• Gather all ingredients before starting the recipe.
  
• Wash and quarter 3-4 small white potatoes and cover with water. Bring to a boil, turn down to a fast simmer and cook for 15 minutes or until the potatoes are firm tender.
  
• Peel and slice 1 large Spanish onion.
• Cut strips from 2 whole cubanelle peppers and slice the steak into 1/2" slices.
  
• Heat 1 tbsp olive oil in large skillet over medium high heat and add onions, cook for 5-6 minutes or until the onions begin to soften.
  
• Add sliced peppers, toss and cook for another 5-6 minutes, season with kosher salt and freshly ground black pepper
• Drain potatoes and gently toss with peppers and onions.
  

Serving

• Place sliced 1 Romaine heart in the center of a serving platter, top with a mixture of onions, peppers and potatoes, and finally top with grilled steak slices, drizzle salad with 1-2 tbsp Zesty Italian dressing.