Beef, It's What's for Dinner



	Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices


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	Crunchy Tortilla Strips: Heat oven to 400°F. 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.


	This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Gazpacho Steak Salad


		Ingredients:
1		pound beef shoulder steak or 1 pound beef top round steak, cut 1 inch thick
1		can (5-1/2 ounces) spicy 100% vegetable juice
8		cups mixed greens or 1 package (10 ounces) 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 (recipe follows)
		Gazpacho Dressing:
1		can (5-1/2 ounces) 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

		Instructions:
1.		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.
2.		Combine dressing ingredients; refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate.
3.		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.
4.		Meanwhile prepare Crunchy Tortilla Strips. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips.

Makes 4 servings.


		Nutrition information per serving, using beef shoulder steak: 255 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 80 mg cholesterol; 218 mg sodium; 16 g carbohydrate; 4.4 g fiber; 28 g protein; 4.6 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4.7 mg iron; 26.7 mcg selenium; 7.2 mg zinc. Nutrition information per serving, using beef top round steak: 252 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 203 mg sodium; 16 g carbohydrate; 4.4 g fiber; 30 g protein; 5.9 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.8 mg iron; 34.0 mcg selenium; 5.3 mg zinc.


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