Gazpacho Steak Salad

4 servings

Fresh summer flavors packed in this salad.


  • 1 pound beef shoulder steak or top round steak, cut 1-inch thick
  • 1 can (5 1/2 ounces) spicy 100% vegetable juice
  • 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 tablespoons olive oil
  • 1 clove garlic, minced
  • For the Salad:
  • 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


Place the steak and vegetable juice in a food-safe plastic bag; turnthe steak to coat. Close the bag securely and marinate in the refrigerator for 6 hours to overnight.

Combine the dressing ingredients; refrigerate.

For the salad, combine the lettuce, tomatoes, cucumber and green bell pepper; refrigerate.

Remove the steak from the marinade; discard the marinade. Place the steak on a grill over medium, ash-covered coals. Grill 16 to 20 minutes for medium-rare to medium doneness, turning occasionally. Carve the steak across the grain into thin slices. Season with salt and pepper.

Add the steak to salad mixture. Drizzle with the dressing and top with tortilla chips.

Recipe reprinted by permission of All rights reserved.

RecID 8434

nutrition information per serving

244 calories; 9g total fat; 60mg cholesterol; 240mg sodium; 16g carbohydrates; 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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