4 ounces (1 cup) Treasure Cave® Crumbled Blue Cheese, divided
1 cup iceberg lettuce, shredded
1/3 cup tomato, diced
1 jalapeno, sliced
1 green onion, sliced
In a gallon re-sealable plastic bag, place the steak and vinaigrette. Refrigerate for 2–3 hours or more.
In a medium skillet, heat the oil over medium-high heat. Add the steak and cook until it’s medium rare, 5–6 minutes per side. Allow it to stand 5 minutes before thinly slicing.
Meanwhile, on a serving platter, arrange the chips. Place the steak evenly over the chips and sprinkle with half of the Treasure Cave® Crumbled Blue Cheese. Top with the lettuce, tomato, jalapeno and green onion. Then, sprinkle with the remaining Treasure Cave® Crumbled Blue Cheese.