Grilled Flank Steak and Peppers with Baby Kale Salad

Year Round Fresh pg 233 6 points 4 servings

1 (1 lb) lean flank steak, trimmed
4 t steak seasoning blend
1 lb mini bell peppers, left whole
1 T olive oil
2 t white balsamic vinegar
1/4 t salt
1/8 t black pepper
5 c loosely packed baby kale and spinach blend
1/4 c shaved Parmesan cheese

1. Spray grill rack with nonstick spray and preheat grill to medium-high or prepare med-high fire.
2. Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning occasionally and turning steak once, until peppers are tender and instant-read thermometers inserted into center of steak registers 145, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3. Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad among 4 plates, top with steak and peppers.
4 slices steak, 3/4 c peppers, and 1 c salad