Provided by: Chef Mark Strausman
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lemon, juiced
9 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 large bunches arugula
3 large vine-ripened beefsteak tomatoes
1 small red onion, halved and sliced thin
6 10-ounce certified Angus shell steaks
12 teaspoons kosher salt
12 teaspoons cracked black pepper
24 slices of shaved Parmesan cheese (start with an 8-ounce block)
Whisk together the mustard, vinegar, and lemon juice in a bowl, then slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper.
Wash the arugula in several changes of water to ensure all the grit has been removed, trim the stalks, and place the leaves in a large bowl. Cut the tomatoes into 1/2 inch cubes and add to the arugula along with the onion.
Season each side of the meat with salt and pepper. Place the steaks on a hot barbecue grill, and cook to desired doneness. Remove from the grill, and allow the meat to rest for several minutes before slicing.