Description
This Steak Chimichurri & Dense Bean Salad recipe combines juicy seared steak with a zesty herb chimichurri and a hearty white bean salad for a flavorful, protein-packed meal. It’s gluten-free, vibrant, and perfect for weeknight dinners or casual entertaining.
Ingredients
1 lb skirt or flank steak
2 cans white beans, drained
1 bunch fresh parsley, finely chopped
4 cloves garlic, minced
2 tbsp red wine vinegar
6 tbsp olive oil
1 lemon, juiced
1 shallot, thinly sliced
1 tsp red pepper flakes (optional)
Salt and black pepper to taste
Instructions
1. Finely chop parsley and garlic. In a bowl, mix with red wine vinegar, olive oil, red pepper flakes, salt, and pepper to create chimichurri. Let it sit to blend flavors.
2. Season steak with salt and pepper. Heat grill or skillet to high. Cook steak for 3–4 minutes per side. Let it rest for 5–10 minutes, then slice thin against the grain.
3. In another bowl, combine drained beans, shallots, garlic, lemon juice, olive oil, salt, and pepper. Let sit 10 minutes to absorb flavors.
4. To serve, spread bean salad on a platter. Top with sliced steak and spoon chimichurri over. Serve remaining sauce on the side.
Notes
The chimichurri also works great as a salad dressing or marinade.
You can prepare the bean salad ahead for deeper flavor.
For extra protein, toss in grilled shrimp or tofu slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling or Skillet
- Cuisine: Latin-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 65mg