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1
For the vinaigrette: Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved.
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2
While whisking constantly, pour in the olive oil.
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3
Stir in the chives, taste, and adjust seasoning as desired.
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4
Set aside until ready to use.
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5
For the salad: Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.
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6
Brush the vegetables all over with oil and season well with salt and pepper, to taste.
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7
Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers.
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8
Remove the vegetables from the grill to a cutting board and let cool slightly.
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9
Cut the onion rings into quarters and cut the peppers into 1-inch cubes.
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10
Reserve.
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11
Season the steak generously with salt and freshly ground black pepper.
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12
Grill the steak until desired doneness, about 4 minutes on each side for medium-rare.
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13
Transfer to a cutting board and let rest for 5 minutes.
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14
Cut the steak against the grain into 1/2-inch slices and add to a medium bowl.
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15
Pour 1/3 of the vinaigrette over the steak and toss to coat.
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16
Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine.
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17
Top with the steak, adjust seasoning, as desired, and serve.
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18
Serves: 4; Calories: 261; Total Fat: 12 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar: 6 grams; Fiber: 2.5 grams; Cholesterol: 45 milligrams; Sodium: 724 milligrams
