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Gazpacho Steak Salad

Source: txbeef.org
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  4 servings
RECIPE 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
Gazpacho Steak Salad Recipe at Cooking.com
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.
Date Added: 04/21/2009
Part of These Recipe Collections Find Similar Recipes »
 Steak Salads
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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