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Steak Chimichurri & Dense Bean Salad

Steak Chimichurri & Dense Bean Salad

Delight your dinner guests with this flavorful Steak Chimichurri & Dense Bean Salad that balances fresh vegetables and grilled steak.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Argentinian, Mediterranean
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade & Sauce
  • 1 pound flank or skirt steak
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic finely chopped
  • 1 small red chili or 1/2 teaspoon chili flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil for steak rub
Salad
  • 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
  • mixing bowl

Method
 

Chimichurri Preparation
  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.
Steak Cooking
  1. 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.
Salad Assembly
  1. In a large bowl, combine arugula, beans, tomatoes, cucumber, and onion. Toss lightly.
  2. 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 customize this dish by swapping beans or cheese as desired. This recipe works for meal prep and also is perfect for outdoor entertaining.

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