Grilled Steak and Vegetable Salad

• 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
• 1-1/2 lb. boneless beef sirloin steak, 3/4 inch thick Whole Foods 1 lb For $7.99 thru 02/09
• 4 large yellow peppers, halved lengthwise, seeded Target 1 pkg For $2.99 thru 02/06
• 12 cups mixed salad greens
• 2 Roma tomatoes, sliced
• 1 small red onion, peeled, thinly sliced
• 4
• 4 s, favorite flavor
• 2 16 fl oz bottles , favorite flavor

1. Preheat an oiled grill to medium-high heat.
2. Brush 1/4 cup of the dressing over one side of steak and inside of yellow peppers.
3. Grill steak and peppers 10 min., turning steak after 5 min.
4. (peppers do not need turning) for medium-rare, or longer to desired doneness.
5. Arrange greens, tomatoes and onions on 4 serving plates.
6. Cut steak across the grain into thin slices and yellow peppers into strips; arrange over greens.
7. Drizzle each with 1 Tbsp.
8. of dressing.
9. Complement each meal with WHEAT THINS 100 Calorie Packs and JELL-O Sugar Free Pudding for dessert.
10. Enjoy meal with 8 fl oz CRYSTAL LIGHT per serving.

dressing, boneless beef sirloin steak, yellow peppers, mixed salad greens, tomatoes, red onion, favorite flavor, bottles

Taken from www.kraftrecipes.com/recipes/grilled-steak-vegetable-salad-76065.aspx (may not work)