Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chimichurri Bean Steak Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 44 reviews

A vibrant and hearty Chimichurri Dense Bean Steak Salad that combines tender hanger steak with a fresh chimichurri sauce, cannellini beans, chickpeas, corn, and roasted red peppers. This protein-packed salad is bursting with flavor and perfect for a nutritious lunch or dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chimichurri Sauce

  • 6 tbsp extra virgin olive oil (90ml)
  • 1 tbsp red lemon vinegar (15ml)
  • 1-2 fresh garlic cloves, minced
  • 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
  • ½ tsp red pepper flakes
  • ½ tsp sea salt + more to taste
  • ½ tsp ground black pepper + more to taste
  • ½ cup fresh parsley, stems & leaves, washed and tightly packed (15g)

Steak

  • 1 lb hanger steak (aka skirt steak or flank steak)
  • 1 tsp coarse sea salt
  • 1 tsp black pepper
  • 2 tsp avocado oil (divided, 1 tsp for seasoning and 1 tsp for cooking)

Salad Ingredients

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz | 400g) can chickpeas, drained and rinsed
  • 1 ½ cup corn kernels from about 2 ears or drained from a can, or defrosted if frozen
  • 2 roasted red peppers, diced
  • ½ small red onion, diced

Instructions

  1. Make Chimichurri: Combine all of the chimichurri ingredients (olive oil, red lemon vinegar, garlic, oregano, red pepper flakes, sea salt, black pepper, and parsley) in a small bowl and whisk thoroughly until well combined. Adjust seasoning to taste.
  2. Season Steak: Season both sides of the hanger steak evenly with coarse sea salt and black pepper, then drizzle 1 tsp of avocado oil over both sides.
  3. Cook Steak: Heat a cast-iron pan over medium-high heat until it starts to smoke. Add the steak and cook without moving it for 3-4 minutes. Flip and cook for another 3-5 minutes to desired doneness.
  4. Rest Steak: Transfer the cooked steak to a cutting board and let it rest for several minutes to allow juices to redistribute while you prepare the salad.
  5. Prepare Salad Base: In a large mixing bowl, combine the drained cannellini beans, chickpeas, corn kernels, diced roasted red peppers, and diced red onion. Toss to mix evenly.
  6. Slice Steak: Slice the rested steak thinly against the grain and then cut into small pieces. Add the steak pieces to the bowl with the salad ingredients.
  7. Combine Salad and Chimichurri: Drizzle the chimichurri over the steak and bean mixture and toss thoroughly to coat all ingredients in the sauce. Taste and season with additional salt and pepper if needed.
  8. Serve and Store: Serve the salad immediately, or transfer it to an airtight container and refrigerate. For best flavor, let the salad rest covered for 20-30 minutes to marinate before serving. It will keep well in the fridge for up to 5 days.

Notes

  • This salad is delicious served at room temperature or chilled.
  • For a spicier chimichurri, increase the amount of red pepper flakes.
  • Use fresh oregano if available for a brighter flavor in the chimichurri.
  • To make the salad vegetarian, omit the steak and add extra beans or grilled vegetables.
  • Letting the salad rest before serving enhances the melding of flavors.
  • Use a cast-iron skillet or heavy-bottomed pan for best steak searing results.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Argentinian inspired

Find it online: https://ellarecipe.com/chimichurri-bean-steak-salad-recipe/