Grilled Steak & Vegetable Salad

• 12 cup kraft balsamic vinaigrette dressing
• 1 (3/4 lb) boneless beef roast, sirlion steak 1/2 -3/4 inch thick
• 2 large yellow peppers, cut in half lengthwise
• 8 cups torn mixed salad greens or 8 cups spring greens
• 2 large tomatoes, cut into wedges
• 12 cup thinly sliced red onion

1. Preheat barbecue to medium-high heat.
2. Reserve 1/3 cup of the dressing.
3. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
4. Grill steak and peppers, dressing-sides down, 10 minutes or until medium doneness (160F) turning steak after 5 minutes.
5. (Peppers do not need turning).
6. Meanwhile, cover four plates with greens; top with tomatoes and onions.
7. Cut steak crosswise across the grain into thin slices; cut pepper into strips.
8. Arrange steak and peppers over salads.
9. Drizzle with the reserved 1/3 cup dressing.
10. MAKE AHEAD: Grill extra pieces of steak or chicken to use later in salads or sandwiches.

boneless beef roast, yellow peppers, salad greens, tomatoes, red onion

Taken from www.food.com/recipe/grilled-steak-vegetable-salad-372332 (may not work)