Gazpacho Steak Salad

By March 19, 2018 June 28th, 2018 Beef, Beef Salads, Recipes
Gazpacho Steak Salad

Makes: 4 servings
Prep Time: 6 hours – overnight
Cook Time: 15-20 minutes


1 lb beef shoulder steak or 1 pound beef top round steak, cut 1 inch thick
1 can (5 1/3 ounces) spicy 100% vegetable juice
8 c mixed greens or 1 package (10 ounces) romaine and leaf lettuce mixture
1 c baby pear tomatoes, halved
1 c cucumber, cut in half lengthwise, then into thin slices
1 c chopped green bell pepper
Salt and pepper
Crunchy Tortilla Strips
1 clove garlic, minced

Gazpacho Dressing

1 can (5 1⁄2 ounces) spicy
100% vegetable juice
1⁄2 c chopped tomato
1⁄4 c finely chopped green bell pepper
1 T red wine vinegar
1 T chopped cilantro
2 t olive oil
1 clove garlic, minced


  1. Place beef steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat.
  2. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  3. Combine dressing ingredients; refrigerate.
  4. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate.
  5. Preheat grill to medium.
  6. Remove steak from marinade; discard marinade.
  7. Place steak on grid. Grill shoulder steaks, uncovered, 16 to 20 minutes, turning occasionally.
  8. Carve steak across the grain into thin slices.
  9. Season with salt and pepper, as desired.
  10. Meanwhile prepare Crunchy Tortilla Strips. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips.
  11. Serve.

Recipe and photo courtesy of The Beef Checkoff.

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