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Grilled Steak & Vegetable Salad




Source of Recipe


kraft foods






List of Ingredients



• 1/2 cup balsamic vinaigrette dressing, divided
  
• 3/4 lb beef sirloin steak, 1/2" to 3/4" thick
  
• 2 large yellow peppers, halved lengthwise and seeded
  
• 8 cups torn mixed salad greens or spring greens
  
• 2 beefsteak or other large tomatoes, cut into wedges
  
• 1/2 cup slivered red onion
  






Instructions



1. Preheat greased grill to medium-high heat. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over 1 side of steak and inside of yellow peppers. Grill steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) for medium-rare, or longer if desired.
   
2. Meanwhile, arrange greens, tomatoes and onion on 4 serving plates. Cut steak across grain into thin slices and yellow peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.
   






Final Comments


Makes 4 servings