MARK STRAUSMAN of
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
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.