Jonathan Waxman’s Steak Salad & Salsa

Try this fresh recipe from Chef Jonathan Waxman if you’re looking for a light way to cook and serve a delicious steak this summer. Peppery arugula and a chili-laden salsa add bright notes to your typical strip steak – perfect with your favorite cold beverage!

Chef Jonathan Waxman’s

N.Y. Strip Steak with Tomato, Arugula & Salsa

Image courtesy of Steakbytes

Serves 4


3 poblano peppers, seeded and diced
2 red finger, Fresno or Serrano chilis, seeded and diced
10 whole shallots
2 tbsp. olive oil
2 tbsp. tomato paste
4 tbsp. red wine vinegar
2 (16-oz. each) N.Y. strip steaks or shell steaks
Salt and pepper
1 pint cherry tomatoes, halved
1 (4-oz.) bag baby arugula


  1. Preheat oven to 450º.
  2. Roast peppers and chilis until charred, 10 to 15 minutes.
  3. Toss shallots with olive oil and roast until tender, 35 to 40 minutes.
  4. Let cool and chop into 1-in. pieces.
  5. Combine peppers, chilis, tomato paste and vinegar. Add shallots.
  6. Turn oven down to 400º.
  7. Season steaks with salt and pepper.
  8. Roast until medium rare, 8 to 10 minutes per side.
  9. Let rest for 5 minutes, then slice thinly and toss with pepper-shallot mixture, tomatoes and arugula.

Serve and enjoy!

Recipe via People