Gazpacho Flat Iron Steak Salad 

Source: Beef Tips.com

Marinate Time: 2-6 hours

1 pound beef flat iron (top blade) steaks or 1 pound beef top round steak, cut 1-inch thick 
1 can (5-1/2 ounces) spicy 100% vegetable juice 
8 cups mixed greens or 1 package (10 ounces) romaine and leaf lettuce mixture 
1 cup baby pear tomatoes, halved or cherry tomatoes, halved 
1 cup cucumber, cut in half lengthwise, then into thin slices 
1 cup chopped green bell pepper 
Salt and pepper 
Crunchy Tortilla Strips (recipe follows) 
Marinade and/or Sauce:

Gazpacho Dressing: 
1 can (5-1/2 ounces) spicy 100% vegetable juice 
1/2 cup chopped tomato 
1/4 cup finely chopped green bell pepper 
1 tablespoon red wine vinegar 
1 tablespoon chopped cilantro 
2 teaspoons olive oil 
1 clove garlic, minced 

Place beef steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 2-6 hours (if using top round steak marinate no less than 6 hours, preferably 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 flat iron steaks, covered, 10 to 14 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Let steak rest 10 minutes before carving. 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. Makes 4 servings.

Crunchy Tortilla Strips: 
Heat oven to 400°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.

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