Preheat oven to 450°F
Place a cast iron skillet over high heat.
Season the Skirt Steak well on both sides with the rub, then place into the hot pan. Cook, flipping the steak every 3-4 minutes, for a total of 17 minutes. (Note: the USDA recommends a minimum of 145°F internal temperature). Remove steak to a cutting board and rest under foil for 5 minutes.
Mash avocado, lime juice and salt using a fork. Set aside.
Layer a tray with half the chips, and cover with half of the cheese and half the pickled jalapeño. Place into the oven to melt the cheese and warm the chips, about 5 minutes. If you prefer, you can use the broiler setting, just keep a close eye to ensure it doesn’t burn.
On top of the melted layer, add the remaining chips, cheese and jalapeño.
Cut the Skirt Steak into small bite-size pieces, and scatter on top of the chips, then return to the oven for an additional 5 minutes to melt the remaining cheese. Again, you can broil if you prefer.
Spoon the avocado mixture and sour cream onto the top of the nachos, then scatter the scallions and serve immediately.
Nutrition information per serving: 576 Calories; 316.2 Calories from fat; 35.1 g Total Fat (12.5 g Saturated Fat; 7.3 g Monounsaturated Fat;) 112.3 mg Cholesterol; 821 mg Sodium; 32.6 g Total Carbohydrate; 2.3 g Dietary Fiber; 34.5 g Protein; 3 mg Iron; 453 mg Potassium; 0.4 mg Riboflavin; 11.3 mg Niacin; 0.7 mg Vitamin B6; 3.2 mcg Vitamin B12; 8 mg Zinc; 31.5 mcg Selenium; 60.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B12, Selenium, and Zinc; and a good source of Iron and Choline.