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🥗 Salads & bowls

Steak chimichurri dense bean salad

Herby, bright, beefy little fridge gremlin

⏱️ Time estimate: about 35 minutes

Steak, garbanzo beans, white beans, parsley, cilantro, roasted red peppers, cherry tomatoes, mozzarella, and a lemony red wine dressing that tastes like chimichurri took a meal-prep class.

Steak chimichurri dense bean salad in a bowl

Ingredients

  • 1 to 1.5 pounds flank steak, bavette, or skirt steak
  • 1 tablespoon kosher salt and cracked black pepper
  • 1 can garbanzo beans, 15 ounces
  • 1 can white beans, 15 ounces
  • 1 shallot, finely minced
  • 1 bunch parsley, finely minced
  • 1 bunch cilantro, finely minced
  • 1/2 cup chopped roasted red peppers
  • 1 pint cherry tomatoes, halved
  • 1 container mini mozzarella balls, 16 ounces, drained and halved

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt

Instructions

  1. Season and cook the steak. Salt and pepper the steak generously and let it sit for at least 15 minutes. Grill over high heat until seared and about 130°F inside, roughly 4 to 7 minutes per side depending on thickness. Rest it.
  2. Prep the salad. Rinse and drain the beans, then combine with the shallot, parsley, cilantro, roasted red peppers, tomatoes, and mozzarella.
  3. Mix the dressing. Whisk together the olive oil, vinegar, lemon juice, garlic, red pepper flakes, oregano, and salt.
  4. Finish. Dice the steak, add it to the bowl, pour over the dressing, and toss well.