Courtesy of The Beef Checkoff
4Servings•20 Min.Prep Time•20 Min.Cook Time•6 Hrs.Marinate Time•
原料：
1 lb. beef shoulder steak
1 can (5-1/2 oz.) spicy 100% vegetable juice
8 c. mixed greens or 1 pkg. (10 oz.) romaine and leaf lettuce mixture
1 c. baby pear tomatoes, halved
1 c. cucumber, cut in half lengthwise, then into thin slices
1 c. chopped green bell pepper
salt and pepper
Crunchy Tortilla Strips
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GAZPACHO DRESSING:
1 can (5-1/2 oz.) spicy 100% vegetable juice
1/2 c. chopped tomato
1/4 c. finely chopped green bell pepper
1 Tbsp. red wine vinegar
1 Tbsp. chopped cilantro
2 tsp. olive oil
1 clove garlic, minced
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CRUNCHY TORTILLA STRIPS:
1 corn tortilla
说明：
- 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 hr. or as long as overnight.
- Combine dressing ingredients; refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 c. green bell pepper; refrigerate.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill shoulder steaks, uncovered, 16-20 min. for medium rare to medium doneness (top round steak 16-18 min. 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:
- Heat oven to 400°F.
- Cut 1 corn tortilla in half, then crosswise into 1/4-in. wide strips.
- Place strips in single layer on baking sheet. Spray lightly with cooking spray.nonstick
- Bake 4-8 min. or until crisp.
Tip: This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.
- Recipe Courtesy of The Beef Checkoff.
营养：
| 成分 | 数值 |
|---|
| Calories | 255 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 80mg |
| Total Carbs | 16g |
| Fiber | 4g |
| Protein | 28g |
| Sodium | 218mg |