This recipe is great for a weekend get together with friends. Make lots for leftovers, which can be added to cooked pasta for another meal.
In a large bowl, toss peppers, carrots and zucchini with oil, half each of the oregano and pepper. Place on greased grill over medium heat for about 10 minutes, turning occasionally until tender crisp. Remove to cutting board and chop coarsely.
Rub steak with Dijon mustard and sprinkle with remaining oregano and pepper. Place steak on greased grill over medium high heat and grill, turning once for about 5 minutes or until medium. Let rest on cutting board for 5 minutes then slice thinly.
In a large bowl, combine vegetables with steak, garlic and vinegar and toss to combine to serve.
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.