1.   The day before, or earlier in the same day, make a full batch of very thin nacho chips. See the Nacho Chips recipe

2.   The day before, or earlier in the same day, make a full batch of either the smooth or chunky Authentic Mexican Guacamole recipe

3.   Remove the steaks from the fridge and allow them to become room temperature all the way through. Sprinkle the salt and pepper onto both sides of the steak

4.   Pre-heat your frying pan/grill pan on the high setting of your stovetop and then add your butter. When the butter is starting to sizzle, lay the steak into the grill/frying pan

5.   Sear the steak until well browned, about 3 – 5 minutes and then flip and sear for 2-3 minutes on the second side. Remove from frying pan and place on a plate to cool completely

6.   Cut the steak into 2.5 cm or 1 inch strips against the grain and then each strip into 2.5 cm or 1 inch lengths

7.   Preheat your oven to 200 C or 400 F (top and bottom setting)

8.   Line a baking sheet with parchment and place a single layer of the nacho ships, about half of the quantity you made

9.   Sprinkle half of the grated Monterey Jack cheese, then half of the grated old/sharp cheddar, half the quartered cherry tomatoes, half the diced jalapeno peppers, and half of the diced steak

10.   Place the rest of the nacho chips on top and repeat the layering

11.   OPTIONAL, you can now top with the grated mozzarella cheese

12.   Place in the middle position of a preheated oven and bake for 5 to 8 minutes, or until the top layer of cheese has melted

13.   Remove from oven and serve while hot. Enjoy