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.