Steak Chimichurri & Dense Bean Salad
Steak Chimichurri & Dense Bean Salad is a vibrant and flavorful dish that brings the excitement of summer barbecues right to your table. Juicy marinated steak is grilled to perfection and served alongside a hearty bean salad, all drizzled with a zesty chimichurri sauce. This recipe is perfect for family gatherings or casual dinners, promising a delightful meal that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Marinate the steak by combining olive oil, red wine vinegar, minced garlic, chopped parsley, salt, and pepper in a bowl. Coat the steak well and let it marinate for at least 30 minutes.
- Prepare chimichurri sauce by mixing chopped parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper in another bowl; set aside.
- Preheat grill to medium-high heat and cook the steak for about 5-7 minutes on each side until desired doneness. Let rest before slicing.
- For the bean salad, rinse canned beans and combine with diced cucumber and halved cherry tomatoes in a large bowl. Drizzle with olive oil and season to taste.
- Slice the rested steak against the grain and serve atop the bean salad with chimichurri sauce drizzled generously.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor variations, substitute black beans with chickpeas or mix in diced avocado. Make chimichurri ahead of time to enhance its flavors; store in the refrigerator.