Instructions: 1. In a bowl, combine the Dijon mustard and Parmesan peppercorn dressing; mix well, cover and refrigerate.

2. In a heavy-bottom saute pan over high heat, sear the onions and peppers in hot oil; remove and reserve.

3. For each serving, grill or broil 4 oz. of steak, slice and lay atop 4 cups of mixed greens tossed with 1 oz. of grated Cheddar cheese and 4 oz. of the reserved onion and peppers; top with 2 oz. of the reserved Parmesan peppercorn dressing and 1-1/2 oz. of shoe-string potatoes.

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