Just to please Jim

Jim was a happy camper tonight. We had beef. The recipe says serves 4-6 and it really would with a normal husband. He did not finish it, but says he will have the rest for lunch before he plays golf again tomorrow. At the end he took some beef alone, no veggies. When I commented, he said he just needed some beef with his wine. It was very good. I would definitely make it for company this summer. It came from Fine Cooking, Grilled steak and arugula salad with white beans and shitake.
For the Beans and Mushrooms
2T EVOO
4 C thinly sliced red onions (I used my left over Vidalia onions)
Salt and pepper
1# shitake mushrooms, stemmed and sliced
1 15.5 oz can cannellini beans, rinsed
1 ½ T sherry vinegar
1t dried thyme
¼ t crushed red pepper flakes
For the Vinaigrette
¼ C sherry vinegar
2T finely chopped shallots
1T Dijon mustard1/2 EVOO
Salt and pepper
(I used half this amount of dressing and it was more than enough)
½# baby arugula
1# leftover grilled flank steak, thinly sliced( We grilled it tonight as we would never have left over steak with Jim) I used Penzeys English prime rib rub and some garlic powder to marinate the meat.
1. Heat the EVOO in a 12” skillet over medium heat. When hot add the onions, season with salt and pepper and cook over medium heat until tender and caramelized. Mine took about 20 minutes. Next add the mushrooms and continue cooking for 5 minutes. Take it off the heat and add all the remaining ingredients.
2. Next I mixed the vinaigrette. Like I said, I made half and it was more than enough.
3. Mix the greens in a bowl with the vinaigrette. Spread on a platter. Top with the bean mushroom mixture and top with the timely sliced steak.
Jim served a Viansa Merlot. It went very well with the meal.