Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Mediterranean Steak Salad

Hey friends,

I’m always looking for reasons to fire up the grill once the sun comes out, and this Mediterranean Steak Salad is one I come back to again and again. Hanger steak is one of my favorite cuts because it cooks quickly, has incredible flavor, and slices beautifully over a big bowl of greens.

Add tomatoes, cucumbers, chickpeas, feta, olives, fresh herbs, and pickled onions, and you've got a meal that feels both hearty and refreshing at the same time. And the roasted red pepper vinaigrette just brings everything together.

It's a dinner that feels just right for summer and one that I think you'll find yourself making on repeat.

We've also got a great week of classes ahead! Join Chef Nicco for Air Fryer Wild Alaska Rockfish with Lemon-Basil Orzo, Chef Diana for Sheet-Pan Cabbage Pizzas with “Sausage” Crumbles and Peppers, and Chef Nicco again on Thursday for Homemade Italian Sausage Sandwiches. We hope to see you in class!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

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

Upcoming Schedule

Tuesday 6/16 at 4:00pm PT

Air Fryer Wild Alaska Rockfish with Lemon-Basil Orzo (~50min)
Tender air-fried Wild Alaska rockfish gets paired with a rich and silky lemon-basil orzo for a fresh, comforting dinner that feels a little elevated without much effort. The fish stays light and flaky with a simple seasoning blend, while the creamy orzo brings brightness from lemon and fresh basil. Chef instructor: Nicco

Wednesday 6/17 at 4:00pm PT

Sheet-Pan Cabbage Pizzas with “Sausage” Crumbles and Peppers (~50min)
This veggie-forward cabbage pizza swaps dough for roasted cabbage wedges, keeping carbohydrates low while packing in flavor, protein, and non-starchy vegetables. A blend of cottage cheese and reduced-fat mozzarella delivers creamy, melty goodness. Tofu sausage crumbles add savory plant-based protein, and roasted onion and bell peppers boost fiber and veg content, making this a diabetes-friendly, vegetarian main dish that’s hearty and satisfying. Chef instructor: Diana

Thursday 6/18 at 4:00pm PT

Homemade Italian Sausage Sandwiches (~50min)
We’re not gonna lie–making your own sausage is a bit of a project, but the payoff is deeply savory, perfectly seasoned links with a juicy, snappy texture you just can’t get from the grocery store. Tucked into toasted rolls with bright basil lemon aioli and a punchy giardiniera relish, these sandwiches hit every note: rich, creamy, herby, acidic, and just spicy enough. Chef instructor: Nicco

For more recipes like this and free virtual cooking classes

Cook Better, Live Better