Gazpacho
Steak Salad
- 1 pound beef shoulder
steak or 1 pound beef top round steak, cut 1-inch thick
1 (5 1/2-ounce) can 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
Crunchy Tortilla Strips (recipe follows)
Gazpacho Dressing:
1 (5 1/2-ounce) can 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
- 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.
- Combine dressing ingredients;
refrigerate. Combine lettuce, teardrop 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 shoulder steaks, uncovered, 16 to 20 minutes for
medium rare to medium doneness (top round steak 16 to 18 minutes
for medium rare doneness; do not overcook), turning occasionally.
Carve steak across the grain into thin slices. Season with salt
and pepper, as desired.
- Meanwhile prepare Crunchy
Tortilla Strips. Add steak to salad mixture. Drizzle with dressing
and top with tortilla strips.
Makes 4 servings.
Nutrition information per
serving, using beef shoulder steak: 244 calories; 26 g protein;
16 g carbohydrate; 9 g fat; 240 mg sodium; 60 mg cholesterol;
4.1 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.4 mg
iron; 5.9 mg zinc.
Nutrition information per
serving, using beef top round steak: 250 calories; 30 g protein;
16 g carbohydrate; 7 g fat; 231 mg sodium; 71 mg cholesterol;
6.3 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 4.2 mg
iron; 5.2 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
