Gazpacho Steak Salad

• From: National Cattleman's Beef Association

Ingredients

• 1 pound beef shoulder steak or 1 pound beef 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

• Gazpacho 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

• 2 teaspoons olive oil

• 1 clove garlic, minced

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, 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 tortilla strips.