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