Steak Chimichurri Dense Bean Salad – okay, so this recipe basically saved my weeknights when I was stuck making the same boring dinners on repeat. You know that feeling? Like, my husband would come home after a brutal day and I’d be staring at the fridge thinking… not pasta again. This one’s hearty (like, seriously filling), vibrant in a way that makes you actually excited to eat vegetables, and honestly? It just looks stunning on the table – which matters more than I’d like to admit. Forget those wimpy salads that leave you hungry an hour later; this eats like an actual meal, protein-packed and full of texture. It’s sort of like my classic dense bean salad recipe but with this zesty, meaty twist that – I don’t know, it just works.
What is Chimichurri Sauce?
Chimichurri! If you haven’t discovered this Argentinian treasure yet – where have you been? It’s not creamy (thank goodness, sometimes you just need a break from heavy sauces), but this vibrant, loose, oil-based situation bursting with fresh parsley, oregano, garlic, vinegar, and chili flakes. Like if Italy and Argentina had a flavor baby – all that herby brightness with a tangy punch. Traditionally it’s draped over grilled meats and, listen, it transforms basic steak into something that makes you close your eyes when you taste it. Making it? Ridiculously easy – basically chopping and stirring, no cooking involved which is perfect when it’s too hot to turn on the stove. Bon Appétit has this fantastic guide on authentic chimichurri sauce that I reference probably too often. This sauce is the star of our dense bean salad steak chimichurri.
Why Steak Chimichurri Dense Bean Salad Recipe Works
This steak dense bean salad hits different, for real. It’s incredibly satisfying thanks to the steak and beans combo – making it perfect as a main course for dinner or when you need lunch prep that actually keeps you full (not those sad desk salads). The flavors are bold – that zesty chimichurri cutting through the richness of the steak in this beautiful way. Great for using leftover grilled steak too, if that ever exists in your house! Plus it’s naturally gluten-free, protein-packed, fiber-rich… all those things. Kind of reminds me of figuring out how to add flavor to ground turkey for weeknight meals – the chimichurri does all the heavy lifting here!
Ingredients
What You’ll Need
- Steak: About 1 lb flank or skirt steak – something you can grill or sear fast and slice thin (your butcher can help!)
- Cannellini Beans: 1 (15-oz) can, rinsed and drained
- Kidney Beans: 1 (15-oz) can, rinsed
- Black Beans: 1 (15-oz) can, rinsed
- Corn: 1 cup frozen (thawed) or fresh grilled
- Red Bell Pepper: 1 medium, finely diced
- Red Onion: ½ medium, finely diced (soak in cold water 10 minutes to mellow it)
- For Chimichurri: Fresh parsley (1 cup packed, chopped), cilantro (½ cup, optional but recommended), garlic (3-4 cloves, minced), dried oregano (1 tsp), red pepper flakes (¼-½ tsp), red wine vinegar (¼ cup), olive oil (½ cup extra virgin – DeLallo is my go-to), salt & pepper
Swaps & Variations
Swap beans freely – chickpeas, pintos, even lentils work. For protein? Leftover grilled chicken, shrimp, crumbled sausage, or grilled halloumi are all winners. Add cherry tomatoes, cucumber, or celery for freshness. Not into cilantro? All parsley works, or try fresh mint for something different. Feeling wild? Make a steak tzatziki dense bean salad by swapping chimichurri for tzatziki sauce – totally different vibe but equally delicious.
How to Make Steak Chimichurri Dense Bean Salad
- Cook the Steak: Season generously with salt and pepper. Grill or sear over medium-high heat 3-5 minutes per side for medium-rare (depends on thickness though). Let it rest 10 minutes – seriously, don’t skip this step or you’ll regret it when all the juices run out – then slice thinly against the grain.
- Make Chimichurri: While steak rests, whisk together chopped parsley, cilantro, minced garlic, oregano, red pepper flakes, vinegar, and olive oil. Season with salt and pepper. Let it sit at least 10 minutes so flavors can get to know each other.
- Combine Everything: In a large bowl, toss rinsed cannellini beans, kidney beans, black beans, corn, diced bell pepper, and red onion. Pour about half the chimichurri over it, toss gently. Add sliced steak. Drizzle remaining chimichurri (or save some for serving). Toss again carefully. Taste and adjust – this salad is robust, similar to my grilled chipotle chicken and corn dense bean salad, just different protein and sauce profile!
Ways to Enjoy This Dense Bean Salad Steak
Eat it straight from the bowl (no judgment), as a hearty main for dinner, bring it to potlucks (it travels well and people always ask for the recipe), pack for work lunches, stuff into warm tortillas with sour cream, or serve over quinoa or brown rice. Makes a great alternative to my usual vegan dense bean salad when you want something heartier.
Tips & Storage
Shortcuts: Cook steak and make chimichurri up to 2 days ahead – store separately. Use canned beans and frozen corn (huge timesaver!). Chop veggies the day before.
Pro Tips: Let steak rest (Nonna was right – good things come to those who wait). Don’t drown the salad – start with half the chimichurri, add more as needed. Taste and adjust the chimichurri before dressing – need more salt? Vinegar? Heat? Make it yours.
Storage: Fridge up to 3 days in airtight container. I sometimes store steak separately and add just before serving to keep it fresher. The assembled salad doesn’t freeze well (beans get mushy), but you can freeze leftover chimichurri in ice cube trays for up to 3 months!
Steak Chimichurri Dense Bean Salad
Ingredients
Equipment
Method
- 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, skirt, or sirloin work great – they cook fast, take to marinades well, and are flavorful. Just slice thinly against the grain for maximum tenderness.
How do you make authentic chimichurri?
Fresh herbs (mainly parsley), garlic, oil, vinegar, and heat are key. Finely chop – don’t blend into paste – for proper texture. Recipes vary by region slightly, but these core components keep it authentic.
Can steak bean salad be made in advance?
Mostly yes! Cook steak, make chimichurri, chop veggies a day or two ahead. Store separately. Combine and dress about 30 minutes before serving for best texture, especially with avocado.
What beans go well with steak and chimichurri?
Heartier beans work best – cannellini, kidney, black beans, chickpeas all complement the robust flavors beautifully in this steak chimichurri dense bean salad. Pintos work too!
Is steak dense bean salad good for meal prep?
Absolutely fantastic for meal prep. Store sliced steak separately from dressed bean salad and combine just before eating to maintain optimal steak texture. Holds well for several days.
So there you have it – a steak chimichurri dense bean salad that’s packed with flavor, comes together faster than you’d expect, and impresses every single time. It’s become my go-to when I want something satisfying but different from the usual rotation (because pasta night can only happen so many times before you lose your mind, right?). Proof that salads don’t have to be boring or leave you hungry! This feels both hearty and special, perfect alongside the simplicity of the foundational dense bean salad recipe. Give it a shot and tell me your favorite twists in the comments. Buon appetito!
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