Gazpacho Steak Salad - KTRE.com | Lufkin and Nacogdoches, Texas

5/23/08, In The Kitchen

Gazpacho Steak Salad

Servings
   Serves 4
Prep Time
   25 minutes
Refrigerate
   6 hours to overnight
Cook Time
   16 - 20 minutes

Ingredients

1 lb. beef shoulder steak or top round steak, cut 1-inch thick

1 can (5 1/2 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 (5 1/2 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

Instructions

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.

Nutritional Information

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.

TIPS:

  • Gazpacho is a chilled soup with fresh vegetables in the ingredient lineup which is where the title of this recipe is from. The dressing is very similar.
  • Use a food safe, tip-top plastic bag, preferable freezer proof to keep the bag from piercing or tearing.
  • This recipe suggests discarding the marinade. For food safety reasons, the rule of thumb is to discard or bring to a boil if using again in the recipe.
  • This recipe is perfect for grilling both outdoors on a gas or charcoal grill or an indoor grill or grill pan.
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