Sliced Steak Salad with Chipotle Vinaigrette and BBQ Chips – Rachael Ray

Ingredients

• 1 small red onion, very thinly sliced
• Juice of 1 lime (about 2 tablespoons)
• Salt and pepper
• 1 large shallot, finely chopped
• 3 tablespoons olive oil, plus more for drizzling
• 2 tablespoons apple cider vinegar or white vinegar
• 1 tablespoon Chipotle Tabasco sauce or puréed chipotle in adobo to taste
• 1 clove garlic, minced or pasted
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 4 hanger, skirt or flatiron steaks (about 6- to 7-ounces each)
• 1 head romaine lettuce, trimmed and sliced 1 1/2-inches thick
• 1 bunch upland cress or watercress
• About 1/4 cup pickled jalapeño rings or banana pepper rings
• 2 cups thick-cut or ridged BBQ potato chips
• 1 cup thickly shredded or curls smoked cheddar or pepper jack cheese