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. This gluten-free recipe is perfect for meal prep or quick gatherings. Try this bold steak dinner idea today.
Ingredients
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
1. 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.
2. Season steak with salt, pepper, and 1 tbsp olive oil. Let it rest at room temperature for 15 minutes.
3. Grill steak on high heat for 4-5 minutes per side. Let it rest for 10 minutes, then slice against the grain.
4. In a large bowl, combine beans, red onion, bell peppers, garlic, lemon juice, olive oil, and herbs. Toss and season with salt and pepper.
5. Plate the steak slices with a generous drizzle of chimichurri and serve with the bean salad.
Notes
Use fresh herbs for chimichurri—dried won’t bring the same brightness.
If using canned beans, rinse and drain well to avoid soggy salad.
Leftover chimichurri makes a great spread for sandwiches or eggs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 85mg