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Gazpacho Steak Salad

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  4 servings
Fresh summer flavors packed in this salad.
1lb. beef shoulder steak or top round steak, cut 1-inch thick
1 can (5 1/2 oz.) spicy 100% vegetable juice
8 cups mixed greens or 1 package (10 oz.) romaine and leaf lettuce mixture
1 cup baby pear tomatoes, halved
1 cup cucumber, cut in half lengthwise, then into thin slices
1 cup chopped green bell pepper
salt and pepper
Tortilla chips
For the Gazpacho Dressing:
1 can (5 1/2 oz.) spicy 100% vegetable juice
1/2 cup chopped tomato
1/4 cup finely chopped green bell pepper
1 tablespoon red wine vinegar
1 tablespoon chopped cilantro
2 tablespoons olive oil
1 clove garlic, minced
Gazpacho Steak Salad Recipe at
Place steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, tomatoes, cucumber and 1 cup green bell pepper; refrigerate.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper. Add steak to salad mixture. Drizzle with dressing and top with tortilla chips.

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 244
Fat. Total: 9g
Protein: 26g
Carbohydrates, Total: 16g
Sodium: 240mg
% Cal. from Fat: 33%
Cholesterol: 60mg
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