Gazpacho Steak Salad

Gazpacho Steak Salad


1½ pounds beef petite shoulder tender
2 tablespoons Dierbergs olive oil
1 teaspoon coarse salt
Freshly ground black pepper
1 package (10 ounces) hearts of romaine lettuce
2 cups grape or cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, and sliced
1 green bell pepper, quartered, seeded, and chopped
Cilantro Vinaigrette (recipe link below)
1 cup tortilla strips
Grated manchego cheese (optional)


Trim and discard fat and silver skin from beef. Brush olive oil over beef; season with salt and pepper. Place beef on oiled grid over medium-high heat; cover and grill until internal temperature is 145˚F. for medium, about 8 to 10 minutes per side. Cover and let stand 10 minutes before thinly slicing.

In large bowl, combine romaine, tomatoes, cucumber, and bell pepper; toss until well mixed. Arrange salad on individual serving plates. Top with sliced beef, drizzle of Vinaigrette, and sprinkle of tortilla strips. If desired, grate cheese over top of each salad. Serve remaining Vinaigrette on the side.


Look for Fresh Gourmet Tortilla Strips in the salad dressing aisle with the croutons.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 431
Cholesterol: 75 mg
Fat: 29 g
Sodium: 595 mg
Carbohydrates: 14 g
Protein: 27 g
Fiber: 3 g

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