8 ounces flank steak
1/4 cup balsamic vinaigrette dressing
1 tablespoon olive oil
1 (14 ounce) package corn tortilla chips
1 cup Treasure Cave® Crumbled Blue Cheese, divided
1 cup iceberg lettuce, shredded
1/3 cup diced tomato
1 jalapeno, sliced
1 green onion, sliced
1. In a gallon re-sealable plastic bag, place steak and vinaigrette.
Refrigerate 2 to 3 hours or more.
2. In a medium skillet, heat oil over medium-high heat. Add steak and cook
until medium rare, 5 to 6 minutes per side. Allow to stand 5 minutes. Thinly
3. Meanwhile, on a serving platter arrange chips. Place steak evenly over.
Sprinkle with half of the Blue Cheese. Top with lettuce, tomato, jalapeno,
and green onion. Sprinkle with remaining Blue Cheese.