This bold and balanced steak salad gets its flavor from a peppery arugula base and a smoky vinaigrette made with charred Jimmy Nardello peppers. The acidity of the vinaigrette cuts beautifully through the richness of a seared hanger steak, making it a light but satisfying meal.
Why You'll Love Steak Salad with Charred Pepper Vinaigrette
This salad packs a punch - juicy seared steak, peppery arugula, and a charred pepper vinaigrette that brings heat, sweetness, and zing all in one. It's satisfying yet fresh, indulgent but balanced. You'll want to keep a jar of that vinaigrette on hand at all times.
Tips and Tricks
- Let the steak rest fully before slicing to keep the juices intact.
- Use a high-quality olive oil to make your vinaigrette shine.
- Try blanching the peppers for 30 seconds before charring if they're very thick-skinned.
Variations
- Sub skirt steak, ribeye, or even grilled chicken for the hanger steak.
- Add shaved parmesan or crumbled goat cheese for extra richness.
- Toss in toasted pine nuts or walnuts for crunch.
Substitutions
- Use any sweet or mildly spicy pepper if Jimmy Nardellos aren't available - shishito, cubanelle, or bell peppers work great.
- Swap arugula for mixed greens or baby spinach.
- Red wine vinegar can sub in for balsamic in a pinch.
Best Served With
- Grilled sourdough or focaccia
- A glass of Tempranillo or Zinfandel
- Roasted fingerling potatoes or a light farro salad
How to Store Leftovers
- Store leftover steak separately from dressed greens to avoid sogginess. The vinaigrette will keep in the fridge in an airtight jar for up to 5 days - just shake or blend to re-emulsify before using.
- Steak can be gently reheated or served cold.
Common Questions
Can I make the vinaigrette ahead of time?
Yes! It keeps well in the fridge for 4-5 days. Let it come to room temp before using.
What if I can't find Jimmy Nardello peppers?
Substitute with sweet red peppers or shishito peppers - both will char beautifully.





Leave a Reply