What is chimichurri made of for steak?

Chimichurri is a bold, herb-based sauce traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. It’s a staple in South American cooking, especially with grilled meats. For this steak chimichurri dense bean salad , it’s the flavor powerhouse that ties the steak and beans together with a fresh, zesty kick.

How do you make a protein-packed bean salad?

Start with a variety of beans—chickpeas, cannellini, black beans, or kidney beans are all great options. Toss them with olive oil, lemon or vinegar, shallots, salt, pepper, and your favorite spices. Let the salad sit to soak in flavor. For even more protein and satisfaction, layer it under juicy steak and spoon over chimichurri for a complete steak chimichurri dense bean salad meal.

Can I prepare steak chimichurri in advance?

Absolutely. This dish is built for meal prep. Cook the steak and store it sliced in an airtight container. Make the chimichurri and refrigerate it—it holds up beautifully for up to a week. The dense bean salad actually gets better with time, so your steak chimichurri dense bean salad will taste amazing even a few days later.

What beans are best for a dense salad?

Use a mix to add depth and texture. Cannellini beans add creaminess, chickpeas bring a firm bite, and black beans offer earthy richness. This variety gives the steak chimichurri dense bean salad its satisfying, meal-worthy base without getting mushy over time.

Steak Chimichurri Dense Bean Salad – 1 Bold Meal for Busy Lives

Name: Steak Chimichurri Dense Bean Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South American-Inspired
Ingredients: 1 lb flank or skirt steak; 1/4 cup olive oil (divided); 3 garlic cloves; 1 bunch fresh parsley; 2 tbsp red wine vinegar; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes; Salt and pepper to taste; 1 can chickpeas; 1 can black beans; 1 can cannellini beans; 1 small shallot; Juice of 1 lemon

Description

This steak chimichurri dense bean salad is a protein-packed, flavorful bowl that brings together grilled steak, vibrant chimichurri, and a creamy marinated bean salad. Perfect for meal prep or weeknight dinners.

Ingredients

Scale

1 lb flank or skirt steak

1/4 cup olive oil (divided)

3 garlic cloves

1 bunch fresh parsley

2 tbsp red wine vinegar

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

Salt and pepper to taste

1 can chickpeas

1 can black beans

1 can cannellini beans

1 small shallot

Juice of 1 lemon

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Instructions

1. Season steak with salt, pepper, and a little garlic powder. Let it rest 15 minutes.

2. Sear steak in a hot skillet for 3–4 minutes per side. Let rest, then slice thin.

3. Make chimichurri: blend parsley, garlic, vinegar, olive oil, oregano, red pepper, and salt.

4. Drain and rinse beans. Pat dry and toss with olive oil, lemon juice, shallots, salt, and pepper.

5. Let beans marinate for 30 minutes minimum.

6. Layer beans in a bowl, top with steak slices, and spoon chimichurri on top.

7. Serve immediately or store in separate containers for meal prep.

Notes

You can add avocado, roasted vegetables, or cooked grains for more variety.

Chimichurri keeps in the fridge up to 1 week.

Steak can be made ahead and served cold or room temp.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Easy Prep
Method: Stovetop, Meal Prep
Cuisine: South American-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 530
Sugar: 2g
Sodium: 560mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 38g
Cholesterol: 55mg