Grilled Steak and Vegetable Salad

Ingredients

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
• 1 medium sweet potato, cut into 1/2-inch thick slices
• 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
• 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
• 2 cloves garlic, minced
• 1/4 teaspoon pepper