Rib Eye Steak with Grilled Vegetable Salad

Just as I was getting ready to put my steak and vegetables on the grill last night, obviously oblivious to the developing weather situation, I turned on the t.v. to find an enourmous and daunting line of severe thunderstorms heading my way.   Since the grill was already preheated, I tried to weather the weather and cook my dinner despite the hurricane force winds.  After the neighbor's gigantic and cumbersome red umbrella was hoisted by the wind into my yard, almost impailing me, I decided to remove my half cooked dinner and finish it indoors.  Bummer :( 

By the time I preheated the oven and tried to keep my steak warm while I finished the rest of the meal, I overcooked it just a bit.  It was still tasty and quite tender nonetheless.  The vegetables including zucchini, yellow and orange pepper, and spring onions were actually cooked perfectly.  I sliced them and placed them in a bowl to be tossed with a vinaigrette of olive oil, balsamic vinegar, minced garlic, chopped capers, minced anchovies and salt and pepper.  A good sized handful of chopped fresh parsley brightened the salad just perfectly.  It was delicious but, fortunately, I have plenty leftover because I am sure this vegetable salad will be even more flavorful after marinating overnight.