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Beef

Steak Chimichurri Dense Bean Salad

Drescription

This steak chimichurri dense bean salad combines marinated, grilled flank steak with beans, herbs, and a chimichurri vinaigrette.

Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 2 teaspoons lemon juice
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 pound flank steak
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 small red onion, diced
  • 1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 (15-ounce) can into beans, drained and rinsed
  • 1/2 cup crumbled queso fresco
  • 1 clove garlic, finely minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Directions

  1. Combine chili powder, onion powder, garlic, oregano, salt, lemon juice, wine vinegar, and olive oil in a large resealable plastic bag. Add steak, squeeze out any excess air from the bag, and seal the bag. Refrigerate steak to marinate overnight.
  2. Remove steak from the bag; discard marinade. Heat an outdoor grill or grill pan for medium-high heat. Grill steak, undisturbed, until browned and easy to release from pan, 4 to 5 minutes. Flip steak and cook an additional 4 or 5 minutes for medium-rare to medium, or to desired doneness. Remove steak from the heat to a cutting board and rest for 10 minutes.
  3. Meanwhile, for salad, combine parsley, cilantro, onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl.
  4. For dressing, whisk garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil and salt together in a separate bowl until well combined. Pour dressing over bean mixture and toss well.
  5. Cut steak into bite-sized pieces; add to bean salad along with any accumulated juices. Toss well to coat and serve immediately or refrigerate until ready to serve.