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Gazpacho Steak Salad

Related recipes: Salads, Low-Carbohydrate, Child-Friendly
Gazpacho Steak Salad: Main Image
From: National Cattleman's Beef Association

Quick Facts

Servings: 4

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Wine Pairings

  1. Merlot
  2. Pinot Noir

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.
Recipe courtesy of the National Cattleman’s Beef Association

Crunchy Tortilla Strips: Heat oven to 400°F. Cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Bake 4 to 8 minutes or until crisp.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Nutrition Facts

Calories 237
  Calories from Fat 86 (36%)
(15%)Total Fat 10g
(14%)Saturated Fat 3g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 6g
(22%)Cholesterol 65mg
(10%)Sodium 240mg
(28%)Potassium 994mg
Total Carbohydrate 11g
(16%)Dietary Fibre 4g
Sugars 6g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.