Mediterranean Steak Salad

Croutons are not enough. A real salad for real hunger, this Mediterranean Steak Salad stars our favorite summer steak, the hangar steak. Salty savory mediterranean chickpeas, feta, and pickled onions make every bite a satisfying party for your tastebuds. Hungry an hour later? Not with this salad!

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Grilled Hanger Steak Salad with Roasted Red Pepper Vinaigrette

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Print the Recipe

Ingredients

• For the Salad
  • 1.5 pounds hanger steak
  • Salt and pepper, to taste
  • 1 small cucumber, peeled and sliced
  • 1 small head romaine lettuce, chopped
  • 1 small head radicchio, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green olives, pitted and sliced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 2 scallions, thinly sliced
  • Pickled red onions (see below)
• For the Roasted Red Pepper Vinaigrette
  • 1 roasted red pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste
• For the Pickled Red Onions
  • 1 medium red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt

Instructions

1. Roast the pepper: Preheat oven to 400°F. Roast the red pepper for 25–30 minutes until charred. Cool, peel, seed, and chop.
2. Pickle the onions: In a saucepan, bring vinegar, water, sugar, and salt to a boil. Pour over sliced onions and let sit at least 30 minutes. Drain before using.
3. Cook the steak: Preheat grill or grill pan over medium-high heat. Season steak with salt and pepper. Grill 4–5 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
4. Make vinaigrette: Blend roasted red pepper, vinegar, lemon juice, garlic, salt, and pepper until smooth. Slowly drizzle in olive oil while blending.
5. Assemble salad: In a large bowl combine romaine, radicchio, cucumber, tomatoes, olives, chickpeas, feta, dill, mint, and scallions.
6. Dress the salad: Drizzle vinaigrette over salad and toss to coat evenly.
7. Serve: Divide salad among plates, top with sliced steak, and garnish with pickled red onions and additional herbs if desired.

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