Grill a pair of 12-ounce, 1-1/4-inch- thick beef top loin steaks until medium rare (14 to 18 minutes; for medium, add 4 minutes).
While those sizzle away, fry eight slices of bacon. Drain off all but a tablespoon of fat.
Add 1/2 cup bottled balsamic vinaigrette salad dressing to the skillet. Cook and stir about a minute, scraping up any browned bits.
Halve the steaks, then top each with tomato slices, the bacon, some mixed greens, and a splash of dressing from the skillet. Serves 4.