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

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

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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