This flavorful combo uses only one bowl and the grill; cleanup couldn't be any easier. Choose the greens you like best to give the salad customized character. Serve with grilled baguette, topped with sun-dried tomato tapenade, and icy cold beer.
Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.
Rub pepper into both sides of steak. Season with salt. Place the steak, scallions and bell pepper half on the grill and cook for 4 minutes. Turn the steak and vegetables and cook until the steak is medium-rare and the vegetables are slightly charred, 3 to 4 minutes more.
Let the steak stand for 5 minutes before cutting it, against the grain, into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.
Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.