Gazpacho Steak Salad

Gazpacho Steak Salad
1 lb. Ontario beef sirloin steak, cut 3/4 -inch thick
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 in half lengthwise, then into thin slices
1 cup chopped green bell pepper
salt and pepper
tortilla chips

Gazpacho Dressing:
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

Place steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight.

Combine dressing ingredients; refrigerate.

Combine lettuce, 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 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper.

Add steak to salad mixture. Drizzle with dressing and top with tortilla chips.

Makes 4 servings.

PER SERVING: 244 calories; 26 g. protein; 16 g carbohydrate; 9 g fat; 240 mg sodium; 60 mg cholesterol; 4.1 mg niacin; 0.5 mg vitamin B6; 2.6 mg vitamin B12; 4.4 mg iron; 5.9 mg zinc.