8 cups torn mixed salad greens or 8 cups
tomatoes, cut into wedges
thinly sliced red onion
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.
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.
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.
MAKE AHEAD: Grill extra pieces of steak or chicken to use later in salads or sandwiches.
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Grilled Steak & Vegetable Salad (cont.)