1 pound of beef shoulder steak or 1 pound of beef top round steak, cut 1 inch thick 1 can of spicy 100% vegetable juice 8 cups of mixed greens or 1 package of romain and leafy lettuce mixture 1 cup of baby pear tomatoes, halved 1 cup of cucumber, cut in half lengthwise then into thin slices 1 cup of chopped green bell pepper salt and pepper crunchy tortilla chips
Gazapacho Dressing: 1 can of spicy vegetable juice 1/2 cup of chopped tomato 1/4 cup of finely chopped green bell pepper 1 tablespoon of chopped cilantro 2 teaspoons of olive oil 1 of clove garlic, minced
Place beef steak and 1 can of vegetable juice in food safe plastic bag, turn steak coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight. Combine dressing ingredients and refrigerate. Combine lettuce, tomatoes, cucumber, and 1 cup of green bell pepper and then refrigerate. Remove steak from marinade. Place steak on grid over medium ash-covered coals. Grill shoulder steaks uncovered for 10 to 20 minutes Carve steak into thin slices when done. Meanwhile prepare crunchy tortilla strips. Add steak to salad mixture. Drizzle with dressing and tortilla strips.