Grilled Steak & Arugula Salad

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Brush steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper. Set aside at room temperature for 15 minutes.

Meanwhile, whisk together 1/2 cup olive oil, lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side and then close the lid making sure the vents are open slightly. Cook 5 to 15 minutes more for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula, avocado & tomato in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a half a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.