Vidalia Onion Steak and Wilted Spinach Salad

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10 ounces spinach, trimmed, washed and dried, about 6 cups

1/2 red bell pepper, cut into thin strips

3 tablespoons olive oil, divided

1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced

2 Vidalia onions, sliced

3 tablespoons balsamic vinegar

2 tablespoons water

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon grated ginger

Salt and pepper, to taste