Description
A delightful and flavorful dish combining marinated steak with a refreshing bean salad, topped with an herby chimichurri sauce.
Ingredients
Scale
- 8 oz flank steak or sirloin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 (15 oz) can cannellini beans or chickpeas, drained and rinsed (or a mix of the two)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ red onion, thinly sliced
- 4 cups arugula, spinach, or mixed greens
- Optional: crumbled feta or queso fresco for topping
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro (optional)
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
- Salt and pepper, to taste
Instructions
- Season steak with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook steak for 3–4 minutes per side, or until desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
- While the steak cooks, mix all chimichurri ingredients in a bowl. Taste and adjust salt, vinegar, or chili flakes as needed.
- In a large bowl, toss the beans, tomatoes, cucumber, and red onion with a spoonful or two of chimichurri.
- Divide greens between two bowls. Top with the bean mixture and sliced steak.
- Drizzle with more chimichurri and sprinkle with cheese if using. Serve warm or chilled—it holds up beautifully either way.
Notes
- For added flavor, let the chimichurri sit for at least 10 minutes before using to allow the flavors to meld.
- This dish is versatile; feel free to add other veggies or proteins.
- Leftovers can be stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg