Grilled Vegetable And Flank Steak Salad With Blue Cheese Vinaigrette

• 1 (1-lb.) flank steak, trimmed
• 1/4 cup olive oil, divided
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 medium yellow squash, halved lengthwise
• 2 (1/2-in.-thick) slices red onion
• 1 red bell pepper, quartered
• 1 1/2 tablespoons white wine vinegar
• 1/8 teaspoon sugar
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1/2 cup halved grape tomatoes

1. Heat a grill pan over medium-high.
2. Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
3. Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
4. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.

flank steak, olive oil, garlic, kosher salt, black pepper, yellow squash, red onion, red bell pepper, white wine vinegar, sugar, blue cheese, halved grape tomatoes

Taken from www.myrecipes.com/recipe/grilled-vegetable-flank-steak-salad-blue-cheese-vinaigrette (may not work)