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Recipe: gazpacho steak salad

gazpacho steak salad recipe image
Gazpacho steak salad serving suggestion

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

  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 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.
  4. 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.

Steaks |  Salads