Gazpacho Steak Salad

Directions:

1. Place beef steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Combine dressing ingredients; refrigerate.
3. Combine lettuce, cherry tomatoes, cucumber and 1 cup green bell pepper; refrigerate.
4. Remove steak from marinade; discard marinade. Pat steak dry with paper towel.
5. Preheat grill to medium.
6. Grill shoulder steaks, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 15 to 19 minutes for medium rare(145°F) doneness; do not overcook), turning occasionally.
7. Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
8. Meanwhile prepare Crunchy Tortilla Strips:
   1. Add steak to salad mixture.
   2. Drizzle with dressing and top with tortilla strips.

Cook's Tip: 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.