2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
1/2 cup prepared balsamic vinaigrette, divided
4 medium plum tomatoes, cut in half
1/4 cup shredded Asiago cheese
1 teaspoon freshly grated lemon peel
Place beef steaks and 1/3 cup vinaigrette in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals; arrange tomatoes around steaks and brush tomatoes with some of the remaining vinaigrette. Grill steaks, covered, 10 to 14 minutes for medium rare (145°F)to medium (160°F)doneness, turning occasionally. Grill tomatoes 4 to 6 minutes (6 to 9 minutes on gas) or until softened, turning once and basting with remaining vinaigrette.
Carve steaks into slices; season with salt, as desired. Sprinkle steak slices and tomatoes with cheese and lemon peel.
Nutrition information per serving: 288 calories; 19 g fat (6 g saturated fat; 5 g monounsaturated fat); 77 mg cholesterol; 336 mg sodium; 5 g carbohydrate; 0.9 g fiber; 23 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 5.0 mcg vitamin B12; 2.6 mg iron; 32.2 mcg selenium; 7.8 mg zinc.