Grilled Steak & Vegetable Salad

1/2 cup Balsamic Vinaigrette Dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
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

Preheat grill to medium-high heat.  Reserve 1/3 cup of the dressing.  Brush remaining
dressing lightly onto one side of the steak and onto cut side of peppers.
Place steak and peppers on grill, dressing-sides down.  Grill steak 5 minutes on each side or
until medium doneness and grill peppers 10 minutes.  (Peppers do not need turning.)
Meanwhile, cover four serving plates with greens; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips.  Arrange steak and
peppers over salads.  Drizzle with the reserved 1/3 cup of dressing.