Steak Chimichurri Dense Bean Salad
Ingredients
- 1 ½ tspchili powder
- 1 tsponion powder
- 2 clovegarlic
- ½ tsporegano
- 1 ½ tspsalt
- 2 tsplemon juice
- 1 tbspred wine vinegar
- 3 tbspolive oil
- 1 lbflank steak
- 1 bunchflat leaf parsley
- ½ bunchcilantro
- ½ smallred onion
- 1 jarred bell peppers
- 1 cangarbanzo beans
- 1 canpinto beans
- ½ ccrumbled queso fresco
- 1 clovegarlic
- ¼ tspred pepper
- ¼ tsporegano
- 1 tbspred wine vinegar
- 1 tbsplemon juice
- ¼ cextra virgin olive oil
- 1 tspkosher salt
Directions
- 1
Combine chili powder, onion powder, garlic, oregano, salt, lemon juice, wine vinegar, and olive oil in a large resealable plastic bag. Add steak, squeeze out any excess air from the bag, and seal the bag. Refrigerate steak to marinate overnight.
- 2
Remove steak from the bag; discard marinade. Heat an outdoor grill or grill pan for medium-high heat. Grill steak, undisturbed, until browned and easy to release from pan, 4 to 5 minutes. Flip steak and cook an additional 4 or 5 minutes for medium-rare to medium, or to desired doneness. Remove steak from the heat to a cutting board and rest for 10 minutes.
- 3
Meanwhile, for salad, combine parsley, cilantro, onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl.
- 4
For dressing, whisk garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil and salt together in a separate bowl until well combined. Pour dressing over bean mixture and toss well.
- 5
Cut steak into bite-sized pieces; add to bean salad along with any accumulated juices. Toss well to coat and serve immediately or refrigerate until ready to serve.
Steak Chimichurri Dense Bean Salad
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About this Recipe
Steak Chimichurri Dense Bean Salad: Your New Favorite Hearty Meal
Elevate your dinner routine with this incredible Steak Chimichurri Dense Bean Salad! This recipe masterfully combines juicy, marinated grilled flank steak with a vibrant, herbaceous chimichurri vinaigrette and a satisfyingly hearty bean salad. It's a complete meal in one bowl, bursting with fresh flavors and textures that will keep you coming back for more.
Our star is the perfectly grilled flank steak, marinated in a savory blend of chili powder, onion powder, garlic, and oregano, kissed with lemon juice and red wine vinegar. This ensures every bite of steak is tender and packed with flavor. The marinade is the secret to a truly unforgettable main course. Complementing the steak is a bright, zesty chimichurri vinaigrette, made with generous amounts of fresh flat-leaf parsley and cilantro, minced garlic, a hint of crushed red pepper, and tangy red wine vinegar and lemon juice. This Argentinian-inspired sauce adds an incredible freshness and a punch of flavor that ties the whole dish together.
The "dense bean salad" portion is where the real substance comes in. We combine protein-rich garbanzo and pinto beans with crisp diced red onion, sweet roasted red bell peppers, and creamy crumbled queso fresco. This combination creates a salad that is not only incredibly filling but also incredibly flavorful, offering a delightful contrast to the rich steak and vibrant chimichurri. This Steak Chimichurri Dense Bean Salad is perfect for a satisfying dinner, a fantastic make-ahead lunch, or a show-stopping dish for your next potluck.
Tips for Success & Variations
- Steak Perfection: For the best results, ensure your grill is hot. Cook the flank steak quickly to your desired doneness (medium-rare is often preferred for tenderness) and always let it rest before slicing against the grain.
- Bean Bonanza: Feel free to experiment with other canned beans like black beans or cannellini beans for a different flavor profile.
- Add-ins: For extra freshness, consider tossing in diced avocado, corn, or cherry tomatoes just before serving.
- Spice It Up: Adjust the amount of crushed red pepper in the chimichurri to suit your taste preference.