GRILLED FLANK STEAK WITH ARUGULA SALAD, WHITE BEANS AND SHIITAKES

GRILLED FLANK STEAK WITH ARUGULA SALAD, WHITE BEANS AND SHIITAKES image

Yield 4-6

Number Of Ingredients 23

STEAK:
1/2 C chopped fresh herbs, such as parsley, mint, rosemary, thyme and/or tarragon
4 medium garlic cloves, peeled
Juice of 1 lemon
2 TABs soy sauce
1/2 tsp each salt and pepper
1/4 C EVOO
1 flank steak, about 1.5 lbs
Beans & Mushrooms
2 TABs EVOO
4 C thinly sliced red onions
Salt and pepper
1 lb shiitake mushrooms, stemmed and sliced (about 6 C)
1 15-oz can white beans, drained and rinsed
1 1/2 TABs sherry vinegar
1 TAB finely chopped fresh thyme
Vinaigrette
1/4 C sherry vinegar
2 TABs finely chopped shallots
1 TAB Dijon mustard
1/2 C EVOO
Salad
1/2 lb (10 C) baby arugula

Steps:

Marinate the steak: Combine herbs and garlic in food processor and pulse until finely chopped. Add lemon juice, soy sauce, salt and pepper and process until smooth. With motor running, add the olive oil in fine stream. Place steak in glass or ceramic baking dish. Pour marinade over and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally. Remove steak from fridge 1 hour before cooking and preheat grill to medium-high. Prepare beans and mushrooms: Heat EVOO in a large skillet over medium high heat. Add the onions, a pinch each of salt and pepper, and cook, stirring occasionally, until tender and caramel-colored, 10-12 min. Add the mushrooms and cook, stirring occasionally, until wilted and soft, about 5 min. Off the heat, stir in beans, vinegar and thyme. Season to taste and set aside. Make the vinaigrette: In a small bowl, combine vinegar, shallots and mustard. Whisk in EVOO. Season to taste. Cook the steaks: Remove steaks from marinade and grill to desired doneness (about 4-5 min per side for medium-rare). Allow steak to rest 10 min before slicing thinly against the grain. Serve: Toss arugula with enough vinaigrette to lightly coat. Season to taste. Arrange leves on platter and top with beans and steak. Toss lightly. Drizzle light with some remaining vinaigrette and serve.