Grilled Steak and Roasted Pepper Salad

1-1/2	lb.	beef flank steak
2		roasted red peppers *
6	T	vegetable oil
1	T	balsamic vinegar
3	T	white vinegar
1	T	minced garlic
1-1/4	tsp	dry mustard
2	cups	chopped watercress
1/4	cup	chopped red onion
1	cup	cherry tomatoes, halved

* roasted red peppers can be bought in specialty food shops or
  in the condiment aisle of your grocery store

Preheat broiler. Place flank steak on broiler tray and sprinkle with
salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak
lengthwise. Slice across the grain of the meat into thin strips.

Cut roasted peppers into thin strips. Halve strips crosswise.

Blend oil, vinegars, garlic and dry mustard in a large bowl until well-
mixed. Add steak strips, roasted pepper strips, watercress and onion;
toss to combine. Season with salt and pepper. Chill for at least two
hours or up to eight hours. Mix in tomatoes and serve.

Makes 6 servings.

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