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Fresh summer flavors packed in this salad.
Prep Time: 25 minutes
Refrigerate: 6 hours to overnight
Cook Time: 16 - 20 minutes
Servings: Serves 4


~ 1 lb. beef shoulder steak or top round steak, cut 1-inch thick
~ 1 can (5½ oz.) spicy 100% vegetable juice
~ 8 cups mixed greens or 1 package (10 oz.) 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
~ tortilla chips

Gazpacho Dressing:

    ~ 1 can (5½ oz.) spicy 100% vegetable juice
    ~ 1/2 cup chopped tomato
    ~ 1/4 cup finely chopped green bell pepper
    ~ 1 Tbsp. red wine vinegar
    ~ 1 Tbsp. chopped cilantro
    ~ 2 tsp. 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.

Nutrition information per serving:
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 mg mcg vitamin B12; 4.4 mg iron; 5.9 mg zinc.

Recipe courtesy of Texas Beef Council

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