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  • Prep
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  • Total
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  • Servings
    10-12

Steak Nachos with Blue Cheese

Ingredients

  • 8 ounces flank steak
  • 1/4 cup balsamic vinaigrette dressing 
  • 1 tablespoon olive oil 
  • 1 (14-ounce) package corn tortilla chips 
  • 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 

Directions

  1. In a gallon re-sealable plastic bag, place the steak and vinaigrette. Refrigerate for 2–3 hours or more. 
  2. 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. 
  3. 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. 

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