Steak Chimichurri Dense Bean Salad
Dive into this vibrant Steak Chimichurri Dense Bean Salad, a protein-packed delight that's not only gluten-free but also a meal prep superstar! Featuring tender steak drizzled with zesty chimichurri and hearty beans, this salad stays fresh in the fridge, making it your go-to for quick and satisfying lunches. Say goodbye to boring meals and hello to flavor-packed goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 pint of cherry tomatoes (473 ml)
- 1 bunch of cilantro
- garlic
- lemon juice
- 1 bunch of parsley
- 1 super finely minced shallot
🥩Meat & Seafood(1)
- steak, whatever cut you like
🥛Dairy & Eggs(1)
- 1 container of mini mozzarella balls, halved if bigger
🫙Pantry Staples(3)
- 1 can of chickpeas, rinsed and drained
- olive oil
- 1 can of white beans, rinsed and drained
🧂Spices & Seasonings(2)
- oregano
- red pepper flakes
🍯Sauces & Condiments(1)
- red wine vinegar
📦Other(1)
- 1 jar of roasted red bell peppers, chopped
👨🍳 Instructions
- 1
Generously season and cook the steak of your choice. Let it rest.
- 2
Prep the vegetables: halve the cherry tomatoes, mince the shallot, rinse and drain the chickpeas and white beans, chop the roasted red bell peppers, and halve the mini mozzarella balls if needed.
- 3
Once the steak is cooled, dice it into bite-sized pieces.
- 4
For the dressing, mix olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, and garlic.
- 5
Combine all ingredients in a large bowl, cover with dressing, and toss well.
- 6
Store in jars for meal prep.
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature to create Maillard reactions while keeping internal temp 5-10°F below target, as carryover cooking will finish it during rest.technique400-450°F surface, 5-10°F under target
- ✓Salt beans with 1% by weight kosher salt 15 minutes before mixing to draw out excess moisture and prevent watery salad after storage.timing1% salt by weight, 15 minutes
- ✓Use a 3:1 ratio of olive oil to acid (vinegar + lemon) in chimichurri dressing because beans absorb oil-soluble flavors more effectively than water-soluble ones.ingredient3:1 oil to acid ratio
- ✓Dice steak against the grain into ½-inch pieces maximum so muscle fibers are shortened and integrate better with bean texture without becoming chewy.technique½-inch maximum
- ✓Let dressed salad rest 30 minutes before jarring so flavors meld and beans absorb 15-20% of the dressing, preventing separation during storage.timing30 minutes, 15-20% absorption
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Steak Chimichurri Dense Bean Salad
Dive into this vibrant Steak Chimichurri Dense Bean Salad, a protein-packed delight that's not only gluten-free but also a meal prep superstar! Featuring tender steak drizzled with zesty chimichurri and hearty beans, this salad stays fresh in the fridge, making it your go-to for quick and satisfying lunches. Say goodbye to boring meals and hello to flavor-packed goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 pint of cherry tomatoes (473 ml)
- 1 bunch of cilantro
- garlic
- lemon juice
- 1 bunch of parsley
- 1 super finely minced shallot
🥩Meat & Seafood(1)
- steak, whatever cut you like
🥛Dairy & Eggs(1)
- 1 container of mini mozzarella balls, halved if bigger
🫙Pantry Staples(3)
- 1 can of chickpeas, rinsed and drained
- olive oil
- 1 can of white beans, rinsed and drained
🧂Spices & Seasonings(2)
- oregano
- red pepper flakes
🍯Sauces & Condiments(1)
- red wine vinegar
📦Other(1)
- 1 jar of roasted red bell peppers, chopped
👨🍳 Instructions
- 1
Generously season and cook the steak of your choice. Let it rest.
- 2
Prep the vegetables: halve the cherry tomatoes, mince the shallot, rinse and drain the chickpeas and white beans, chop the roasted red bell peppers, and halve the mini mozzarella balls if needed.
- 3
Once the steak is cooled, dice it into bite-sized pieces.
- 4
For the dressing, mix olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, and garlic.
- 5
Combine all ingredients in a large bowl, cover with dressing, and toss well.
- 6
Store in jars for meal prep.
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature to create Maillard reactions while keeping internal temp 5-10°F below target, as carryover cooking will finish it during rest.technique400-450°F surface, 5-10°F under target
- ✓Salt beans with 1% by weight kosher salt 15 minutes before mixing to draw out excess moisture and prevent watery salad after storage.timing1% salt by weight, 15 minutes
- ✓Use a 3:1 ratio of olive oil to acid (vinegar + lemon) in chimichurri dressing because beans absorb oil-soluble flavors more effectively than water-soluble ones.ingredient3:1 oil to acid ratio
- ✓Dice steak against the grain into ½-inch pieces maximum so muscle fibers are shortened and integrate better with bean texture without becoming chewy.technique½-inch maximum
- ✓Let dressed salad rest 30 minutes before jarring so flavors meld and beans absorb 15-20% of the dressing, preventing separation during storage.timing30 minutes, 15-20% absorption