Steak Chimichurri with Dense Bean Salad is the perfect combination of bold flavors and hearty textures. Juicy, grilled steak is paired with a vibrant chimichurri sauce and a protein-packed bean salad, making it a wholesome and satisfying dish for any occasion.
Steak Chimichurri Dense Bean Salad :
If you’re looking for a meal that balances freshness, richness, and nutrition, Steak Chimichurri with Dense Bean Salad is a must-try. The tender steak is topped with a zesty, herby chimichurri sauce and served with a dense, flavorful bean salad that complements every bite.
History of the Recipe :
Chimichurri sauce originates from Argentina and Uruguay, where it is traditionally served with grilled meats. Made with fresh parsley, garlic, vinegar, and olive oil, chimichurri enhances the flavor of steak without overpowering it. The bean salad, inspired by Latin and Mediterranean cuisines, adds fiber and heartiness, making this dish a well-rounded meal.
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Steak Chimichurri Dense Bean Salad
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (about 250g each)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Chimichurri Sauce:
- 1 cup fresh parsley (chopped)
- 3 cloves garlic (minced)
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup olive oil
For the Dense Bean Salad:
- 1 cup black beans (cooked and drained)
- 1 cup kidney beans (cooked and drained)
- 1 cup chickpeas (cooked and drained)
- 1/2 red onion (finely chopped)
- 1/2 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the steak: Rub the steaks with salt, pepper, garlic powder, paprika, and olive oil. Let them sit for 10 minutes.
- Grill the steak: Heat a grill or skillet over high heat. Cook the steaks for 4-5 minutes per side for medium-rare. Let them rest for 10 minutes before slicing.
- Make the chimichurri sauce: In a bowl, mix parsley, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly add olive oil while stirring. Set aside.
- Prepare the bean salad: In a large bowl, combine black beans, kidney beans, chickpeas, red onion, red bell pepper, and cilantro. Drizzle with lemon juice and olive oil. Toss well and season with salt and pepper.
- Assemble the dish: Slice the steak and top with chimichurri sauce. Serve alongside the dense bean salad.
- Enjoy!
Notes
- Use fresh herbs for the best chimichurri flavor.
- Let the steak rest before slicing to retain its juices.
- Adjust the spice level of chimichurri by adding more or less red pepper flakes.
Tips for Steak Chimichurri Dense Bean Salad :
- Marinate the steak for extra flavor.
- Serve with grilled vegetables or roasted potatoes for a complete meal.
- Store leftover chimichurri in an airtight container in the fridge for up to a week.
FAQs for Steak Chimichurri Dense Bean Salad :
Q: Can I use a different cut of steak?
A: Yes! Flank steak or skirt steak also works well with chimichurri.
Q: Can I make the chimichurri sauce in advance?
A: Yes! It actually tastes better after a few hours as the flavors meld.
Q: Can I use canned beans for the salad?
A: Absolutely! Just rinse and drain them well before using.
Conclusion :
Steak Chimichurri with Dense Bean Salad is a satisfying and protein-rich meal that brings together bold flavors and wholesome ingredients. Whether you’re looking for a quick dinner or an impressive meal for guests, this dish is sure to delight!