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Gazpacho Steak Salad

Eileen Goltz | Meat

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 roma tomatoes, halved
1 cup cucumber cut in half lengthwise, then into thin slices
1 cup chopped green bell pepper
Salt and pepper
Corn chips

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


Instructions

Place the steak and 1 can vegetable juice in self sealed plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. In a bowl combine the vegetable juice, chopped tomato, peppers, red wine vinegar, cilantro, olive oil and garlic. Mix well, cover and refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate. Remove steak from marinade and discard marinade. Grill steaks, uncovered for 16 to 20 minutes for medium rare to medium doneness, turning occasionally.

Carve the steak across the grain into thin slices. Season with salt and pepper, as desired.  Place the steak on top of the salad mixture, drizzle with dressing and decorate with tortilla.