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Steak Chimichurri Dense Bean Salad

Steak Chimichurri Dense Bean Salad

Steak Chimichurri Dense Bean Salad

Salad

This steak chimichurri dense bean salad combines marinated, grilled flank steak with beans, herbs, and a chimichurri vinaigrette.

Ingredients

  • 1 1/2 teaspoons chili powder

  • 1 teaspoon onion powder

  • 2 cloves garlic, minced

  • 1/2 teaspoon dried oregano

  • 1 1/2 teaspoons salt

  • 2 teaspoons lemon juice

  • 1 tablespoon red wine vinegar

  • 3 tablespoons olive oil

  • 1 pound flank steak

  • 1 bunch flat-leaf parsley, roughly chopped

  • 1/2 bunch cilantro, roughly chopped

  • 1/2 small red onion, diced

  • 1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped

  • 1 (15-ounce) can garbanzo beans, drained and rinsed

  • 1 (15-ounce) can into beans, drained and rinsed

  • 1/2 cup crumbled queso fresco

  • 1 clove garlic, finely minced

  • 1/4 teaspoon crushed red pepper

  • 1/4 teaspoon dried oregano

  • 1 tablespoon red wine vinegar

  • 1 tablespoon lemon juice

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon kosher salt

Description

  1. Combine chili powder, onion powder, garlic, oregano, salt, lemon juice, wine vinegar, and olive oil in a large resealable plastic bag. Add steak, squeeze out any excess air from the bag, and seal the bag. Refrigerate steak to marinate overnight.

  2. Remove steak from the bag; discard marinade. Heat an outdoor grill or grill pan for medium-high heat. Grill steak, undisturbed, until browned and easy to release from pan, 4 to 5 minutes. Flip steak and cook an additional 4 or 5 minutes for medium-rare to medium, or to desired doneness. Remove steak from the heat to a cutting board and rest for 10 minutes.

  3. Meanwhile, for salad, combine parsley, cilantro, onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl. 

  4. For dressing, whisk garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil and salt together in a separate bowl until well combined. Pour dressing over bean mixture and toss well.

  5. Cut steak into bite-sized pieces; add to bean salad along with any accumulated juices. Toss well to coat and serve immediately or refrigerate until ready to serve.

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