In resealable container, whisk together beer, orange juice, lime juice, oil, soy sauce, garlic, chili powder, cumin, salt and pepper. Add steak to marinade and turn to coat. Cover and marinate in refrigerator for at least 4 hours or up to overnight.

Preheat oven 425°F. Preheat grill to medium-high heat; grease grates well.

Remove steak from marinade (discard marinade).

Grill steak, turning once, for 10 to 12 minutes for medium-rare or cook to preferred doneness. Let steak rest for 10 minutes before thinly slicing against the grain.

Meanwhile, arrange half the SANTITAS^® Yellow Corn Tortilla Triangles on parchment paper–lined pizza pan or baking sheet. Scatter with half the Monterey Jack cheese. Repeat with remaining chips and remaining Monterey Jack cheese.

Bake for 6 to 9 minutes or until cheese has melted.

Top nachos with sliced steak, guacamole, pico de gallo, sour cream, cotija and scallions.