Charred Steak Salad with Spicy Dressing

We liked this recipe and it would be a 4/5 with a few changes.

1) Do not use arugula or any bitter green.  Spinach works okay but use a mixed light green. The bitter gerens don't have any sweetness to counter act them and don't mix well with the recipe.

2) Blanch the veggies before them grilling them to make them more tender, otherwise they are a little too tough.

3) To make the dressing less spicy, we did 1/2 siracha and 1/2 Worcestershire instead of 3tbs chili sauce. I have a spicy pallet, so 1tbsp of siracha with 2tbsp of Worcestershire work well too.

Tried this for the first time and my husband gave it good reviews. I found the dressing to be a bit spicy but I loved the texture of the char on the broccoli and cauliflower. Served it with sliced bread and goat cheese spread. A few things that I changed: I used left-over tri-tip steak from earlier in the week. So I didn't use the rosemary sprigs or perform those steps. I didn't have a full cup of mayo so I used 1/2 cup and then a 1/2 cup low fat sour cream. Next time I will use all sour cream. I used 1 tablespoon of rice wine vinegar and 1 tablespoon of white wine vinegar (again because I didn't have enough rice wine vinegar). I used 3 tablespoons lime juice. I think that 3 tablespoons of the Asian chili-garlic sauce is a little bit too much as it was very spicy. I couldn't eat all of my serving but my husband enjoyed it.