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

  • 1 lb. shiitake mushrooms, stemmed and sliced ½ inch thick (6 cups)
  • 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
  • 1 Tbs. finely chopped fresh thyme
  • + 8 more ingredients
    • ¼ tsp. crushed red pepper flakes
    • 1-½ Tbs. sherry vinegar
    • 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

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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