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Grilled Steak and Arugula Salad with White Beans and Shiitake

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Serves 4-6

Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.

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

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 occasionally, until wilted and soft, about 5 minutes. Off the heat, stir in the beans, vinegar, thyme, and pepper flakes. Season to taste with salt and pepper and let cool to room temperature.

Make the vinaigrette

In a small bowl, combine the vinegar, shallots, and mustard. Whisk in the olive oil in a steady stream. Season the vinaigrette to taste with salt and pepper.

Assemble the salad

In a large bowl, gently toss the arugula with enough of the vinaigrette to lightly coat. Season to taste with salt and pepper. Arrange the arugula in a large serving bowl or platter and top with the bean and mushroom mixture and the sliced steak. Drizzle with some of the remaining vinaigrette (you may not need it all) and serve.

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.

Serving Suggestions

Serve with garlic-rubbed grilled bread.

nutrition information (per serving):
Calories (kcal): 420; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 5; Protein (g): 21; Monounsaturated Fat (g): 18; Carbohydrates (g): 24; Polyunsaturated Fat (g): 2.5; Sodium (mg): 540; Cholesterol (mg): 30; Fiber (g): 5;

Photo: Scott Phillips

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!

Simply delectable! I do not like arugula, so I substituted baby greens. I will forever keep this recipe. I seared my (seasoned) 2 lb Flank Steak with olive oil/1 TB of butter for 3 minutes on each side (high heat), removed immediately onto cutting board. Covered with foil for 10 minutes and it was a perfect medium rare. I also took crusty Italian Como bread, sliced it and put all the slices in the panini pan I just seared the Flank Steak, so they not only soaked up all the juicy yumminess, but also got nicely toasted.

great make ahead for most of the dish. Family really liked the salad and steak idea for lunch/dinner meal.

This is a keeper! I made this for company and everybody loved it! I served it with the grilled zucchini from the previous issue, that too was a big hit. This salad is easy given that you have already done your steak ahead of time. I used butter beans which gave the presentation a lift and they're delicious. Making it again today for dinner tonight. It's the perfect dish to keep you with your company, when it's time for dinner simply put the ingredients together which takes less than five minutes and you're ready to eat. I also added some cherry tomatoes and shaved Parmesan. Tonight I'll use tomato wedges now that I have native tomatoes!

I made this salad for company and followed it to the letter and it came out wonderful. Served it with the grilled bread in the same issue and that was much easier than I thought it would be. Company loved it and wanted the recipe. I love Fine Cooking!

This is really good, everything works well together. I had the bean/mushroom mix over arugula two days later, and it was still great. I tweaked the steak a bit, using an Alton Brown marinade, and pulled from the grill at 145F, then let it cool before slicing, which is easier for thin pieces with cool meat. You'll like this one.

wonderful flavors! great light summer salad

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