steak chimichurri dense bean salad recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best steak chimichurri dense bean salad recipe

I’m so excited to share this recipe with you – Steak Chimichurri Dense Bean Salad is a game-changer for anyone looking for a hearty and flavorful meal. This Argentinean-inspired dish is a staple in my household, and my family loves it just as much as I do. The combination of tender steak, tangy chimichurri sauce, and dense bean salad is a match made in heaven. I love serving this dish for family gatherings, potlucks, or even just a quick weeknight dinner.

Not only is it delicious, but it’s also incredibly easy to make and can be customized to suit your taste preferences. One of the things I appreciate most about this recipe is its versatility. You can serve it as a main course or as a side dish, depending on your preference. It’s also an excellent option for meal prep, as the components can be prepared ahead of time and assembled just before serving.

Plus, the flavors meld together beautifully after a few hours in the fridge. In terms of cooking technique, the key to making this dish shine is in the preparation of the chimichurri sauce. This tangy and herby condiment is what sets this salad apart from other bean salads. To make it, simply combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl and mix well.

Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together. Now, let’s talk about the ingredients. For this recipe, you’ll need steak (I prefer ribeye or strip loin), dense beans (such as cannellini or Great Northern), onions, garlic, parsley, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. You can adjust the amount of each ingredient to suit your taste preferences.

The best part about this recipe is that it’s incredibly easy to customize. Feel free to add your favorite protein sources (such as chicken or tofu) or swap out the beans for other varieties like black beans or chickpeas. In conclusion, Steak Chimichurri Dense Bean Salad is a must-try for anyone looking for a delicious and easy meal that’s perfect for any occasion.

Steak Chimichurri with Dense Bean Salad

4.9 from 878 votes

A hearty bean salad topped with juicy steak and tangy chimichurri sauce. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

1 lb flank steak
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

For the Chimichurri Sauce

1 cup fresh parsley
1/2 cup fresh cilantro
4 cloves garlic
1/4 cup red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 cup olive oil

For the Bean Salad

1 can (15 oz) cannellini beans
1 can (15 oz) black beans
1 red bell pepper
1 red onion
1 cup cherry tomatoes
1/2 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Season flank steak with salt, black pepper, and garlic powder on both sides.
2Heat a skillet over medium-high heat until hot.
3Add steak and cook for 4-5 minutes on each side for medium-rare.
4Remove from heat and let it rest for 10 minutes before slicing.
5While the steak is cooking, prepare the chimichurri sauce.
6In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and salt.
7Pulse until finely chopped.
8With the food processor running, slowly pour in olive oil until well combined.
9Taste and adjust seasoning if needed.
10For the bean salad, drain and rinse cannellini beans and black beans.
11Dice red bell pepper and red onion.
12Halve cherry tomatoes.
13In a large mixing bowl, combine beans, bell pepper, red onion, cherry tomatoes, and parsley.
14In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
15Pour dressing over bean mixture and toss to combine.
16To assemble, spoon bean salad onto plates.
17Top with sliced steak and drizzle generously with chimichurri sauce.
18Serve immediately and enjoy the combination of flavors.

🔧Equipment

Mixing bowl
Cutting board
Knife
Skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 55mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 8g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: Let the steak rest before slicing to retain juices. Adjust red pepper flakes in chimichurri for desired heat level.

Watch Video Of How Steak Chimichurri with Dense Bean Salad Works

This Steak Chimichurri Dense Bean Salad recipe is always a good idea for any occasion – whether you’re hosting a family gathering or need a quick weeknight dinner solution.

One of my favorite ways to enjoy this dish is by reheating it with some crusty bread on the side – perfect for dipping into that delicious chimichurri sauce!

If you’re planning to store leftovers in an airtight container in the fridge for up to 3 days (or freeze them for up to 2 months), be sure to label them clearly so everyone knows what they’re getting!

❓ Frequently Asked Questions About Steak Chimichurri with Dense Bean Salad

Q: What type of steak is best for this recipe?

A: I recommend using ribeye or strip loin for this recipe because they’re tender and full of flavor.

Q: Can I use canned beans instead of fresh?

A: While canned beans can be convenient, they may not have the same texture and flavor as fresh beans. However, if you’re short on time or prefer the convenience of canned beans, go ahead and use them!

Q: How long can I store this salad in the fridge?

A: You can store this salad in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving.

Q: Can I make this salad ahead of time?

A: Yes! You can prepare all the components ahead of time and assemble them just before serving. This makes it perfect for meal prep.

Q: What’s the deal with chimichurri sauce? Is it hard to make?

A: No way! Chimichurri sauce is actually quite easy to make and requires only a few ingredients. Simply combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl and mix well.

Q: Can I use different types of herbs instead of parsley?

A: While parsley is traditional in Argentinean cuisine, you can experiment with other herbs like basil or cilantro if you prefer.

Similar Posts