Gazpacho Steak Salad
Servings
4 Servings
Ingredients
- 1 pound beef shoulder steak
- 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 or StripsGazpacho 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
Instructions
Preparation
- 1 Place beef steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.2 Combine dressing ingredients; refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate.3 Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill shoulder steaks, uncovered, 16 to 20 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. 4 Add steak to salad mixture. Drizzle with dressing and top with tortilla chips or strips.
- Source:
- www.beefitswhatsfordinner.com
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