Steak Chimichurri & Dense Bean Salad

Introduction to Steak Chimichurri & Dense Bean Salad

Hi there, fellow culinary enthusiasts! If you’re seeking a meal that’s as vibrant as it is satisfying, let me introduce you to my beloved Steak Chimichurri & Dense Bean Salad. This dish has become a go-to in my household, especially when life gets busy. With juicy steak bathed in a zesty chimichurri sauce and a colorful bean salad, it’s the perfect harmony of flavors and nutrients. Whether you’re feeding a family or just yourself, this recipe is simple, delicious, and sure to impress. So, let’s dive into this delightful culinary adventure!

Why You’ll Love This Steak Chimichurri & Dense Bean Salad

This Steak Chimichurri & Dense Bean Salad is a hero for busy nights. Not only is it quick to whip up—taking just 25 minutes—but it also packs a flavor punch that will leave your taste buds dancing with joy. Perfectly seasoned steak meets a refreshing, protein-rich bean salad. It’s all about vibrant tastes, ease of prep, and nourishment. You’ll find yourself making this again and again!

Ingredients for Steak Chimichurri & Dense Bean Salad

When crafting my Steak Chimichurri & Dense Bean Salad, I love filling my pantry with a smorgasbord of fresh ingredients. Here’s what you’ll need:

  • Flank steak or sirloin: Tender cuts that cook beautifully, they bring a meaty richness to the dish.
  • Salt and pepper: Essential for seasoning, they enhance the flavor of the steak. Don’t skip this step!
  • Olive oil: Helps achieve that perfect sear on the steak while also being a flavorful base for the chimichurri.
  • Cannellini beans or chickpeas: These are the star ingredients of the salad, adding protein and creaminess. You can mix them up too!
  • Cherry tomatoes: Juicy and sweet, they add a pop of color and freshness to your salad.
  • Cucumber: Crunchy and refreshing, it balances out the other flavors while adding crunch.
  • Red onion: Thinly sliced for subtle sweetness and a little bite.
  • Mixed greens: I often use arugula or spinach, but any mix will do—these provide a lovely base for your salad.
  • Feta or queso fresco (optional): Crumbled on top, these add creamy texture and a hint of saltiness.

Now for the chimichurri:

  • Fresh parsley: The main herb that gives chimichurri its vibrant green color and fresh flavor.
  • Cilantro (optional): Adds an extra layer of flavor, but if you’re not a fan, feel free to leave it out!
  • Garlic: Helps to bring that aromatic punch; who doesn’t love garlic?
  • Red wine vinegar: Adds a tangy kick that balances out the richness of the steak.
  • Red pepper flakes: For those who enjoy a little heat, this is optional but oh-so-good!
  • More olive oil: Essential for blending the chimichurri ingredients smoothly.
  • Salt and pepper: For final seasoning—taste and adjust as needed!

You’ll find the exact quantities for these ingredients at the bottom of the article, ready for printing. Happy cooking!

How to Make Steak Chimichurri & Dense Bean Salad

Step 1: Season and Prepare the Steak

First things first, let’s get your steak ready!

Season both sides generously with salt and pepper. That’s the secret to bringing out that natural flavor!

While you’re doing this, heat a skillet or grill pan over medium-high heat and add a tablespoon of olive oil.

You want that oil shimmering, almost dancing in the pan.

This indicates it’s hot enough for that glorious sear.

Now, if you haven’t let your steak come to room temperature, it’s time to do so.

This will ensure more even cooking and really helps in achieving that perfect steak experience!

Step 2: Cook the Steak to Perfection

Now for the magic moment—cooking the steak!

Gently place your seasoned steak in the hot oil.

Sear it for about 3 to 4 minutes on each side.

A good guideline is to aim for medium-rare, which means the internal temperature should reach about 130°F.

Use a meat thermometer if you have one!

If you prefer a different doneness, just adjust the cooking time accordingly.

Once it’s done, remove the steak and let it rest for at least 5 minutes.

This step is so crucial—it allows the juices to settle in.

Then, slice it thinly against the grain for maximum tenderness!

Step 3: Make the Chimichurri Sauce

While the steak rests, it’s chimichurri time!

In a mixing bowl, combine finely chopped fresh parsley, cilantro if using, minced garlic, red wine vinegar, and red pepper flakes.

Drizzle in about a third cup of olive oil, and add a pinch of salt and pepper.

Now, the fun part—mix it all together until it’s well combined!

This sauce adds a vibrant flavor burst that elevates the entire dish.

Feel free to taste and adjust the seasoning.

Letting it sit for at least 10 minutes allows the flavors to meld beautifully.

Believe me, your taste buds will thank you!

Step 4: Prepare the Bean Salad Mixture

In a large bowl, let’s focus on our bean salad!

Toss together the drained and rinsed cannellini beans or chickpeas, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

This colorful mix is what keeps things exciting!

Now, add a couple of spoonfuls of that delicious chimichurri you just made.

Mix gently to coat the beans and veggies in that herby goodness.

This not only adds flavor but also works to marry all those lovely ingredients together.

Don’t hesitate to add more chopped veggies if you fancy—it’s all about creativity and what you have on hand!

Step 5: Assemble the Dish

Now, let’s put it all together!

Start by dividing your mixed greens between two plates—arugula or spinach works wonders here.

Next, generously top the greens with your flavorful bean mixture.

Finally, don’t skimp on the sliced steak—fan it out beautifully over the salad for that wow factor.

For an extra touch, drizzle more chimichurri on top, and sprinkle with crumbled feta or queso fresco, if you’re feeling gourmet!

This dish not only pleases the palate but also looks stunning on the table.

It’s perfect for impressing guests or treating yourself. Enjoy every bite!

Tips for Success

  • Always let your steak rest after cooking for juicier slices.
  • For a bolder chimichurri, use fresh garlic cloves, not jarred versions.
  • Mix and match veggies in the salad; use what’s fresh and seasonal!
  • Store leftover chimichurri in the fridge for up to a week.
  • Pair this dish with crusty bread for a complete meal.

Equipment Needed

  • Skillet or Grill Pan: A cast-iron skillet gives a great sear but any non-stick pan works.
  • Mixing Bowl: For combining your chimichurri and bean salad—small or large, it’s up to you!
  • Meat Thermometer: Optional, but it ensures perfect doneness for your steak.
  • Cutting Board and Knife: Essential for slicing your steak beautifully.

Variations of Steak Chimichurri & Dense Bean Salad

  • Swap the protein: Try grilled chicken, shrimp, or even tofu for a vegetarian option.
  • Vegetable twists: Add roasted bell peppers, corn, or avocados for extra flavor and texture.
  • Grain boost: Toss in some cooked quinoa or farro for added heartiness and nutrition.
  • Herb substitutions: Experiment with fresh mint or basil in the chimichurri for a unique twist!
  • Dressing alternatives: Use lemon juice instead of vinegar for a brighter, citrusy flavor.

Serving Suggestions for Steak Chimichurri & Dense Bean Salad

  • Pair with a crusty baguette or garlic bread for a delightful crunch.
  • Serve alongside a chilled glass of white wine, like Sauvignon Blanc, to enhance the flavors.
  • For a colorful presentation, garnish with extra parsley and lemon wedges.
  • Consider a side of roasted sweet potatoes to add sweetness and balance.

FAQs about Steak Chimichurri & Dense Bean Salad

Can I use any kind of steak for this recipe?

Absolutely! Flank steak or sirloin works beautifully, but ribeye or tenderloin will also do the trick. Just remember that cooking times might vary based on the cut.

How can I make this dish vegetarian?

Easy! Simply swap out the steak for grilled portobello mushrooms or extra beans. You could toss in cubes of grilled tofu for added protein, too.

What’s the best way to store leftovers?

Store any leftover Steak Chimichurri & Dense Bean Salad in an airtight container in the fridge. It should last about 2 to 3 days. The flavors only get better with time!

Can I prepare chimichurri ahead of time?

Yes! Whip up the chimichurri a day in advance. The flavors will meld beautifully overnight, making it even more delicious!

Is this meal gluten-free?

Indeed! This dish is naturally gluten-free, making it a perfect choice for those with dietary restrictions. Enjoy without worries!

Final Thoughts

Cooking this Steak Chimichurri & Dense Bean Salad fills my kitchen with joy and mouthwatering aromas. It’s more than just a dish; it’s a celebration of fresh ingredients and bold flavors, perfect for busy nights or special occasions. With each bite, you’re met with tender steak and zesty chimichurri, paired beautifully with that vibrant bean salad. It’s a delightful experience that offers comfort and satisfaction. I hope this recipe brings as much happiness to your table as it has to mine. So, roll up your sleeves and enjoy this culinary journey! Happy cooking!

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Description

A delightful and flavorful dish combining marinated steak with a refreshing bean salad, topped with an herby chimichurri sauce.



  1. Season steak with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat.
  2. Cook steak for 3–4 minutes per side, or until desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
  3. While the steak cooks, mix all chimichurri ingredients in a bowl. Taste and adjust salt, vinegar, or chili flakes as needed.
  4. In a large bowl, toss the beans, tomatoes, cucumber, and red onion with a spoonful or two of chimichurri.
  5. Divide greens between two bowls. Top with the bean mixture and sliced steak.
  6. Drizzle with more chimichurri and sprinkle with cheese if using. Serve warm or chilled—it holds up beautifully either way.

Notes

  • For added flavor, let the chimichurri sit for at least 10 minutes before using to allow the flavors to meld.
  • This dish is versatile; feel free to add other veggies or proteins.
  • Leftovers can be stored in the refrigerator for a few days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling, Mixing
  • Cuisine: Argentinian

Nutrition

  • Serving Size: 1 plate
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Protein: 30g
  • Cholesterol: 70mg

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