Steak and Marinated Red Pepper Salad with Apricot Brandy Vinaigrette

Here's one dish on which you can use those wonderful marinated vegetables.  Not to mention a new wonderful vinaigrette to use on just about any salad.

This recipe calls for marinating a ball tip steak, but I had some leftover New York strip which I used.  And as usual, I used the small pickling cucumbers.  I used this as a side salad for my French onion soup, but in a larger portion, this would make a great entree salad.

STEAK and MARINATED RED PEPPER SALAD with APRICOT BRANDY VINAIGRETTE

Vinaigrette:
1/4 cup freshly-squeezed orange juice
3 Tbsp minced shallots
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 Tbsp minced garlic
1/2 cup olive oil
1/4 cup apricot brandy

Salad:
Marinated ball tip steak, grilled
mix of spring greens and romaine
grape tomatoes
cucumber slices
marinated red pepper strips (see yesterday's post)

To make the vinaigrette:
Whisk all ingredients together.

To make the salad:
Mix salad ingredients except steak and toss with apricot brandy vinaigrette.  Slice steak thin and place on top of salad and drizzle with some of the vinaigrette.