Ingredients
- 1 pound beef shoulder steak
- 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
- Crunchy Tortilla Strips
- 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 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 (145°) to medium (160°) 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. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips.
Recipe provided by Missouri Beef Council.
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