For a yummy combination of steak and veggies, give this recipe from Missouri Beef Industry Council a try. Pear tomatoes are in abundance right now and the combination of yellow and red varieties will make this dish pop. Add some green peppers, fresh cilantro, garlic and cucumbers to your fresh (Missouri!) beef and you can count on this being a healthy and delicious dinner sure to get great reviews from family and friends.
Thinking of serving this for a special event? Try pairing it with a glass of Missouri wine from one of the 121 wineries spread across the state.
Salad Ingredients
- 1 lb beef shoulder steak or 1 lb beef top round steak, cut 1 inch thick
Try AgriMissouri member US Wellness Meats - 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 into thin slices
- 1 cup chopped green bell pepper
- Salt and pepper
Crunchy Tortilla Strip Ingredients
- 2 corn tortillas
Dressing Ingredients
- 1 can (5−1/2 oz) spicy 100% vegetable juice
- 1/2 cup chopped tomato
- 1/4 cup finely chopped green bell pepper
- 1 tbsp red wine vinegar
- 1 tbsp chopped cilantro
- 2 tsp olive oil
- 1 clove garlic, minced
Gazpacho Salad Method
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 to medium 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.
Meanwhile prepare Crunchy Tortilla Strips. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips.
Crunchy Tortilla Strips Method
Heat oven to 400°. Cut 2 corn tortillas in half, then crosswise into 1/4−inch wide strips. Place strips in single layer on baking sheet. Bake 4 to 8 minutes or until crisp.
Recipe from Missouri Beef Industry Council and photo from Beef It's What's for Dinner
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