Ingredients:
For the salad:

• 1.5 pounds hanger steak
• Salt and pepper to taste
•  1 small cucumber, peeled and sliced
• 1 small head of romaine lettuce, chopped
• 1 small head of 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 leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 scallions, thinly sliced
• Pickled red onions (see instructions 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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast it in the oven for 25-30 minutes, or until the skin is charred and blistered. Remove the pepper from the oven and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the roasted red pepper. Set aside.
2. In a small saucepan, combine the red wine vinegar, water, sugar, and salt for the pickled red onions. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool for a few minutes.
3. Place the thinly sliced red onions in a clean jar or container. Pour the pickling liquid over the onions, ensuring they are fully submerged. Let the onions sit at room temperature for at least 30 minutes, or refrigerate for a few hours to overnight for stronger flavor. Drain before using.
4. Preheat your grill or grill pan over medium-high heat. Season the hanger steak generously with salt and pepper.
5. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Slice the hanger steak against the grain into thin strips.
6. In a large bowl, combine the chopped romaine lettuce, radicchio, sliced cucumber, cherry tomatoes, green olives, chickpeas, crumbled feta cheese, chopped dill, mint leaves, and sliced scallions.
7. To make the roasted red pepper vinaigrette, add the roasted red pepper, red wine vinegar, lemon juice, minced garlic, salt, and pepper to a blender or food processor. Blend until smooth. Gradually drizzle in the olive oil while continuing to blend until well combined.
8. Drizzle the roasted red pepper vinaigrette over the salad ingredients and toss to coat evenly.
9. Divide the salad onto plates or a serving platter. Arrange the sliced hanger steak on top.
10. Garnish the salad with additional fresh dill and mint leaves.