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

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, 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.
4. 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 (205°C). 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.

Recipe and photograph provided courtesy of the Beef Industry Council.