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

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

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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