2 large red bell peppers, cored and quartered 2 tablespoons lemon juice 6 tablespoons olive oil 1/2 teaspoon curry powder 1/4 teaspoon salt Freshly ground pepper 3 cups (about 3/4 pound) grilled flank steak, thinly sliced and cut into 1-inch pieces 16 curried roasted potatoes, quartered 3/4 cup thinly sliced green onions 2 tomatoes, cut into 10 wedges each 2 tablespoons capers, rinsed and drained 1/2 cup minced parsley

Step 1 Place peppers on rimmed baking sheet skin-side up. Broil until skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and let sit 5 minutes. Scrape off skin and cut peppers into thin slices; set aside.

Step 2 Combine lemon juice, oil, curry, salt and pepper to taste in small mixing bowl. Whisk to combine. Taste and adjust seasonings. Set aside.

Step 3Combine flank steak, potatoes, roasted peppers, onions, tomatoes, capers and parsley in large bowl. Toss lightly to combine. Add dressing, toss to mix thoroughly, then serve immediately.

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