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1
To prepare the dressing, process the ingredients in a blender.
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2
Season with salt and pepper.
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3
Preheat the broiler.
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4
Broil the peppers, turning from time to time, until blackened on all sides.
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5
Let cool until handleable.
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6
Remove the blackened skin, seeds, and ribs.
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7
Cut the peppers into thick strips.
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8
Preheat the oven to 375F (190C).
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9
Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper.
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10
Roast for 20 minutes.
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11
Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar.
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12
Roast for 10 minutes more, until the onions are tender.
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13
Let cool.
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14
Increase the oven temperature to 425F (220C).
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15
Heat remaining 4 tbsp oil in a large frying pan over high heat.
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16
Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides.
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17
Transfer to a roasting pan.
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18
Roast about 20 minutes until a meat thermometer reads 130F (55C) for medium-rare meat.
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19
Transfer to a carving board.
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20
Let cool, and thinly slice the beef.
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21
Toss the mesclun with 1/4 cup of dressing.
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22
Add the beef, red pepper, onions, and cherry tomatoes.
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23
Serve with extra dressing on the side.
