Grilled Flank Steak Salad

Prepare Cilantro Dressing. Cover and chill half of the Cilantro Dressing.

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour the remaining Cilantro Dressing over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Remove meat from marinade; discard marinade.

Lightly brush sweet peppers, corn, and green onions with oil.

For a charcoal or gas grill, grill steak and corn on the rack of a covered grill directly over medium heat for 17 to 21 minutes or until steak is medium (160°F) and corn is tender, turning steak once and turning corn occasionally. Add sweet peppers to the grill for the last 8 minutes of grilling and green onions for the last 4 minutes of grilling, turning frequently. Let steak stand 5 minutes.

Thinly slice steak. Coarsely chop sweet peppers and green onions; cut corn from cobs.

Divide arugula between two salad bowls. Place sliced steak, grilled vegetables, and tomatoes on arugula. Drizzle salads with the reserved half of the Cilantro Dressing.