Serving Size: 6

Ingredients:

• 1 1/2 pounds flank steak, or
• 1 pound any flavor Gordo’s Cheese Dip (room temperature)

Marinade:

• 1/4 cup fresh lime juice
• 1/4 cup minced fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 2 teaspoons minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon salt

Combine marinade ingredients into a 1 gallon Ziploc bag and mix well. Place steak into the marinade bag and refrigerate at least two hours (turn occasionally). He is skillet and cook steak 3 to 5 minutes on each side depending on the thickness of the steak. Set aside to rest for 10 minutes before slicing. Slice steak thin on the diagonal. Arrange a thick layer of tortilla chips,
or steak, and top your nachos off with Gordo’s Cheese Dip over everything.

Optional: sour cream, salsa, guacamole, pico de gallo, lettuce, tomatoes, cilantro, onions, shredded Gordo’s cheese.