Grilled Steak & Vegetable Salad Prep Time: 15 min Total Time: 25 min Makes: 4 servings 1/2 cup Balsamic Vinaigrette Dressing, divided 3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick 2 large yellow peppers, halved lengthwise, seeded 8 cups torn mixed salad greens or spring greens 2 beefsteak or other large tomatoes, cut into wedges 1/2 cup slivered red onions PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers. GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160°F). MEANWHILE, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads. KITCHENS TIPS Make Ahead When grilling, grill extra pieces of steak or chicken to use later in salads or sandwiches.
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