1/4 cup light Balsamic vinaigrette dressing, divided
1 boneless steak
2 large yellow peppers, cut lengthwise in half
8 cups spring greens, torn in bite size pieces
2 large tomatoes cut into wedges
1/2 cup thinly sliced red onions
Preheat grill to med-hi heat. Reserve 1/3 cup dressing. Brush remaining dressing lightly onto one side of steak and onto cut sides of peppers. Place steak and peppers on grill, dressing side down. Grill steak 5 min on each side or to liking. Grill peppers 10 min. Meanwhile place greens in bowls and top with tomatoes and onions. Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with remaining dressing. Serve immediately.