Take a dish and put the steak in it. Then, mix lime juice, 2 minced garlic cloves and 1 tablespoon kosher salt in a bowl, and rub it over the steak from both sides.
Refrigerate it for 30 minutes.
Grill the steak over high heat until it gets charred completely. Leave it for some time, then chop.
Put butter and flour in a saucepan over medium heat, whisking until it gets smooth and toasted.
Put milk and heavy cream into it and bring it to a boil. Whisk in Monterey Jack, Oaxaca, grated mild cheddar and asadero cheese until they get melted.
Put a pinch each of cayenne and cumin; jalapeno juice, minced pickled jalapenos and Pico de Gallo. Remove the contents from heat and keep them warm.
Drain rinsed and soaked dried black beans and transfer to a saucepan. Add water and bring it to a boil. Now, put sweet onion, minced garlic, 1/2 tablespoon kosher salt and Mexican Oregano into the saucepan.
Simmer until the beans are tender.
Now, spoon some of the melty cheese in a tin can. Layer it up by tortilla chips one-quarter of the way up.
Put more cheese over the chips. Layer up with steak and beans as well. Season it with sliced red onion, sliced jalapeno, Pico de Gallo and drizzle with Mexican crema.
Repeat the above-mentioned step to make 3 more layers. After placing a large round tray over the nachos, invert the can. Now remove the can.
Garnish it with more red onion, jalapeno and cilantro.