Gazpacho Steak Salad Recipe | Blue Rhino

Ingredients

• 1 lb Beef Shoulder Steak or Beef Top Round Steak, cut 1 inch thick
• 1 can (5-1/2 oz) Spicy 100% Vegetable Juice
• 8 cup Mixed Greens or 1 pkg (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 Green Bell Pepper, chopped
• 1 clove Garlic, minced
• Salt, to taste
• Pepper, to taste
• Crunchy Tortilla Strips
• Gazpacho Dressing:
• 1/2 cup Tomato, chopped
• 1/4 cup Green Bell Pepper, finely chopped
• 1 tbsp Red Wine Vinegar
• 1 tbsp Chopped Cilantro
• 2 tsp Olive Oil
• Additional Item:
• Resealable Plastic Bag