Ingredients:
1 (8 ounce) boneless beef top sirloin steaks, 1/2 inch thick
1/2 balsamic vinaigrette, with extra virgin olive oil dressing divided
1 large red peppers, cut into 2-inch-wide strips
1/2 lb fresh asparagus spears, cleaned ( about 4 medium spears)
1 tablespoon olive oil
1 (5 ounce) bags torn mixed salad greens ( about 5 cups)
1/4 cup crumbled blue cheese
Directions:
Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minute on each side for medium doneness (160 F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minute or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Servings: 1
Time preparation: 5 min.
Time total: 10 min.