Steak Chimichurri Dense Bean Salad
Grilled steak with fresh chimichurri sauce and a dense, protein-rich bean salad for a nutritious and flavorful meal.
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.