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Gazpacho Steak Salad

Ingredients

Salad

Gazpacho Dressing

Instructions

  1. Place beef steak and 1 can of vegetable juice or 1/2 cup A.1. Chicago Steakhouse Marinade 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.
  3. Combine lettuce, baby pear tomatoes, cucumber and 1 cup green bell pepper; refrigerate.
  4. 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 to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally.
  5. Carve steak across the grain into thin slices.
  6. Season with salt and pepper, as desired
  7. Meanwhile, heat oven to 400 degrees F.
  8. Cut tortillas in half, then crosswise into 1/4-inch wide strips in single layer on baking sheet.
  9. Bake for 4 to 8 minutes or until crisp.
  10. Add steak to salad mixture.
  11. Drizzle with dressing and top with tortilla strips.

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