sear on the other side for 2-3 minutes. Continue this process working in small batches until all of the steak is cooked.
Transfer the cooked steak to a plate; cover with foil and let rest 15 minutes.
Slice the steak into small pieces.
On a large baking sheet, arrange the tortilla chips in a single layer. Top evenly with the steak pieces, cheese, tomatoes, onions, and jalapenos.
Place the baking sheet into the oven. Bake for 10-12 minutes until the chips are browned on the edges and all cheese is melted.