Steak Chimichurri Dense Bean Salad Recipe

Cook Time: 10 minutes

Yield: 6 servings

Ingredients

Steak Marinade:

• 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

Salad:

• 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 pinto beans, drained and rinsed
• 1/2 cup crumbled queso fresco

Dressing:

• 1 clove garlic, finely minced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Directions

1. In a large resealable plastic bag, combine chili powder, onion powder, garlic, oregano, salt, lemon juice, red wine vinegar, and olive oil. Add the flank steak to the bag, squeeze out any excess air, and seal. Refrigerate overnight to allow the steak to marinate.

2. Remove the steak from the bag and discard the marinade. Preheat your grill or grill pan to medium-high heat. Grill the steak without moving it for 4 to 5 minutes, until it is browned and easily releases from the pan. Flip the steak and cook for another 4 to 5 minutes for medium-rare to medium, or cook longer for your desired doneness. Transfer the steak to a cutting board and let it rest for 10 minutes.

3. While the steak rests, prepare the salad. In a large bowl, combine the parsley, cilantro, diced red onion, roasted red bell peppers, garbanzo beans, pinto beans, and crumbled queso fresco.

4. For the dressing, whisk together the minced garlic, crushed red pepper, oregano, lemon juice, olive oil, and kosher salt in a small bowl until well combined. Pour the dressing over the salad mixture and toss until everything is evenly coated.

5. Slice the rested steak into bite-sized pieces and add it to the salad along with any juices that have accumulated on the cutting board. Toss everything together to combine, and serve immediately or refrigerate until ready to serve.

Nutrition Facts (per serving)

Calories	554
Total Fat	29g
Saturated Fat	7g
Cholesterol	67mg
Sodium	1330mg
Total Carbohydrates	40g
Dietary Fiber	7g
Total Sugars	6g
Protein	35g
Vitamin C	98mg
Calcium	172mg
Iron	5mg
Potassium	791mg

The Origins of Steak Chimichurri Dense Bean Salad

The Steak Chimichurri Dense Bean Salad is a modern culinary fusion rooted in South American flavors. Chimichurri, a vibrant herb sauce, originates from Argentina and Uruguay, traditionally served with grilled meats. The concept of combining it with a hearty bean salad reflects both contemporary health-conscious trends and the Latin American tradition of pairing protein-rich legumes with grilled meats. This dish, though modern in presentation, pays homage to the centuries-old practice of marinating and grilling meats while incorporating fresh, local herbs.

Regional Variations and Features

While the salad itself is not tied to a specific town or province, it reflects regional preferences across South America. In Argentina, chimichurri is typically made with parsley, garlic, oregano, red pepper flakes, and vinegar, a combination mirrored in this recipe. The addition of beans and roasted peppers adds a twist more common in fusion or health-conscious adaptations in North America. In Uruguay and southern Brazil, chimichurri is often slightly oilier and less acidic, which can subtly alter the taste of the combined salad when prepared authentically in those regions.

How It Differs from Similar Dishes

This salad stands out from standard bean or steak salads due to the integration of chimichurri directly with the beans and the steak. While many steak salads rely on heavy dressings or creamy sauces, this recipe emphasizes a herbaceous, tangy dressing that enhances the natural flavors of both the legumes and the grilled steak. Unlike a traditional Argentine parrillada, where meat is the main focus and sides are minimal, this dish gives equal importance to beans, roasted peppers, and fresh herbs, creating a balanced, nutrient-rich meal.

Typical Occasions and Serving Contexts

Steak Chimichurri Dense Bean Salad is versatile and can be served in casual gatherings, weekend barbecues, or as a satisfying weeknight dinner. It is often enjoyed outdoors, complementing grilled foods, or as a centerpiece in potlucks and family-style meals. In restaurants, it appears on menus emphasizing fusion cuisine, Latin-inspired flavors, or health-forward dishes. Its combination of protein, fiber, and vibrant dressing makes it suitable for both lunch and dinner.

Interesting Facts

• The word chimichurri has unclear etymology, with some historians suggesting it originated from British immigrants in Argentina, while others link it to Basque settlers.
• This salad combines multiple nutritional elements, offering a high-protein, high-fiber dish that can be enjoyed cold or at room temperature.
• Using flank steak provides a lean cut with rich flavor, making it ideal for marination and quick grilling, which is a hallmark of Argentine cooking.
• The recipes inclusion of roasted red peppers and queso fresco demonstrates the influence of Mediterranean and Mexican ingredients on contemporary South American-inspired cuisine.
• Despite its hearty ingredients, this dish is surprisingly light and refreshing, thanks to the bright acidity of the chimichurri dressing.

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