Gazpacho Steak Salad

Serves: 6
Cooking Time: 40 min

Ingredients

• 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

Preparation:

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.