Ingredients

* /2 cup Balsamic Vinaigrette Dressing, divided
* 3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick
* 2 large yellow peppers, halved lengthwise, seeded
* 8 cups torn mixed salad greens or spring greens
* 2 beefsteak or other large tomatoes, cut into wedges
* 1/2 cup slivered red onions

Directions

1. PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.
2. GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness.
3. MEANWHILE, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.