Grilled Steak & Vegetable Salad - K

• 12 cup kraft balsamic vinaigrette dressing, divided
• 34 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 8 cups spring greens
• 2 beefsteak tomatoes or 2 other large tomatoes, cut into wedges
• 12 cup slivered red onion

1. PREHEAT greased grill on medium-high.
2. Set aside 1/3 cup of the dressing for salad.
3. Brush remaining dressing lightly over one side of steak and insides of peppers.
4. GRILL steak and peppers 10 min, turning steak after 5 minute (peppers do not need turning) until medium doneness (160F).
5. MEANWHILE, arrange greens, tomatoes and onion on four serving plates.
6. Cut steak across grain into thin slices and peppers into strips; arrange over greens.
7. Drizzle reserved 1/3 cup dressing over salads.

beef sirloin steak, yellow peppers, salad greens, tomatoes, slivered red onion

Taken from www.food.com/recipe/grilled-steak-vegetable-salad-k-182790 (may not work)