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Tops Friendly Markets Recipes

Gazpacho Steak Salad

New York Beef Industry Council Recipe Collection

Yield: 4 servings

Preparation Time: 30 min; Total Time: 6 1/2 hrs or overnight


Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 252
Calories From Fat: 72
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 61mg
Sodium: 203mg
Total Carbohydrates: 16g
Dietary Fiber: 4.4g
Protein: 30g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Place beef steak and 1 cup JD Barrel Bourbon Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, baby pear 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 shoulder steaks, covered, 12 to 17 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness (top round steak 12 to 14 minutes for medium rare (145 degrees F) 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 degrees 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.

*Shoulder steak may be substituted for the top round steak

Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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