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