Description
Steak Chimichurri with Dense Bean Salad is a vibrant, protein-rich dinner featuring juicy grilled steak, zesty chimichurri sauce, and a hearty mix of beans and fresh vegetables.
Ingredients
Scale
- 2 lb flank or skirt steak
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups mixed beans (cannellini, kidney, black, or chickpeas)
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tbsp lemon juice
- 1 tbsp chopped fresh oregano or basil (optional)
Instructions
- In a food processor, blend parsley, cilantro, garlic, red wine vinegar, red pepper flakes, 2 tbsp olive oil, and salt until chunky but cohesive. Set aside to develop flavor.
- Season steak with salt, pepper, and 1 tbsp olive oil. Let it rest at room temperature for 15 minutes.
- Grill steak on high heat for 4-5 minutes per side. Let it rest for 10 minutes, then slice against the grain.
- In a large bowl, combine beans, red onion, bell peppers, garlic, lemon juice, olive oil, and herbs. Toss and season with salt and pepper.
- Plate the steak slices with a generous drizzle of chimichurri and serve with the bean salad.
Notes
- This dish is gluten-free.
- Perfect for meal prep or quick gatherings.
- Enjoy this bold steak dinner idea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 120mg