Grilled Steak and Arugula Salad with White Beans and Shiitake

Ingredients

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