Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.
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Make Ahead Tips
You can make and refrigerate the vinaigrette up to a week ahead, and you can prepare and refrigerate the bean mixture up to a day ahead.
Serve with garlic-rubbed grilled bread.
This is one of my go-to recipes now, with or without the steak. It's filling enough as a dinner main either way.
I used edamame instead of the white beans. Wonderful. One of my go to dinners on a hot night.
I've made this with and without the steak and love it either way; the beans and mushrooms make this a plenty-filling main dish even without the meat. The salad is definitely better when the steak is fresh.
Excellent recipe. Only modification was, as others have mentioned, to not use leftover but freshly cooked steak. Seared the steak in a pan on high heat 3 mins each side. Let it rest before cutting but served while still hot.Heated up the leftover bean and mushroom mix today with greens and its just as good the next day. Enjoy!
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