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Gazpacho Steak Salad

Serves: 6
Cooking Time: 40 min


  • 6 New York strip steaks, 5 oz each
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, chopped
  • 14 oz Manischewitz® Beef Broth (1 can)
  • 2 cups tomato juice (1 cup for thicker gazpacho)
  • 1/4 cup white balsamic vinegar
  • 1/2 cup cucumber, peeled, seeded and diced
  • 1/4 cup green pepper, diced
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon Manischewitz Matzo Meal
  • Cayenne pepper, pinch
  • 6 cups wild greens, rinsed and dried
  1. Season steaks lightly with salt and pepper; sear steaks on both sides in a skillet over medium high heat; finish cooking in a 350° oven until desired doneness; set aside and keep warm.
  2. Sauté garlic in oil for 1 to 2 minutes; add Manischewitz® Beef Broth and simmer 5 minutes; add tomato juice and simmer an additional 5 minutes.
  3. Remove from heat and allow to cool.
  4. Place mixture in a food processor; add remaining ingredients (white balsamic vinegar through matzo meal) and purée.
  5. Divide wild greens evenly among serving plates; serve with gazpacho dressing on the side.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 406
  • Total Fat: 30g
  • Cholesterol: 79mg
  • Total Carbs: 12g
    • Dietary Fiber: 3g
  • Protein: 23g

View detailed nutrition