Made This Recipe? Add Your Photo

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a salad that can really be enjoyed!! Ths is a main meal nad not just a side salad - so delicious -

Ingredients Nutrition

  • 12 cup kraft balsamic vinaigrette dressing
  • 1 (3/4 lb) boneless beef roast, sirlion steak 1/2 -3/4 inch thick
  • 2 large yellow peppers, cut in half lengthwise
  • 8 cups torn mixed salad greens or 8 cups spring greens
  • 2 large tomatoes, cut into wedges
  • 12 cup thinly sliced red onion

Directions

  1. Preheat barbecue to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
  2. Grill steak and peppers, dressing-sides down, 10 minutes or until medium doneness (160F) turning steak after 5 minutes. (Peppers do not need turning). Meanwhile, cover four plates with greens; top with tomatoes and onions.
  3. Cut steak crosswise across the grain into thin slices; cut pepper into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.
  4. MAKE AHEAD: Grill extra pieces of steak or chicken to use later in salads or sandwiches.