Spicy gazpacho steak salad

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15 min


3 servings

* PLUS Barbecuing Time: 8 minutes, Marinating Time: 60 minutes


  • 1 jalapeno
  • 1 cup bottled sun-dried tomato and oregano salad dressing , zesty Italian or Caesar vinaigrette
  • 1/4 cup chopped basil , or cilantro or 1/2 tsp each of dried basil and dried leaf oregano
  • 1/4 tsp Tabasco sauce
  • 375-g flank steak
  • 1 pint red cherry tomatoes , or 1/2 pint each of cherry and yellow teardrop tomatoes or 6 plum tomatoes
  • 1 bell pepper , preferably yellow
  • 1/2 English cucumber
  • 1 small red onion


  • Cut jalapeño in half, remove seeds and finely mince. In a small bowl, stir jalapeño with dressing, basil and Tabasco. Place steak in a resealable plastic bag and pour 1/2 cup (125 mL) jalapeño dressing overtop. Seal, then place bag in a bowl and marinate at room temperature for 1 hour, turning over periodically. Or marinate in the refrigerator overnight. If marinating for longer than 2 hours, cover and refrigerate remaining dressing.
  • When ready to barbecue, grease grill and preheat barbecue to high. Cut cherry tomatoes in half or plum tomatoes into quarters. Core and seed sweet pepper, then cut into 1/2-inch (1-cm) pieces. Cut cucumber in half and seed, if you like, but leave skin on. Cut into 1/2-inch (1-cm) pieces. Cut onion in half and slice lengthwise into thin strips. Place tomatoes, sweet pepper, cucumber and onion in a salad bowl. Toss with reserved 1/2 cup (125 mL) dressing. For medium-rare steak, grill from 4 to 6 minutes per side. Let stand 5 minutes, then thinly slice against the grain. Serve on top of salad.

Nutrition (per serving)

  • Calories
  • 469,
  • Protein
  • 29.9 g,
  • Carbohydrates
  • 24.8 g,
  • Fat
  • 28.5 g,
  • Fibre
  • 4.1 g,
  • Sodium
  • 761 mg.

A refreshing salad gets a healthy protein boost from barbecued zesty flank steak. Great with a crusty baguette and chilled wine.