Fire-Roasted Fall Salad

Directions

1. 1
   Marinate steaks in 2-1/4 cups dressing (or in 3 Tbsp.
2. 2
   dressing for trial recipe) in non-reactive pan in refrigerator at least 30 min.
3. 3
   or up to 2 hours.
4. 4
   Remove steaks from marinade; discard marinade.
5. 5
   Grill steaks on medium-high heat 4 to 5 min.
6. 6
   or until medium doneness (160 degrees F), turning once.
7. 7
   Meanwhile, toss zucchini and onions with 3/4 cup of the remaining dressing (or with 1 Tbsp.
8. 8
   of the remaining dressing for trial recipe).
9. 9
   Grill 3 to 5 min.
10. 10
    or until vegetables are crisp-tender, turning occasionally.
11. 11
    Remove steaks and vegetables from grill.
12. 12
    Season with salt and black pepper.
13. 13
    Cut steak into thin slices and vegetables into bite-size pieces; place in large bowl.
14. 14
    Add all remaining ingredients except remaining dressing; mix lightly.
15. 15
    For each serving: Plate 4 cups salad; top with 3 Tbsp.
16. 16
    of the remaining dressing.