|Boneless beef top loin steaks||24 Ounce, cut 1 1/4 inches thick|
|Bacon slices||2 , cut into quarters|
|Balsamic vinaigrette||1⁄2 Cup (8 tbs) (From A Bottle)|
|Thin tomato slices||12 (Use Red And/Or Yellow Ones)|
|Mixed baby salad greens||2 Cup (32 tbs)|
|Salad dressing||1⁄2 Cup (8 tbs)|
Trim fat from steaks.
Place steaks on the rack of an uncovered grill directly over medium coals.
Grill to desired doneness, turning once. [Allow 13 to 15 minutes for medium rare (145°) or 16 to 18 minutes for medium (160°).]
Meanwhile, in a large skillet cook bacon pieces over medium heat until crisp.
Drain bacon, reserving 1 tablespoon drippings in skillet.
Add the balsamic vinaigrette dressing to reserved drippings in skillet.
Cook and stir over high heat for 1 minute, scraping up any browned bits on bottom of skillet.
To serve, cut each steak in half.
Arrange the steak portions on dinner plates.
Top with tomato slices, bacon, mixed greens, and dressing from the skillet.
If desired, garnish with parsley.