GRILLED STEAK & VEGETABLE SALAD

Grilled Steak & Vegetable Salad image

Vinaigrette does double duty as both a marinade and a dressing in this main-dish salad.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

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Ingredients

1/2 cup KRAFT Lite 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 loosely packed torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions

Steps:

Heat grill to medium-high heat.
Reserve 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.
Place steak and peppers, dressing sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with salad greens; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g