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; 171 Calories from fat; 19g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 77 mg Cholesterol; 336 mg Sodium; 5 g Total Carbohydrate; 0.9 g Dietary Fiber; 23 g Protein; 2.6 mg Iron; 3.6 mg NE Niacin; 0.4 mg Vitamin B6; 5 mcg Vitamin B12; 7.8 mg Zinc; 32.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.