Ingredients

• 4 portobello mushroom caps
• 2 teaspoons Worcestershire sauce, eyeball the amount
• 2 teaspoons balsamic vinegar, a splash
• 2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling
• 1 1/2 pounds ground sirloin
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeno, seeded and chopped
• 2 tablespoons tomato paste
• 2 tablespoons dark chili powder, a palm full
• 1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
• 8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced
• 2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley
• Macho Gazpacho Vegetable Chunk Salad, recipe follows

Directions

Macho Gazpacho Vegetable Chunk Salad:

1/2 seedless cucumber, also known as English cucumber

2 vine ripe tomatoes, seeded

1 green bell pepper, seeded

1/2 red onion, peeled

4 ribs celery from the heart, including leafy tops

3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley

1 tablespoon red wine vinegar

1 lime or 1/2 lemon, juiced

1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)

1/4 cup extra-virgin olive oil, eyeball the amount

Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Yield: 4 servings

Prep Time: 10 minutes

Ease of preparation: easy