Sliced Steak Salad with Balsamic and Dijon

This is a recipe I made up for sometimes
(say, when it’s 98 degrees outside),
you need something lighter than
a big old T-bone or a slab of salmon.

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
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

Instructions:
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.

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 aruala and onions,
and toss together until the salad is lightly coated.
Arrange the salad in the center of a large platter,
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.