Grilled Steak and Vegetable salad

½ c. Light Balsamic Vinaigrette Dressing, divided
1 boneless steak
2 large yellow peppers, cut lengthwise in half
8 cups of spring greens or torn mixed salad greens
2 large tomatoes cut into wedges
½ cup thinly sliced red onions
Directions:
Preheat grill to med-high heat. Reserve 1/3 cup of the dressing. Brush the remaining lightly onto one side of the steak and onto cut sides of peppers.
Place steak and peppers on grill, dressing side down. Grill steak 5 min. on each side or to your likings. Grill peppers for 10 min. (Peppers do not need turning.) Meanwhile, place greens in bowls and 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 remaining dressing.