Grilled Flank Steak Nachos

Ingredients:

3 garlic cloves, chopped

2 limes, zest and juice

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

1 teaspoon dried oregano

2 jalapeno peppers, rough chopped

1/3 cup tequila

1/4 cup canola or olive oil

1 lb. flank steak

6 oz. tortilla chips

1 1/2 cups cheddar cheese, shredded

1 1/2 cups Monterey Jack cheese, shredded

1 large tomato, chopped and juiced

1 red bell pepper, diced

2 jalapeno peppers, diced

1/2 small red onion, diced

4 avocados, seed removed, diced

1/4 cup cilantro, chopped

Salt and Pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Place the garlic and the next 7 ingredients (through the oil) in a large, resealable bag with steak, salt and pepper. Toss to coat. Place in the refrigerator to marinade 4 hours or up to overnight.

Cook the steak to your desired doneness in a skillet, in the oven or on the grill. Allow the steak to rest for 5-8 minutes; slice very thinly across the grain.

For the nachos, spread the tortilla chips out on a large baking sheet. Evenly cover with the cheeses, tomatoes, peppers and onion. Bake for 6-8 minutes until the cheese melts and the vegetables slightly soften. Top with steak, avocado and cilantro. Serve immediately.