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🥗 Salads & bowls

Steak Italian DBS

Pepperoncini, mozz, beans, steak, little deli-case menace

⏱️ Time estimate: about 35 minutes

Steak gets folded into an Italian-ish dense bean salad with peppers, cucumbers, tomatoes, mozzarella, parsley, white beans, chickpeas, and pepperoncini.

Steak Italian dense bean salad in a bowl

Ingredients

For the salad

  • 1.5 pounds steak, such as flank, skirt, bavette, or hanger
  • 2 teaspoons kosher salt
  • Fresh cracked black pepper
  • 2 bell peppers
  • 5 Persian cucumbers
  • 1/4 red onion
  • 1 pint cherry tomatoes
  • 1 container mini mozzarella balls, 16 ounces
  • 1 bunch parsley
  • 1 can cannellini beans
  • 1 can chickpeas
  • 1 cup sliced pepperoncini

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon pizza seasoning, or oregano with a little cumin, fennel, and pepper
  • Pinch of red pepper flakes

Instructions

  1. Cook the steak. Salt and pepper the steak and let it sit at least 10 minutes. Sear in a very hot oiled pan or on the grill for about 3 to 4 minutes per side. Rest it on a rack.
  2. Prep everything else. Dice the peppers and cucumbers, mince the onion and parsley, halve the tomatoes and mozzarella, and rinse the beans.
  3. Build the salad. Add all the vegetables, mozzarella, beans, chickpeas, and pepperoncini to a big bowl. Dice the steak and add that too.
  4. Dress it. Whisk or froth together the olive oil, vinegar, lemon juice, Dijon, salt, pizza seasoning, and red pepper flakes. Toss with the salad and let it sit a few minutes before serving.