The classic flavors of gazpacho are put
to great use in this refreshing entree salad which offers an
excellent source of protein, niacin, vitamin B6, vitamin B12,
iron, selenium and zinc, and a good source of fiber.
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 additional tortilla strips for garnish, if desired.
Makes 4 servings.
Crunchy Tortilla 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. Spray lightly with cooking spray.nonstick. Bake 4 to 8
minutes or until crisp.
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.
