Grilled Steak and Arugula Salad with White Beans and Shiitake

Grilled Steak and Arugula Salad with White Beans and Shiitake
Photo by Scott Phillips

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • ½ cup extra-virgin olive oil
  • 1 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • ½ lb. baby arugula (10 cups)
  • + 8 more ingredients
    • ¼ cup sherry vinegar
    • 1-½ Tbs. sherry vinegar
    • ¼ tsp. crushed red pepper flakes
    • 4 cups thinly sliced red onions
    • One 15.5-oz. can cannellini or white beans, rinsed
    • 2 Tbs. finely chopped shallots
    • 1 Tbs. finely chopped fresh thyme
    • 1 lb. shiitake mushrooms, stemmed and sliced ½ inch thick (6 cups)

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, season generously with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until tender and caramel colored, 10 to 12 minutes. Add the shiitake and continue cooking, stirring o...

View full recipe at Fine Cooking

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