-
- Prep
- -
-
- Total
- -
-
- Serving
- 10-12
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
- 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.
Our Featured Recipes
- Prep
- -
- Total
- -
Atlanta True Peach Glazed Meatballs
- Prep
- -
- Total
- -
Buffalo Chicken Pasta Salad
- Prep
- 10 min
- Total
- 20 min (plus 1-2 hours to let the polenta firm up in the fridge)
