Steak Chimichurri Dense Bean Salad
Steak Chimichurri Dense Bean Salad
Ingredients
For the Steak and Salad
- 1 1/2 pounds steak, such as sirloin, flank, or skirt
- 1 teaspoon kosher salt, or as needed, for seasoning steak
- 1 pint cherry tomatoes, halved
- 1 shallot, super finely minced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 1 can chickpeas, 15-ounce, rinsed and drained
- 1 can white beans, 15-ounce, such as cannellini, rinsed and drained
- 1 jar roasted red bell peppers, 12-ounce, drained and chopped
- 8 ounces mini mozzarella balls, drained, halved if larger than bite-sized
For the Chimichurri Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
Instructions
- 1
Generously season the steak on all sides with kosher salt. Heat a grill or a heavy-bottomed skillet over medium-high heat. Cook the steak for 4-7 minutes per side, depending on thickness and desired doneness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 15 min
- 2
Once cooked, transfer the steak to a cutting board and let it rest at room temperature until fully cooled. This is crucial to prevent the salad from becoming soggy. This passive resting time allows the juices to redistribute.
⏱️ 30 min
- 3
While the steak is resting, prepare the vegetables and beans. Halve the cherry tomatoes, super finely mince the shallot, chop the fresh cilantro, and chop the fresh parsley. Rinse and drain both cans of chickpeas and white beans. Drain the jar of roasted red bell peppers and chop them into bite-sized pieces. Drain the mini mozzarella balls and halve them if they are larger than bite-sized.
⏱️ 20 min
- 4
Once the steak is completely cooled, dice it into bite-sized pieces.
⏱️ 5 min
- 5
Prepare the chimichurri dressing: In a small container with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, red pepper flakes, dried oregano, and minced garlic. Secure the lid and shake vigorously until all ingredients are thoroughly combined and emulsified.
⏱️ 5 min
- 6
In a large mixing bowl, combine all the prepped salad ingredients: the diced steak, halved cherry tomatoes, minced shallot, chopped cilantro, chopped parsley, rinsed and drained chickpeas, rinsed and drained white beans, chopped roasted red bell peppers, and halved mini mozzarella balls.
⏱️ 5 min
- 7
Pour the prepared chimichurri dressing over the salad ingredients in the bowl.
⏱️ 1 min
- 8
Toss everything together gently until all ingredients are evenly coated with the dressing. The salad is now ready to serve immediately or can be portioned into airtight containers (such as Weck jars) and stored in the refrigerator for meal prep throughout the week.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Chimichurri Dense Bean Salad
For the Steak and Salad
- 1 1/2 pounds steak, such as sirloin, flank, or skirt
- 1 teaspoon kosher salt, or as needed, for seasoning steak
- 1 pint cherry tomatoes, halved
- 1 shallot, super finely minced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 1 can chickpeas, 15-ounce, rinsed and drained
- 1 can white beans, 15-ounce, such as cannellini, rinsed and drained
- 1 jar roasted red bell peppers, 12-ounce, drained and chopped
- 8 ounces mini mozzarella balls, drained, halved if larger than bite-sized
For the Chimichurri Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
Instructions
- 1
Generously season the steak on all sides with kosher salt. Heat a grill or a heavy-bottomed skillet over medium-high heat. Cook the steak for 4-7 minutes per side, depending on thickness and desired doneness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 15 min - 2
Once cooked, transfer the steak to a cutting board and let it rest at room temperature until fully cooled. This is crucial to prevent the salad from becoming soggy. This passive resting time allows the juices to redistribute.
⏱️ 30 min - 3
While the steak is resting, prepare the vegetables and beans. Halve the cherry tomatoes, super finely mince the shallot, chop the fresh cilantro, and chop the fresh parsley. Rinse and drain both cans of chickpeas and white beans. Drain the jar of roasted red bell peppers and chop them into bite-sized pieces. Drain the mini mozzarella balls and halve them if they are larger than bite-sized.
⏱️ 20 min - 4
Once the steak is completely cooled, dice it into bite-sized pieces.
⏱️ 5 min - 5
Prepare the chimichurri dressing: In a small container with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, red pepper flakes, dried oregano, and minced garlic. Secure the lid and shake vigorously until all ingredients are thoroughly combined and emulsified.
⏱️ 5 min - 6
In a large mixing bowl, combine all the prepped salad ingredients: the diced steak, halved cherry tomatoes, minced shallot, chopped cilantro, chopped parsley, rinsed and drained chickpeas, rinsed and drained white beans, chopped roasted red bell peppers, and halved mini mozzarella balls.
⏱️ 5 min - 7
Pour the prepared chimichurri dressing over the salad ingredients in the bowl.
⏱️ 1 min - 8
Toss everything together gently until all ingredients are evenly coated with the dressing. The salad is now ready to serve immediately or can be portioned into airtight containers (such as Weck jars) and stored in the refrigerator for meal prep throughout the week.
⏱️ 4 min