Pesto Steak Salad

Step1
For the vinaigrette, combine the basil, mint, garlic, and pine nuts in the food processor and pulse several times until a coarse mixture forms. Add the vinegar, mustard, salt, and pepper. Turn on the food processor, then slowly drizzle in olive oil and blend until incorporated.
Step2
To grill the veggies, preheat grill or grill pan to medium-high. While the is warming, prep the veggies. In a large bowl, toss the peppers, zucchini, green onions, radishes, avocado, and red onion with the olive oil and salt. Place the veggies on the grill or pan and grill 4 minutes on each side, or until slightly blackened. Remove the vegetables from the grill and cool slightly. Cut into 1 inch pieces and set aside.
Step3
To grill the steak, heat the grill or grill pan. Coat the steak with salt and pepper. Grill the steak to desire doneness. Transfer to cutting board and allow to rest 2 to 3 minutes, then cut into slices.
Step4
To assemble salad, in a large bowl, combine the grilled vegetables with arugula and tomatoes. Add the vinaigrette and toss gently. Transfer salad to a serving platter and place the steak slices on top.