This chimichurri steak dense bean salad is a complete meal in one bowl: seared, sliced steak over a hearty mix of beans, crunchy vegetables, and a bright, herbaceous chimichurri that doubles as both marinade and dressing. The combination of warm beef, creamy beans, and tangy vinaigrette makes it satisfying enough for dinner yet sturdy enough for meal prep. The “violet” comes from red onion and optional purple cabbage, adding color and a mild bite that balances the rich steak.
Ingredients
- 1 lb (450 g) flank steak or sirloin steak, about 1 inch thick
- 1 cup (240 ml) flat-leaf parsley leaves, tightly packed
- 1/2 cup (120 ml) fresh cilantro leaves, tightly packed
- 3 cloves garlic, roughly chopped
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (3 g) kosher salt, plus more for steak
- 1/4 tsp (1 g) black pepper, plus more for steak
- 1/2 tsp (2 g) dried oregano
- 1/4 tsp (1 g) red pepper flakes (optional, for heat)
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 cup (150 g) cooked edamame, shelled
- 1/2 small red onion, thinly sliced (about 1/2 cup / 75 g)
- 1 cup (90 g) shredded red cabbage (about 1/4 small head)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 English cucumber, diced (about 1 cup / 130 g)
- 1/4 cup (40 g) crumbled feta cheese (optional)
Instructions
- Make the chimichurri: In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, oregano, and red pepper flakes. Pulse until herbs are finely chopped but not pureed. With the motor running, slowly drizzle in 1/3 cup (80 ml) of the olive oil until emulsified. Set aside 1/4 cup (60 ml) of the chimichurri for dressing the salad; reserve the rest for marinating and finishing the steak.
- Season and marinate the steak: Pat the steak dry with paper towels. Season both sides generously with salt and black pepper. Rub with 2 tablespoons (30 ml) of the remaining chimichurri. Let sit at room temperature for 15–20 minutes while you prep the vegetables.
- Build the salad base: In a large bowl, combine cannellini beans, chickpeas, edamame, red onion, red cabbage, cherry tomatoes, and cucumber. Drizzle with the reserved 1/4 cup (60 ml) chimichurri and toss gently to coat. Set aside.
- Cook the steak: Heat the remaining 2 tablespoons (30 ml) olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Place the steak in the pan and cook undisturbed for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, checked with an instant-read thermometer inserted into the thickest part. Adjust time for desired doneness.
- Rest and slice: Transfer the steak to a cutting board and let rest for 5 minutes. This rest is essential for juiciness. Slice thinly against the grain.
- Assemble: Divide the bean salad among 4 plates or arrange on a large platter. Top with sliced steak. Drizzle with the remaining chimichurri and sprinkle with feta cheese, if using. Serve immediately.
Tips
- Slice against the grain: Look at the direction of the muscle fibers on the cooked steak and cut perpendicular to them. This shortens the fibers and makes every bite tender.
- Make chimichurri ahead: The chimichurri can be made up to 3 days in advance and stored in a sealed jar in the fridge. Bring it to room temperature and stir before using, as the oil will solidify when cold.
- Don’t skip the rest: Slicing steak immediately after cooking causes juices to run out onto the board. A 5-minute rest lets the juices redistribute, keeping the meat moist.
- Substitute beans freely: Use black beans, kidney beans, or lentils in place of cannellini or chickpeas. The salad is flexible; just keep the total bean volume about the same (about 3 cups / 450 g cooked beans).
Serving Suggestions
Serve this salad as a main course with warm crusty bread or grilled pita to soak up the chimichurri. It also works well over a bed of arugula or baby spinach for extra greens. For a lighter lunch, skip the steak and double the beans — the salad itself is vegetarian-friendly and holds up well.
Variations
- Chicken version: Swap the steak for boneless, skinless chicken thighs or breasts. Cook to 165°F (74°C), the USDA FSIS safe minimum for poultry.
- Vegan option: Omit the steak and feta. Add 1 cup (170 g) of cubed, pan-seared extra-firm tofu or roasted mushrooms for a hearty texture.
- Different herbs: Replace cilantro with fresh mint or basil for a different flavor profile. Mint pairs especially well with the beans and red onion.
- Spicy kick: Add a finely diced jalapeño or serrano pepper to the chimichurri, or toss a sliced fresh chili into the salad.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The assembled salad keeps for 2 days; the steak is best eaten within 2 days, while the bean salad alone keeps for 4 days. Store the steak separately from the salad if possible to prevent it from getting soggy. To reheat, warm the steak slices gently in a skillet over medium heat for 1–2 minutes per side, or microwave in 30-second bursts. The bean salad is best served cold or at room temperature — do not reheat the beans, as they can become mushy. Leftover chimichurri keeps refrigerated for up to 5 days.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Sirloin, skirt steak, or ribeye all work well. Skirt and flank are thinner and cook faster; adjust the cooking time to reach 145°F (63°C) internal temperature. Avoid tough cuts like chuck or brisket, which require long, slow cooking.
Do I have to marinate the steak? No, but it adds flavor. A 15–20 minute rest with chimichurri is enough to season the surface. If you have time, marinate in the fridge for up to 4 hours for deeper flavor.
Can I make this salad ahead of time? Yes, with a caveat. The bean salad and chimichurri can be prepared up to 2 days ahead and stored separately. Cook and slice the steak fresh on the day you serve it for the best texture. Toss everything together just before eating.
What does “dense” mean in a bean salad? It refers to a salad that is hearty and substantial, with beans and vegetables as the main bulk rather than leafy greens. This style of salad is filling enough to be a full meal and travels well.
Is this salad gluten-free? Yes, as written. The chimichurri, beans, vegetables, and steak are all naturally gluten-free. Just check that your vinegar and spices 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 per can needed — about 3 cups (450 g) cooked. Soak overnight, then simmer until tender, about 1 to 1 1/2 hours. Drain well before using.
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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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