Steak Salad

Prepare Steak: Stir together first 6 ingredients in an 11- x 7-inch baking dish. Add steak to marinade, turning to coat. Cover and marinate in the refrigerator 45 minutes, turning occasionally. 

Meanwhile, prepare Vegetables: Bring 2 qt. water, potatoes, and 1 tsp. salt to a boil in a medium. saucepan; reduce heat, and simmer, uncovered, 18 to 20 minutes or until tender, adding vegetables; rinse under cold running water until broccoli is cool. Drain well. Let potatoes cool completely. 

Meanwhile, prepare Basil Vinaigrette: Whisk together all ingredients in a small bowl. Cover and chill until ready to use. 

Place potatoes, broccoli, tomatoes, and next 4 ingredients in a large bowl. Cover and chill until ready to use. 

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Place steak on cooking grate, and grill 6 minutes on each side or until a thermometer registers 145° (medium-rare). Transfer steak to a plate; let cool completely. Cut steak into bite-size strips. 

Add steak to vegetables. Drizzle with Basil Vinaigrette; toss well