Grilled steak and veggie salad

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.


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