Grilled Flank Steak With Arugula Salad White Beans And Shiitakes Recipes

GRILLED FILET STEAK AND ARUGULA

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

GRILLED SHIITAKE MUSHROOMS ON ARUGULA

Steps:

• Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.
• Preheat the broiler.
• Wash the arugula and spin dry. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.
• Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes.
• Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula.
• Sprinkle with the roasted sesame seeds and serve.

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

Steps:

• Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
• Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
• Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
• Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

GRILLED FLANK STEAK WITH ARUGULA SALAD, WHITE BEANS AND SHIITAKES

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.