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

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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