Grilled Steak & Vegetable Salad

• 1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
• 1 boneless beef sirloin steak (3/4 lb./340 g), 1/2 to 3/4 inch thick Whole Foods 1 lb For $7.99 thru 02/09
• 2 large yellow peppers, cut lengthwise in half
• 8 cups spring greens or torn mixed salad greens
• 2 large tomatoes, cut into wedges
• 1/2 cup thinly sliced red onions

1. Heat barbecue to medium-high heat.
2. Reserve 1/4 cup dressing; brush remaining dressing onto top of steak and cut-sides of peppers.
3. Grill steak and peppers, dressing-sides down, 10 min.
4. or until steak is medium donensss (160 degrees F) and peppers are crisp-tender, turning steak after 5 min.
5. (No need to turn peppers.)
6. Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.
7. Cut steak across the grain into thin slices; cut peppers into strips.
8. Arrange steak and peppers over salads.
9. Drizzle with reserved dressing.

dressing, beef sirloin steak, yellow peppers, spring greens, tomatoes, red onions

Taken from www.kraftrecipes.com/recipes/grilled-steak-vegetable-salad-88536.aspx (may not work)