
gazpacho steak salad
Add some global flavors to a steak salad. Spicy vegetable juice, tomatoes, and peppers make for the perfect Spanish-style dressing to serve over greens.
Ingredients
- 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
- crunchy Tortilla Strips (recipe follows)
- 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
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
Directions
- 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, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 12 to 14 minutes for medium rare(145°F) 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.
Cook's Tips: Strips: Heat oven to 400°F. Cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Bake 4 to 8 minutes or until crisp.
NUTRITION INFORMATION
Nutrition information per serving, using Shoulder Steak: 255 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 80 mg cholesterol; 218 mg sodium; 16 g carbohydrate; 4.4 g fiber; 28 g protein; 4.6 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4.7 mg iron; 26.7 mcg selenium; 7.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.
Nutrition information per serving, using Top Round Steak: 252 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 203 mg sodium; 16 g carbohydrate; 4.4 g fiber; 30 g protein; 5.9 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.8 mg iron; 34 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.