Go Back
–+ servings
Steak Chimichurri & Dense Bean Salad

Steak Chimichurri & Dense Bean Salad

This Steak Chimichurri & Dense Bean Salad brings vibrant flavors and textures to your table for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound flank or skirt steak
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 small red chili or 1/2 teaspoon chili flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil plus 1 tablespoon for steak rub
  • 1/2 teaspoon salt
  • 4 cups arugula
  • 1 can cannellini beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • 1/2 red onion thinly sliced
  • 1/3 cup feta cheese crumbled
  • black pepper to taste

Equipment

  • Grill
  • Food Processor
  • cutting board
  • knife
  • Large Bowl

Method
 

  1. In a food processor or by hand, finely chop parsley, garlic, and chili. Mix with red wine vinegar, olive oil, and salt. Let sit to develop flavor.
  2. Rub steak with olive oil, salt, and pepper. Grill on high for 3-4 minutes per side until medium-rare. Rest for 10 minutes, then slice thin.
  3. In a large bowl, combine arugula, beans, tomatoes, cucumber, and onion. Toss lightly.
  4. Top salad with steak slices, spoon chimichurri over the top, and finish with crumbled feta and black pepper. Serve immediately.

Nutrition

Serving: 1servingCalories: 510kcalCarbohydrates: 22gProtein: 36gFat: 34g

Notes

Feel free to swap the steak with grilled chicken or tofu for a vegetarian twist. This dish is perfect for summer dinners or gatherings.

Tried this recipe?

Let us know how it was!