Hanger Steak Salad
If you're looking for a salad that eats like a meal, this one’s got your name all over it—tender greens piled with juicy seared hanger steak, tangy blue cheese, and sweet pickled red onions. Toasted hazelnuts add crunch, and a zesty sherry vinaigrette ties it all together.
Yield: All recipes serve 2 people
Chef Notes: If you have leftover pickled red onions here from Week 6, use them here and skip a step!
For cooking steak:
Rare: 120°F – Cool red center
Medium Rare: 130°F – Warm red center (most popular for hanger steak)
Medium: 140°F – Warm pink center
Components
Hanger Steak
Blue Cheese
Sherry Vinaigrette
Pickled Red Onions
Toasted Hazelnuts
Mise
Season the streak: Season the steak thoroughly on all sides with salt. Allow to rest for 20 minutes before cooking.
Crumble the Bleu Cheese: Use your hands to crumble the blue cheese into smaller pieces, making it easier to distribute in the salad.
Mix Sherry Vinaigrette: Mince 2 garlic cloves. Whisk together the garlic, 3 T sherry vinegar, 1 t dijon mustard and a pinch of salt. While whisking, stream in the oil to emulsify.
Pickle the red onion▸ Slice the onions and place in a metal bowl. Build the brine in a small saucepan, making sure the sugar and salt dissolve and the liquid comes to a boil. Pour the brine over the pickles and allow to cool before using.
Toast the hazelnuts▸ Then chop into smaller pieces for serving.
Sear the Steak: Heat a cast iron skillet over high heat until it’s smoking hot. Add a bit of oil to the pan and sear the steak for about 2–3 minutes per side for a good crust. Allow the steak rest before slicing against the grain.
Finish
Dress the salad with a pinch of salt and the sherry vinaigrette.
Add blue cheese, pickled red onions, and toasted hazelnuts before plating.
Top each salad with sliced steak.