Spicy gazpacho steak salad

Name: Spicy gazpacho steak salad
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 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

Prep Time15 min
Total Time15 min
Makes3 servings

*PLUS Barbecuing Time: 8 minutes, Marinating Time: 60 minutes

By Chatelaine

Ingredients

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

Instructions

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.

FILED UNDER:

Dinner Beef lunch Salads

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