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Steak Chimichurri & Dense Bean Salad

Steak Chimichurri & Dense Bean Salad – Bold, Fresh & Protein-Packed Perfection!
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A delicious and vibrant combination of grilled steak topped with a flavorful chimichurri sauce, served alongside a hearty bean salad.

Ingredients

Scale
  • 1 lb ribeye or sirloin steak
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 3 garlic cloves
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 2 cups arugula
  • 1 cup cherry tomatoes
  • 1/2 cucumber
  • 1/4 red onion
  • 1/2 cup chickpeas
  • 1/3 cup feta cheese
  • Optional: avocado slices, kalamata olives, bell peppers

Instructions

  1. In a food processor, pulse parsley, cilantro, garlic, vinegar, red pepper flakes, and oregano. Slowly blend in olive oil until slightly chunky. Season with salt and pepper.
  2. Let the steak sit at room temperature for 30 minutes. Pat dry, oil, and season with salt and pepper.
  3. Heat a skillet over medium-high. Sear steak for 3–4 minutes per side for medium-rare. Rest under foil for 10 minutes.
  4. While resting, combine arugula, tomatoes, cucumber, onions, chickpeas, and feta in a large bowl. Optionally add avocado or olives.
  5. Slice steak thinly against the grain.
  6. Plate salad and top with steak. Spoon chimichurri over the top and serve immediately.

Notes

  • For a spicier chimichurri, add more red pepper flakes.
  • Resting the steak is crucial for juiciness.
  • Feel free to customize the salad ingredients to your preference.

Nutrition

Find it online: https://www.spiritsdrink.com/steak-chimichurri-dense-bean-salad-recipe/