Seared Steak Salad with Balsamic-Shallot Reduction

Combine vinegar, shallots and sugar in small saucepan. Cook over medium-high heat, stirring occasionally, for 5 minutes or until reduced by half (you should have about 1/4 cup dressing remaining). Set aside.

Place coffee granules, seasoned salt, garlic powder and pepper in small bowl; crush and combine ingredients with back of spoon. Pat steak dry, then sprinkle seasoning mixture evenly over both sides of steak; let stand at room temperature for 15 minutes.

Heat large, nonstick grill pan or skillet over medium-high heat until hot (or preheat outdoor grill over medium-high heat). Add steak; cook for 4 minutes (cover if you are using outdoor grill). Turn over; reduce heat to medium. Cook for an additional 4 to 6 minutes for medium-rare. Transfer to cutting board; let steak rest for 5 minutes.

Cut steak against the grain (slices should be about 1/4-inch thick). Divide arugula among five plates; top evenly with steak, tomatoes and onion. Drizzle with balsamic-shallot reduction; sprinkle with cheese.