This chimichurri steak bean salad is a hearty, flavor-packed main-dish salad that brings together juicy, seared steak, creamy white beans, and a vibrant, herbaceous chimichurri sauce. It’s a complete meal in one bowl, perfect for a satisfying lunch or a light yet filling dinner. The combination of warm steak, cool beans, and bright, tangy chimichurri creates a wonderful contrast of textures and flavors that works every time.
Ingredients
- 1 lb (450 g) flank steak or sirloin steak, about 1 inch thick
- 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
- 4 cups (120 g) mixed salad greens (like arugula or spring mix)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/2 cup / 60 g)
- 1/2 cup (20 g) fresh flat-leaf parsley, finely chopped
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 2 tbsp (30 ml) red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp (2 g) dried oregano
- 1/2 tsp (2 g) red pepper flakes (optional, for heat)
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1 tsp (5 g) kosher salt, plus more for seasoning
- 1/2 tsp (2 g) black pepper, plus more for seasoning
Instructions
- Make the chimichurri: In a small bowl, combine the parsley, cilantro, red wine vinegar, garlic, oregano, red pepper flakes (if using), and 1/2 tsp salt. Slowly whisk in 1/4 cup (60 ml) of the olive oil until well blended. Set aside to let the flavors meld while you cook the steak.
- Season the steak: Pat the steak dry with paper towels. Season both sides generously with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Cook the steak: Heat the remaining 1/4 cup (60 ml) olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Add the steak and cook, without moving, for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. For medium-rare, the internal temperature should read 135°F (57°C); for medium, 145°F (63°C). Remember, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
- Rest the steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Assemble the salad: While the steak rests, in a large bowl, combine the drained beans, mixed greens, cherry tomatoes, and red onion. Drizzle with about half of the chimichurri and toss gently to coat.
- Slice and serve: Thinly slice the steak against the grain. Divide the salad among plates, top with the sliced steak, and drizzle with the remaining chimichurri. Serve immediately.
Tips
- Steak doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 135°F (57°C); for medium, 145°F (63°C). Remember, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest.
- Slice against the grain: Always slice the steak against the grain (perpendicular to the muscle fibers) to ensure tenderness. This is especially important for flank steak.
- Make ahead: You can prepare the chimichurri up to 3 days in advance and store it in the refrigerator. The salad components can also be prepped ahead, but toss everything together just before serving to keep the greens crisp.
- Bean substitution: If you don’t have cannellini beans, you can use chickpeas, black beans, or pinto beans. Each will bring a slightly different texture and flavor, but all work well.
Serving Suggestions
This salad is a complete meal on its own, but it also pairs beautifully with crusty bread to soak up any extra chimichurri. For a more substantial dinner, serve it alongside grilled vegetables or a light soup. It’s also great for meal prep—divide into containers and enjoy for lunch over the next couple of days.
Variations
- Add grains: For a heartier salad, add 1 cup (180 g) of cooked quinoa, farro, or brown rice.
- Change the protein: Swap the steak for grilled chicken, shrimp, or even a firm tofu for a vegetarian version. Adjust cooking times accordingly.
- Make it spicier: Add more red pepper flakes or a finely diced jalapeño to the chimichurri for extra heat.
- Cheese it up: Crumble feta or cotija cheese over the top for a salty, creamy addition.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer a warm salad, you can gently reheat the steak slices in a skillet for 1-2 minutes, but be careful not to overcook them. The chimichurri can be stored separately in a jar in the fridge for up to 5 days.
Frequently Asked Questions
Can I use a different cut of steak? Yes, you can use sirloin, ribeye, or even skirt steak. Just adjust the cooking time based on the thickness. Thinner cuts will cook faster, so keep an eye on them.
How do I know when the steak is done without a thermometer? You can use the finger test: press the steak with your finger—if it feels like the flesh between your thumb and index finger (when your hand is relaxed), it’s rare; like the base of your thumb, it’s medium; like your palm, it’s well done. However, a thermometer is the most accurate and safest method.
Can I make this salad ahead of time? Yes, you can prep all the components ahead, but store them separately. Toss the salad with the dressing just before serving to prevent the greens from wilting.
What if I don’t have red wine vinegar? You can substitute with white wine vinegar, apple cider vinegar, or even lemon juice. The flavor will change slightly, but it will still be delicious.
Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free. Just ensure your steak seasoning and any additional ingredients are certified gluten-free if you have celiac disease.
Can I use dried beans instead of canned? Absolutely. Cook 1 cup (200 g) of dried beans according to package instructions until tender, then use them in the recipe. This will add extra time but can save money and reduce sodium.
Related
- Quincy Lobster Roll Sea Isle Style
- Stew Leonard’s Lobster Roll Recipe (Copycat)
- Upscale Lobster Roll: A Gourmet Twist
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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