Gazpacho Steak Salad

• 1 pound beef shoulder steak
• 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
• Tortilla Chips or StripsGazpacho 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

Preparation

1  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.
2 Combine dressing ingredients; refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate.
3 Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill shoulder steaks, uncovered, 16 to 20 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally.
4 Add steak to salad mixture. Drizzle with dressing and top with tortilla chips or strips.

Source:

www.beefitswhatsfordinner.com