Steak Chimichurri Salad with Hearty Beans
This steak chimichurri salad recipe with hearty beans is fresh, bold, and protein-packed—juicy seared steak, bright herb chimichurri, and dense beans make a satisfying, Pinterest-worthy meal.
Equipment
- Skillet or Grill Pan
- Mixing Bowl
- Cutting Board
- Knife
- Tongs
- Measuring Cups and Spoons
Ingredients
Steak
- 1 lb steak (sirloin, ribeye, or flank) about 450 g
- 2 tbsp olive oil (for cooking)
Salad Base
- 1 can cannellini beans (15 oz), drained and rinsed or black beans, drained
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cups mixed greens or arugula
- 1 avocado, sliced optional
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, chopped optional
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes optional
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Make the chimichurri: In a bowl, combine chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside to let the flavors meld.
- Season the steak: Pat the steak dry and season generously with salt and black pepper. Let it sit for a few minutes while you heat the pan.
- Cook the steak: Heat a skillet or grill pan over medium-high heat with olive oil. Sear the steak 3–4 minutes per side for medium (adjust time for thickness). Remove to a cutting board and let rest for 5 minutes.
- Prepare the bean salad base: In a large bowl, combine the drained beans, halved cherry tomatoes, thinly sliced red onion, and mixed greens. Toss gently with a drizzle of olive oil and a pinch of salt.
- Slice the steak: Slice the rested steak thinly against the grain into strips. This keeps the meat tender and easy to eat in the salad.
- Assemble the salad: Arrange the bean mixture on a platter or individual plates. Top with sliced steak, avocado slices (if using), and drizzle the chimichurri generously over everything.
- Serve immediately: Serve the salad while the steak is still warm and the chimichurri is bright. Offer extra chimichurri on the side for guests who want more herb flavor.