Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sliced Steak Salad




Source of Recipe


MARK STRAUSMAN of Fred's at Barneys, NYC


List of Ingredients




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)


Recipe



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.

Serves 6.