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Gazpacho Steak Salad

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Top round beef steak, or top sirloin would be good in this recipe from the Texas Beef Council.

This dish starts with a very easy marinade: one can of spicy vegetable juice. It will tenderize beef shoulder or round steak and add flavor. Think ahead — make enough of this steak when you’re grilling to have leftovers for the salad.

Gazpacho Steak Salad

1 pound beef shoulder steak or top round steak, cut 1-inch thick
1 (5 1/2-ounce) can spicy 100 percent vegetable juice
8 cups mixed greens or 1 (10-ounce) package 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, to taste
Pepper, to taste
Tortilla strips for garnish

Gazpacho Dressing

1 (5 1/2-ounce) can spicy 100 percent 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 steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, 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 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper.

Add steak to salad mixture. Drizzle with dressing and top with tortilla chips.

Makes 4 servings.

From: The Texas Beef Council

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