Description
A vibrant, protein-packed Steak Chimichurri & Dense Bean Salad that layers grilled steak, fresh herb chimichurri, hearty beans, and crisp vegetables on a bed of greens. Perfect for weeknight dinners, meal prep, or entertaining.
Ingredients
1.5 pounds flank steak or skirt steak
1 bunch fresh parsley
0.5 bunch fresh cilantro
3 cloves garlic
2 tablespoons red wine vinegar
0.5 cup olive oil (plus more for drizzling)
0.25 teaspoon red chili flakes (or more to taste)
Salt and pepper to taste
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, sliced
0.25 red onion, thinly sliced
0.5 cup feta cheese, crumbled
4 cups mixed greens or arugula
1 tablespoon lemon juice
Instructions
1. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes, salt, and pepper in a food processor. Pulse into a coarse sauce and set aside.
2. Pat steak dry and season generously with salt, pepper, and optional garlic powder or paprika.
3. Heat grill or skillet over high. Cook steak 3–4 minutes per side. Let rest, then slice against the grain.
4. In a large bowl, combine chickpeas, kidney beans, black beans, tomatoes, cucumber, red onion, parsley, lemon juice, and olive oil. Toss gently.
5. Arrange greens on a platter, top with bean mixture, then steak slices. Drizzle with chimichurri and sprinkle with feta.
6. Serve immediately warm or at room temperature.
Notes
Let the steak rest before slicing to keep it juicy.
You can make the chimichurri up to 3 days in advance—it gets better with time.
Store components separately if meal prepping to keep everything fresh and crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad / Dinner
- Method: Grilled
- Cuisine: Latin / Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 80mg