Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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!
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?