1 lb. sirloin, top round or flank steak, about 1-inch thick
1 can (5 1/2 oz.) spicy 100% vegetable juice
Tony’s Chile Arriba seasoning, to taste

4 cups mixed greens
3 cups baby spinach
1 cup shredded cabbage; red, green or a combination
1 cup grape or cherry tomatoes, halved
1 cup cucumber, cut in half lengthwise, then into thin slices
1 cup chopped bell peppers
-- salt and pepper
-- tortilla chips

Gazpacho Dressing:
1 can (5 1/2 oz.) spicy 100% vegetable juice
½ cup chopped tomato
¼ cup finely chopped green bell pepper
1 TBS red wine vinegar
1 TBS chopped cilantro
2 tsp olive oil
1 clove garlic, minced

Place steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, tomatoes, cucumber and 1 cup green bell pepper; refrigerate.

Remove steak from marinade; discard marinade, sprinkle with Chile Arriba seasoning to taste. Place steak on grid over medium, ash-covered coals. Grill to medium rare / medium, turning as needed. Rest steak for five minutes and cut into thin slices.

Add steak to salad mixture. Drizzle with dressing and top with tortilla chips. Serves 3-4