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

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