Gazpacho Steak Salad

4 servings

ingredients

  • For the Steak Salad:
  • 1 pound beef shoulder steak or top round steak, cut 1 inch thick
  • 1 can (5 1/2 ounces) spicy 100% vegetable juice
  • 8 cups mixed greens or 1 package (10 ounces) 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 ounces) 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 teaspoons olive oil
  • 1 clove garlic, minced

directions

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 txbeef.org. All rights reserved.

RecID 9940

nutrition information per serving

244 calories; 9g total fat; 60mg cholesterol; 240mg sodium; 16g carbohydrates; 0g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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