Stuck in a salad rut or need a seriously satisfying meal that doesn’t take all evening? This Steak Chimichurri Dense Bean Salad recipe is your answer! It’s hearty enough for my husband after a long day, packed with vibrant flavors that wake up your taste buds, and, honestly, it just looks gorgeous on the table. Forget flimsy salads; this one eats like a meal, loaded with protein and texture. It’s become a staple in my Portland kitchen, especially when I want something impressive but secretly easy, kind of like my classic dense bean salad recipe but with a zesty, meaty twist.
What is Chimichurri Sauce?
Alright, let’s talk chimichurri! If you haven’t met this Argentinian gem, prepare to fall in love. It’s not a creamy sauce, but a vibrant, loose, oil-based condiment bursting with fresh parsley, oregano, garlic, vinegar, and chili flakes. Think Italy meets Argentina – all that herby goodness with a tangy kick! It’s traditionally served with grilled meats, and let me tell you, it transforms simple steak into something spectacular. Making it is a breeze, basically chopping and stirring – no cooking required! For those wanting a deep dive into getting it just right, Bon Appétit has a fantastic guide on authentic chimichurri sauce preparation that I often reference. This sauce is the powerhouse behind our dense bean salad steak chimichurri.
Why Steak Chimichurri Dense Bean Salad Recipe Works
This isn’t just another salad, y’all. This steak dense bean salad is a winner because it hits all the right notes for busy families like mine. It’s incredibly filling thanks to the steak and beans, making it a perfect main course for dinner or a seriously satisfying lunch prep. Plus, the flavors are bold – the zesty chimichurri cuts through the richness of the steak beautifully. I’ve found it’s a great way to use up leftover grilled steak (if such a thing exists in your house!). It’s also naturally gluten-free and packed with protein and fiber. I often think about ways to add big flavor without complicated steps, much like when I figure out how to add flavor to ground turkey for weeknight meals, and this chimichurri does all the heavy lifting!
Ingredients
What You’ll Need
- Steak: About 1 lb flank steak or skirt steak works beautifully here – something you can grill or pan-sear quickly and slice thinly. (Ask your butcher for a good cut!)
- Cannellini Beans: 1 (15-ounce) can, rinsed and drained. Creamy and mild.
- Kidney Beans: 1 (15-ounce) can, rinsed and drained. Hearty texture.
- Black Beans: 1 (15-ounce) can, rinsed and drained. Earthy flavor.
- Corn: 1 cup frozen (thawed) or fresh grilled corn kernels. A little sweetness!
- Red Bell Pepper: 1 medium, finely diced. For crunch and color.
- Red Onion: ½ medium, finely diced. Soak in cold water for 10 minutes to mellow the bite if you prefer.
- For the Chimichurri:
- Fresh Parsley: 1 cup packed, finely chopped (from my garden when I can!)
- Fresh Cilantro: ½ cup packed, finely chopped (optional, but I love it)
- Garlic: 3-4 cloves, minced (don’t be shy!)
- Dried Oregano: 1 teaspoon (use Italian if you have it!)
- Red Pepper Flakes: ¼ – ½ teaspoon (adjust to your heat preference)
- Red Wine Vinegar: ¼ cup
- Olive Oil: ½ cup extra virgin. I swear by DeLallo olive oil for its robust flavor in dressings like this.
- Salt & Black Pepper: To taste
Ingredient Swaps
- Beans: Feel free to swap! Chickpeas, pinto beans, or even lentils would work. Use what you have in your pantry!
- Steak: Leftover grilled chicken, shrimp, or even crumbled Italian sausage could substitute the steak. For a different vibe, grilled halloumi is fantastic too.
- Veggies: Cherry tomatoes, cucumber, or celery would add nice freshness.
- Herbs: Not a cilantro fan? Just use all parsley. Add a little fresh mint for a different twist!
- Tzatziki Twist? While chimichurri is classic, if you’re feeling adventurous, a creamy cucumber steak tzatziki dense bean salad variation could be interesting – swap the chimichurri for tzatziki sauce!
Fun Variations to Try
- Add Avocado: Dice one ripe avocado and gently fold it in just before serving for extra creaminess.
- Cheese, Please: Crumble some feta or cotija cheese over the top for a salty tang. Mamma mia!
- Spice it Up: Add a finely minced jalapeño to the chimichurri for extra heat.
- Serve Over Greens: Spoon the salad over a bed of arugula or mixed greens for an even more substantial salad.
How to Make Steak Chimichurri Dense Bean Salad
- Cook the Steak: Season your steak generously with salt and pepper. Grill or pan-sear over medium-high heat for 3-5 minutes per side for medium-rare, depending on thickness. Let it rest for 10 minutes (seriously, don’t skip this – lets the juices settle!), then slice thinly against the grain.
- Make the Chimichurri: While the steak rests, whisk together the chopped parsley, cilantro (if using), minced garlic, oregano, red pepper flakes, red wine vinegar, and olive oil in a small bowl. Season with salt and pepper to taste. Let it sit for at least 10 minutes for the flavors to meld. Feel the love in those herbs!
- Combine the Salad Base: In a large bowl, combine the rinsed and drained cannellini beans, kidney beans, black beans, corn, diced red bell pepper, and diced red onion.
- Dress and Toss: Pour about half of the chimichurri sauce over the bean mixture and toss gently to combine. Add the sliced steak to the bowl. Drizzle with the remaining chimichurri (or reserve some for serving). Gently toss again. Taste and adjust seasoning if needed. This salad is robust, much like its cousin, the grilled chipotle chicken and corn dense bean salad, just swap the protein and sauce profile!
Ways to Enjoy Your Steak Dense Bean Salad
This dense bean salad steak creation is super versatile! Here are a few ideas beyond just eating it straight from the bowl (which I fully support):
- Hearty Main Course: It’s perfect on its own for dinner or lunch.
- Potluck Superstar: Travels well and always gets rave reviews. Just maybe add avocado right before serving.
- Lunchbox Hero: Pack it for a protein-filled work or school lunch that actually keeps you full.
- Taco Filling: Stuff it into warm tortillas with a dollop of sour cream or Greek yogurt.
- Grain Bowl Base: Serve it over cooked quinoa or brown rice for an extra boost. It makes a great alternative when you want something different from my usual vegan dense bean salad.
Time-Saving Tips
Shortcuts
- Prep Ahead: Cook the steak and make the chimichurri up to 2 days in advance. Store them separately in the fridge.
- Canned Goods for the Win: Using canned beans and frozen corn is a huge timesaver – no soaking or long cooking times needed.
- Veggie Chop: Chop your onion and bell pepper the day before and store them in an airtight container.
Pro Tips
- Let Steak Rest: I know I mentioned it, but it’s crucial! My Nonna always said good things come to those who wait, especially when it comes to juicy steak. Resting prevents all those lovely juices from running out when you slice it.
- Don’t Drown It: Add about half the chimichurri first, toss, then add more as needed. You want it flavorful, not swimming.
- Taste and Adjust: Chimichurri is all about balance. Taste it before dressing the salad – need more salt? More vinegar tang? A bigger pinch of chili flakes? Make it yours!
Storage and Freezing Tips
- Fridge: Store leftover steak dense bean salad in an airtight container in the refrigerator for up to 3 days. The steak is best enjoyed sooner rather than later. Sometimes I store the steak separately and add it just before serving leftovers to keep it tasting fresher.
- Freezing: The assembled salad doesn’t freeze well (beans and veggies get mushy). However, you can freeze leftover chimichurri sauce! Pour it into an ice cube tray, freeze, then transfer the cubes to a freezer bag for up to 3 months. Perfect for future steak nights!
Steak Chimichurri Dense Bean Salad
Equipment
- Grill or Large Skillet
- Knife
- Cutting Board
- Large bowl
- Small bowl
- Whisk
- Measuring Cups
- Measuring spoons
- Colander
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
Instructions
- 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.
- 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.
- 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.
- 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
Frequently Asked Questions
What’s the best steak cut for salad?
Flank steak, skirt steak, or sirloin are great choices. They cook quickly, take marinades (or in this case, the chimichurri!) well, and are flavorful. Just be sure to slice them thinly against the grain for tenderness.
How do you make authentic chimichurri?
Authentic chimichurri relies on fresh herbs (mainly parsley), garlic, oil, vinegar, and a little heat. Finely chopping (not blending into a paste) is key for texture. While recipes vary slightly by region, sticking to these core components keeps it classic.
Can steak bean salad be made in advance?
Yes, mostly! You can cook the steak, make the chimichurri, and chop the veggies a day or two ahead. Assemble the bean/veggie base and store it separately. Combine everything and dress it about 30 minutes before serving for the best texture, especially if adding avocado.
What beans go well with steak and chimichurri?
Heartier beans hold up well. Cannellini, kidney, black beans, and chickpeas are all excellent choices that complement the robust flavors of steak and chimichurri in this steak chimichurri dense bean salad. You could even use pinto beans if that’s what you have!
Is steak dense bean salad good for meal prep?
Absolutely! It’s fantastic for meal prep. I recommend storing the sliced steak separately from the dressed bean salad and combining them just before eating to keep the steak texture optimal. It holds up well for lunches for a few days.
Final Thoughts
There you have it – a steak chimichurri dense bean salad that’s bursting with flavor, comes together quicker than you’d think, and is guaranteed to impress! It’s become a real go-to when I want something satisfying and a little different from the usual pasta night. It’s proof that salads don’t have to be boring! This dish feels hearty and special, perfect alongside the simple goodness of the foundational dense bean salad recipe. Give it a try, and let me know your favorite twists in the comments below. Buon appetito!
