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

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network