Steak Salad with Charred Pepper Vinaigrette

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

Steak Salad with Charred Pepper Vinaigrette

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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.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course: Dinner, Meat, Salad

Cuisine: Modern American

Calories: 789

Ingredients Equipment Method Nutrition

Ingredients

  

Steak Salad

• 8 oz hanger steak
• 1 handful arugula
• Flaky salt to finish

Charred Pepper Vinaigrette

• 4 oz Jimmy Nardello peppers
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 6 tablespoons olive oil

Equipment

• Cast iron or heavy-bottomed skillet
• Jar or container for vinaigrette
• Mixing bowl
• Immersion blender or regular blender
• Tongs

Method

 

1. Char the Peppers: Heat a skillet over medium heat with a drizzle of olive oil. Add Jimmy Nardello peppers and cook, turning occasionally, until blistered and lightly charred on all sides. Remove and let cool. Trim the stems.
2. Make the Vinaigrette: Add the charred peppers, balsamic vinegar, Dijon mustard, whole grain mustard, and olive oil to a wide-mouth jar or blender. Use an immersion blender (or regular blender) to blend until smooth. Season to taste with kosher salt.
3. Cook the Steak: Pat steak dry and season with kosher salt. Heat a skillet over medium-high heat. Sear the steak for 2 minutes per side, remove and let rest for 4 minutes. Repeat until the steak reaches 130°F internal temperature for medium-rare. Rest 5 minutes, then slice thinly against the grain.
4. Assemble the Salad: Toss arugula with a spoonful of vinaigrette. Arrange sliced steak on top and drizzle with additional vinaigrette. Finish with flaky salt.

Nutrition

Calories: 789kcalCarbohydrates: 7gProtein: 1gFat: 85gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 62gSodium: 339mgPotassium: 82mgFiber: 1gSugar: 5gVitamin A: 21IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg

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