Spicy gazpacho steak salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes3 servings
*PLUS Barbecuing Time: 8 minutes, Marinating Time: 60 minutes


  • 1 jalapeno

  • 1 cup bottled sun-dried tomato and oregano salad dressing, zesty Italian or Caesar vinaigrette

  • 1/4 cup chopped basil, or cilantro or 1/2 tsp each of dried basil and dried leaf oregano

  • 1/4 tsp Tabasco sauce

  • 375-g flank steak

  • 1 pint red cherry tomatoes, or 1/2 pint each of cherry and yellow teardrop tomatoes or 6 plum tomatoes

  • 1 bell pepper, preferably yellow

  • 1/2 English cucumber

  • 1 small red onion


  • Cut jalapeño in half, remove seeds and finely mince. In a small bowl, stir jalapeño with dressing, basil and Tabasco. Place steak in a resealable plastic bag and pour 1/2 cup (125 mL) jalapeño dressing overtop. Seal, then place bag in a bowl and marinate at room temperature for 1 hour, turning over periodically. Or marinate in the refrigerator overnight. If marinating for longer than 2 hours, cover and refrigerate remaining dressing.

  • When ready to barbecue, grease grill and preheat barbecue to high. Cut cherry tomatoes in half or plum tomatoes into quarters. Core and seed sweet pepper, then cut into 1/2-inch (1-cm) pieces. Cut cucumber in half and seed, if you like, but leave skin on. Cut into 1/2-inch (1-cm) pieces. Cut onion in half and slice lengthwise into thin strips. Place tomatoes, sweet pepper, cucumber and onion in a salad bowl. Toss with reserved 1/2 cup (125 mL) dressing. For medium-rare steak, grill from 4 to 6 minutes per side. Let stand 5 minutes, then thinly slice against the grain. Serve on top of salad.

Nutrition (per serving)

Calories 469, Protein 29.9g, Carbohydrates 24.8g, Fat 28.5g, Fibre 4.1g, Sodium 761mg.

A refreshing salad gets a healthy protein boost from barbecued zesty flank steak. Great with a crusty baguette and chilled wine.