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

  • Kosher salt and freshly ground black pepper
  • ¼ cup sherry vinegar
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped shallots
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. Dijon mustard
  • + 8 more ingredients
    • 1 lb. shiitake mushrooms, stemmed and sliced ½ inch thick (6 cups)
    • 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
    • 1 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
    • 4 cups thinly sliced red onions
    • 1 Tbs. finely chopped fresh thyme

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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