Hey there, food lovers! Do you ever get those cravings for a meal that feels like a grand celebration? That’s how I feel whenever I whip up this Steak Chimichurri & Dense Bean Salad. It’s one of those recipes that brings everyone together at the dinner table, evoking memories of summer barbecues and lively family dinners. The bright, zesty chimichurri sauce is like a sunbeam on your plate, adding life to perfectly grilled steak, while the hearty bean salad is a comforting companion, packed with flavor and texture.
As the seasons change and the air turns crisp, I find myself yearning for those warm, cozy meals that also feel light and refreshing. This dish strikes that perfect balance—offering warmth with the steak while the chimichurri provides a fresh burst of flavor, and the bean salad rounds it all off beautifully. So, let’s roll up our sleeves and dive into this culinary delight!
Why You’ll Love This Recipe
- Quick and easy—perfect for a weeknight dinner.
- Packed with protein and fiber, making it satisfying without being heavy.
- Bright, fresh flavors from the chimichurri sauce that elevate your meal.
- Budget-friendly ingredients that won’t break the bank.
- It’s a crowd-pleaser—perfect for gatherings or quiet family dinners.
Ingredients
Here’s what you’ll need to create magic in your kitchen:
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional but oh-so-yummy!)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to your spice tolerance)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- For the Steak:
- 1 lb flank steak (or your favorite cut)
- Salt and pepper, to taste
- 1 tbsp olive oil for searing
- For the Dense Bean Salad:
- 2 cans (15 oz each) mixed beans (like black beans, kidney beans, and chickpeas), rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, finely chopped
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper, to taste
Note: Fresh garlic really adds to the punch of flavor in the chimichurri, so skip the powdered stuff if you can!
Step-by-Step Instructions
Ready to start cooking? Let’s get into the nitty-gritty!
- Make the Chimichurri Sauce: In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Slowly whisk in the olive oil and red wine vinegar until well blended. Season with salt and pepper to taste. Set it aside and let those flavors meld—trust me, you won’t regret it!
- Prep the Steak: Take your flank steak out of the fridge about 30 minutes before cooking to let it come to room temperature. This helps with even cooking! Season generously with salt and pepper on both sides.
- Cook the Steak: Heat a skillet over medium-high heat and add olive oil. When the oil is shimmering, place the steak in the skillet and sear for about 4-5 minutes on each side for medium-rare (internal temperature of 130°F). Adjust the time to your preferred doneness. Let the steak rest covered with foil for 5-10 minutes—this keeps it juicy!
- Prepare the Dense Bean Salad: While the steak rests, in a large bowl, combine the rinsed beans, cherry tomatoes, cucumber, and red onion. Drizzle with olive oil and lime juice, then toss gently. Season with salt and pepper. This salad is vibrant and so satisfying!
- Slice and Serve: Slice the rested steak against the grain into thin strips. Plate it alongside the bean salad and drizzle generously with chimichurri sauce. Feast your eyes on that combination of colors and textures!
Pro Tip: If you want a little extra flavor in your steak, try marinating it for a few hours in a simple mixture of olive oil, minced garlic, and lime juice—delish!
Pro Tips & Variations
Let’s get a little creative here! Here are some fun twists to take your dish to the next level:
- Herb Variations: Try adding fresh oregano or mint to your chimichurri for a unique flavor.
- Spice it Up: Add diced jalapeños to the bean salad for an extra kick.
- Different Proteins: Swap the flank steak for grilled chicken or shrimp if you’re in the mood for something lighter.
- Make it Vegetarian: Replace the steak with grilled portobello mushrooms for a hearty vegetarian option!
Serving Suggestions
This Steak Chimichurri & Dense Bean Salad is perfect served right off the stovetop, but there are so many wonderful ways to enjoy it! Pair it with some crusty bread to soak up all that chimichurri goodness, or serve it over a bed of fluffy quinoa for a complete meal. A glass of chilled Sauvignon Blanc complements the flavors beautifully, making it feel like a special occasion.
Imagine sitting down with your loved ones, sharing slices of juicy steak, refreshing salad, and laughter. It’s the perfect scene for those cozy evenings when you want to serve something delightful yet easygoing.
Storage Tips
Got leftovers? Don’t worry; this dish holds up quite well! Here’s how to keep it fresh:
- Refrigerate: Store any leftover steak, chimichurri, and bean salad in airtight containers in the fridge for up to 3 days.
- Freeze: You can freeze the grilled steak for up to 3 months—just make sure to slice it first and layer with parchment so it doesn’t stick! The chimichurri can also be frozen in ice cube trays.
- Reheat: Thaw in the fridge overnight, then reheat the steak gently on the stove or grill to preserve that juicy texture. The bean salad is best enjoyed cold, so just give it a good toss!
FAQs
Can I make this dish in advance?
Absolutely! You can prepare the chimichurri sauce and the bean salad a day ahead. Just make sure to keep them refrigerated. The flavors of the chimichurri get even better with time, so it’s a win-win!
What other beans can I use for the salad?
Feel free to mix and match! You could use black-eyed peas, navy beans, or even add some lentils for a twist. The key is to have fun and experiment with what you have on hand!
How spicy is the chimichurri sauce?
The red pepper flakes add a lovely warmth, but it’s definitely adjustable. If you want it milder, use less red pepper, or omit it altogether. If you love heat, go ahead and add more!
Can I use a grill instead of a skillet for the steak?
Definitely! Grilling the steak adds a wonderful smokiness that complements the chimichurri beautifully. Just make sure to preheat the grill and keep an eye on it!
What can I serve with this meal?
This dish is quite fulfilling on its own, but if you’d like to add sides, consider serving it with roasted veggies, a simple green salad, or even some baked sweet potatoes for a touch of sweetness!
Conclusion
And there you have it, my friends! A heartfelt cooking journey through Steak Chimichurri & Dense Bean Salad that’s not just a meal but an experience. I can’t wait for you to try this recipe and share it with your loved ones. If you give it a go, let me know how it turned out. Are you planning to tweak it or stick to the classic? Share your thoughts, and as always, happy cooking!
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Irresistible Steak Chimichurri Dense Bean Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Savor the bold flavors of steak chimichurri paired with a hearty bean salad A perfect dish for any occasion 155 chars
Ingredients
Instructions
Notes
A delightful recipe featuring perfectly grilled steak topped with zesty chimichurri sauce and a hearty dense bean salad that brings excitement to any meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: 4 servings
- Calories: 600
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 40g
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