It doesn’t matter how Atkins you are: Sometimes (say, when it’s 98 degrees outside), you need something lighter than a T-bone or a slab of salmon. Tuck into Fred’s Sliced Steak Salad, created at our request by Mark Strausman, executive chef of Fred’s at Barneys New York.
Vinaigrette: 3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1⁄2 lemon, juiced
9 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Salad: 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)
Vinaigrette: 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.
Salad: 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.
Steaks: 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.
Assembly: Just before serving, gradually add the vinaigrette to the salad, and toss together until the salad is lightly coated. Arrange the salad in the center of a large platter, family-style, or on individual plates. Slice each steak into 6 or 7 pieces and fan them out around the salad. Scatter the shaved Parmesan cheese over the beef, and serve.