6 servings oil plus more for grill grate for brushing vegetables,
2 tablespoons olive oil extra-virgin
2 large orange bell peppers red yellow stemmed seeded cut into quarters
1 large onion red cut into 1/2-inch wide rings
0.3 cup red wine vinegar
6 servings salt and pepper black freshly ground
1 pound ny strip steak trimmed
4 cups watercress chopped
Equipment
bowl
whisk
grill
cutting board
Directions
Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use.
Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.
Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers.
Remove the vegetables from the grill to a cutting board and let cool slightly.
Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve.
Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare.
Transfer to a cutting board and let rest for 5 minutes.
Cut the steak against the grain into 1/2-inch slices and add to a medium bowl.
Pour 1/3 of the vinaigrette over the steak and toss to coat.
Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.
