Grilled Steak and Arugula Salad with White Beans and Shiitake Mushrooms

I have the hardest time coming up with recipes during the summer time, salads get boring really fast so coming up with new ideas is exhausting.  I love my winter comfort foods of stews, chili’s, soups and slow cooker meals.   A great way at finding recipes is just clicking over the magazine web sites and just browsing, so I found this great salad recipe on Fine Cooking.  I purchased marinated Carne Asada Meat and put that on the grill.  The rest of the salad worked really nicely with the meat, filled with yummy goodness of Arugula, white beans, shiitake mushrooms, shallots in a nice vinaigrette dressing.   Tasty, light and yet filling.

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 mushroomsHeat 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 vinaigretteIn 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 saladIn 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.

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
From Fine Cooking 105, pp. 50

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