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Top-down close-up of the finished steak chimichurri dense bean salad in a serving bowl, drizzled with chimichurri.

Steak Chimichurri Dense Bean Salad

Stuck in a salad rut? This Steak Chimichurri Dense Bean Salad recipe is your answer! It’s hearty enough for a main meal, packed with vibrant flavors, protein, texture, and gorgeous color. A zesty, meaty twist on the classic dense bean salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting/Melding Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Lunch, Main Course, Salad
Cuisine: American, Argentinian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Flank Steak or Skirt Steak
  • Salt and Freshly Ground Black Pepper to taste
For the Salad Base:
  • 1 15-ounce can Cannellini Beans, rinsed and drained
  • 1 15-ounce can Kidney Beans, rinsed and drained
  • 1 15-ounce can Black Beans, rinsed and drained
  • 1 cup Corn frozen (thawed) or fresh grilled kernels
  • 1 medium Red Bell Pepper finely diced
  • ½ medium Red Onion finely diced (Soak in cold water for 10 mins to mellow if desired)
For the Chimichurri:
  • 1 cup packed Fresh Parsley finely chopped
  • ½ cup packed Fresh Cilantro finely chopped (optional)
  • 3-4 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • ¼ - ½ teaspoon Red Pepper Flakes adjust to taste
  • ¼ cup Red Wine Vinegar
  • ½ cup Extra Virgin Olive Oil
  • Salt & Black Pepper to taste

Equipment

  • Grill or Large Skillet
  • Knife
  • Cutting Board
  • Large bowl
  • Small bowl
  • Whisk
  • Measuring Cups
  • Measuring spoons
  • Colander

Method
 

  1. Cook the Steak: Season steak generously with salt and pepper. Grill or pan-sear over medium-high heat for 3-5 minutes per side for medium-rare (adjust for thickness). Let rest for 10 minutes, then slice thinly against the grain.
  2. Make the Chimichurri: While steak rests, whisk together parsley, cilantro (if using), garlic, oregano, red pepper flakes, red wine vinegar, and olive oil in a small bowl. Season with salt and pepper. Let sit for at least 10 minutes for flavors to meld.
  3. Combine the Salad Base: In a large bowl, combine rinsed and drained cannellini beans, kidney beans, black beans, corn, diced red bell pepper, and diced red onion.
  4. Dress and Toss: Pour about half of the chimichurri sauce over the bean mixture and toss gently. Add the sliced steak. Drizzle with remaining chimichurri (or reserve some for serving). Toss gently again. Taste and adjust seasoning.

Notes

Steak Prep: Slice steak thinly against the grain after resting for 10 minutes (crucial for juicy results).
Bean Swaps: Chickpeas or pinto beans can be substituted.
Taste Chimichurri: Adjust salt, vinegar, or chili flakes in the chimichurri before dressing the salad.
Don't Overdress: Add half the chimichurri first, then add more as needed.
Variations: Add diced avocado just before serving. Crumble feta or cotija cheese over top. Add minced jalapeño to chimichurri for more heat.
Make Ahead: Steak and chimichurri can be made 1-2 days ahead (store separately). Assemble salad base and dress ~30 mins before serving.
Storage: Store leftovers airtight in the fridge for up to 3 days. Steak texture is best enjoyed sooner. Store steak separately from dressed beans if preferred for leftovers.
Freezing: Assembled salad does not freeze well. Chimichurri sauce can be frozen (e.g., in ice cube trays) for up to 3 months.
 
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