Initially, I wasn't sure about this dish -- somehow the thought of beef in a salad didn't sound right. But, trust me, it really does work. GREAT summertime meal.
When I made this, I used a skirt steak instead of the NY Strips -- the price of the skirt steak was more inline with my grocery budget.
My daughter doesn't like spicy foods, so I only coated one side of the steak with the mustard. If I were to make this for just me and my husband, I would use the mustard as a marinade for more flavor.
Broiling the meat was easy -- with summertime here, grilling the steaks would be a good option (bringing another flavor component to the dish).
Because I'm pregnant, I didn't use the blue cheese but chose a pasteurized feta. The feta was GREAT with this dish. We also used a creamy balsamic vinaigrette instead of Italian dressing (personal preference).
Husband and I loved the entire dish -- the kids enjoyed the steak, tomatoes, and bread.