If you’re craving something hearty, vibrant, and packed with bold flavors, this Steak Chimichurri & Dense Bean Salad is about to be your new obsession. Perfectly grilled steak is sliced thin and draped in a bright, herby chimichurri sauce, then served over a salad that doesn’t skimp on substance—we’re talking hearty beans, juicy tomatoes, crisp cucumbers, and tangy feta. It’s the kind of dish that feels indulgent yet incredibly fresh all at once.

This recipe is ideal for when you want to impress but don’t want to be stuck in the kitchen all day. Whether it’s a weeknight dinner, a weekend gathering, or a meal prep lunch, this combo has texture, protein, fiber, and flavor in every bite. It’s salad that eats like a meal, and you won’t find anyone complaining about “just greens” here.

What Kind of Steak Should I Use?

For this recipe, a well-marbled cut like skirt steak, flank steak, or even flat iron works beautifully. These cuts are flavorful, cook quickly, and slice well against the grain to stay tender. Make sure not to overcook them; medium-rare to medium lets the beef stay juicy, soaking up the chimichurri in every bite.

Ingredients for the Steak Chimichurri & Dense Bean Salad

Steak – The protein centerpiece. Choose a tender, quick-cooking cut like flank or skirt for rich flavor and easy slicing.

Chimichurri Sauce – A blend of parsley, cilantro, garlic, red wine vinegar, olive oil, and red chili flakes. It adds brightness and a punch of herbaceous spice.

Mixed Beans – Use a mix of chickpeas, kidney beans, and black beans for a trio of textures and plant-based protein.

Cherry Tomatoes – Juicy bursts of sweetness and acidity to balance the savory steak.

Cucumbers – Crunch and coolness to keep the salad refreshing.

Red Onion – Adds bite and color contrast; soak in cold water to mellow if needed.

Feta Cheese – Tangy and creamy, this cheese cuts through the richness of the meat.

Mixed Greens or Arugula – The salad base with a peppery snap.

Olive Oil, Salt & Pepper – Basics that bring everything together and enhance flavor.

How To Make the Steak Chimichurri & Dense Bean Salad

Step 1: Make the Chimichurri

In a food processor or blender, combine a large bunch of parsley, a smaller handful of cilantro, 3 garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup olive oil, a pinch of red chili flakes, salt, and pepper. Pulse until finely chopped but still a bit rustic. Taste and adjust salt or vinegar as needed. Set aside so the flavors can meld.

Step 2: Prep and Grill the Steak

Pat your steak dry with paper towels and season generously with salt and pepper. If you like, add a sprinkle of garlic powder or paprika for extra flavor. Preheat your grill or cast-iron pan to high heat. Cook the steak for 3-4 minutes per side, depending on thickness, for medium-rare. Let rest for at least 5 minutes before slicing thinly against the grain.

Step 3: Build the Salad Base

In a large bowl, combine 1 can each of drained and rinsed chickpeas, kidney beans, and black beans. Toss with a bit of olive oil, salt, and a squeeze of lemon juice. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and a handful of chopped fresh parsley.

Step 4: Plate and Assemble

Start with a bed of mixed greens or arugula on a large platter or bowl. Spoon the bean mixture over the greens. Arrange slices of steak on top. Spoon chimichurri over the steak, letting some drizzle onto the beans and greens. Crumble feta cheese over everything.

Step 5: Serve and Enjoy

Serve immediately while the steak is still warm, or let it cool to room temperature. This salad holds up beautifully for hours, making it ideal for potlucks, outdoor dinners, or weekday lunches.

How to Serve and Store Your Steak Chimichurri & Dense Bean Salad

This salad is best served slightly warm or at room temperature, allowing the steak juices and chimichurri to blend into the salad base. For a beautiful presentation, layer it all on a large platter rather than mixing in a bowl. The vibrant contrast between the juicy steak, green herbs, creamy feta, and bright tomatoes makes it ideal for entertaining.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best texture, store the steak slices and chimichurri separately from the salad and combine when ready to serve. This helps prevent the greens from wilting and the beans from becoming mushy.

Frequently Asked Questions

What can I use instead of steak?

Grilled chicken, shrimp, or roasted portobello mushrooms are all great alternatives if you prefer a different protein.

Can I make the chimichurri in advance?

Absolutely! Chimichurri tastes even better the next day. You can make it 2–3 days ahead and store it in the fridge in a sealed jar.

Is this recipe good for meal prep?

Yes! Just store the components separately: steak, beans and veggies, chimichurri, and greens. Assemble when ready to eat to maintain freshness.

What if I don’t like feta?

Swap it out with goat cheese, shaved Parmesan, or even avocado slices for a creamy element.

How can I make it spicier?

Add extra red chili flakes or a chopped jalapeño to your chimichurri for more heat.

Can I use canned beans?

Yes, canned beans work perfectly. Just be sure to rinse and drain them well to avoid any excess liquid or saltiness.

Want More Salad Ideas That Eat Like a Meal?

If this hearty Steak Chimichurri & Dense Bean Salad hit the spot, you’ll probably enjoy these other flavor-packed salad-style recipes from the site:

Mexican Street Corn Potato Salad if you’re into creamy, tangy street-style sides.
Healthy Mediterranean Salmon Dinner for another protein-packed dish with bright herbs and fresh veggies.
Chicken Scampi with Garlic Parmesan Rice for a citrusy twist on a savory, skillet-style dinner.
Slow Cooker Garlic Butter Beef Bites & Potatoes if you love the beefy richness of this steak dish and want a cozier option.
Easy Thai Red Curry Dumpling Soup to bring more global flair to your table.

📌 Save this recipe to your Pinterest dinner or meal prep board so it’s ready when you are.

And when you make it, I’d love to hear what you thought. Did you go heavy on the chimichurri? Did you swap in a different protein or cheese?

Drop a comment or tag me on social media so we can inspire others to try it too. And if you’re always on the hunt for colorful, bold, and simple recipes, check out my Pinterest board for Life with Jam where I post new dishes every week.