Name: Steak Chimichurri & Dense Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: South American–Inspired
Ingredients: 1 pound sirloin or flank steak; 1 cup canned chickpeas, drained; 1 cup canned kidney beans, drained; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 2 cups fresh spinach or arugula; 1/2 cup fresh parsley; 1/2 cup fresh cilantro; 2 cloves garlic; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt (plus more to season steak); 1/4 teaspoon black pepper

What happens when a sizzling steak meets a bold, herb-packed chimichurri and lands on a bed of vibrant beans and vegetables? You get a powerhouse plate of flavor, texture, and color. This Steak Chimichurri & Dense Bean Salad isn’t just a meal—it’s a feast for all the senses.

Seared to juicy perfection, the steak is sliced thin and drenched in fresh chimichurri, while the hearty bean salad bursts with cherry tomatoes, red onion, and creamy feta. It’s protein-packed, fiber-rich, and dressed to impress. Whether you need a weeknight dinner that feels gourmet or you’re hosting and want to wow your guests, this is your go-to.

Preparation Phase & Tools to Use

For a steak salad that hits all the right notes, preparation is key. Here are the tools you’ll need and why they matter:

Cast Iron Skillet or Grill Pan: Delivers that golden-brown crust and even sear on the steak.
Sharp Chef’s Knife: Precision slicing is everything—especially for cutting steak against the grain and prepping veggies.
Cutting Board: Go for a large, sturdy board to keep things clean and efficient.
Mixing Bowls (Multiple Sizes): You’ll want one for the chimichurri, one for tossing the salad, and another for resting the meat.
Blender or Food Processor: For blending the chimichurri quickly into a silky green sauce.
Tongs: Ideal for flipping steak cleanly and safely.

Investing in these tools ensures a smoother cooking process and restaurant-level results right from your kitchen.

Ingredients for the Steak Chimichurri & Dense Bean Salad

Every element in this dish brings bold flavor or satisfying texture. Here’s a breakdown of what you’ll need and why:

Sirloin or Flank Steak – The centerpiece; flavorful and tender when seared and sliced correctly.
Chimichurri Sauce (Parsley, Cilantro, Garlic, Red Wine Vinegar, Olive Oil, Red Pepper Flakes) – This punchy herb sauce cuts through the richness of the meat.
Canned Chickpeas and Kidney Beans – Dense, protein-packed legumes that hold up well in salads.
Cherry Tomatoes – Juicy, sweet, and fresh; they bring balance to the savory notes.
Red Onion – For sharpness and crunch.
Feta Cheese – Adds a creamy, tangy contrast.
Fresh Spinach or Arugula – The base layer of greens adds freshness and a slight peppery bite.
Salt & Pepper – Essential seasoning for the steak and salad.

How To Make the Steak Chimichurri & Dense Bean Salad

Step 1: Marinate and Season the Steak

Pat the steak dry and season generously with salt and pepper. If time allows, let it marinate in a tablespoon of chimichurri for 30 minutes to an hour to soak up flavor.

Step 2: Prepare the Chimichurri Sauce

Blend fresh parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Taste and adjust acidity or heat as needed.

Step 3: Sear the Steak

Heat your cast iron skillet until smoking hot. Add the steak and sear 3-4 minutes per side for medium-rare. Rest it for 10 minutes, then slice thinly against the grain.

Step 4: Build the Bean Salad

In a large bowl, toss drained chickpeas and kidney beans with halved cherry tomatoes, sliced red onions, and a drizzle of chimichurri. Add crumbled feta and gently fold in the greens.

Step 5: Plate and Finish

Arrange the salad on a platter, layer the sliced steak on top, and spoon over the remaining chimichurri. Serve immediately.

How to Serve and Store Your Steak Chimichurri & Dense Bean Salad

This dish shines when served fresh, slightly warm steak over the cool, marinated salad. The contrast of temperatures and textures creates a dynamic eating experience. Serve it family-style on a large platter for gatherings or individually plated for a more refined presentation.

For storing leftovers, keep the steak and bean salad in separate airtight containers. The steak can be refrigerated for up to 3 days and gently reheated or enjoyed cold. The bean salad actually improves overnight, as the flavors mingle and deepen. Just be sure to mix before serving again.

Frequently Asked Questions

What cut of steak works best for this salad?

Flank and sirloin steaks are top choices. They’re flavorful, easy to slice thin, and cook quickly. Skirt steak is another solid alternative.

Can I make the chimichurri in advance?

Absolutely! Chimichurri can be made up to 3 days in advance. Just store it in an airtight jar in the fridge and let it come to room temperature before using.

Is this recipe suitable for meal prep?

Yes—it’s excellent for meal prep. Make a batch of the salad and portion it out, then add the sliced steak on the day you plan to eat it.

Can I substitute the beans?

Sure! Black beans or cannellini beans can work well too. Just aim for a creamy texture and balanced flavor.

What if I don’t have red wine vinegar?

You can substitute with white wine vinegar or lemon juice. Each brings a slightly different acidity, but the result will still be fresh and vibrant.

How do I keep the steak tender?

Let the steak rest after cooking and slice it against the grain. This breaks up the muscle fibers and keeps every bite tender.

Want More Steak Salad Ideas?

If you’re craving more hearty dishes like this, you might enjoy the Garlic Butter Steak Bites & Creamy Parmesan Shells, which offers a comforting take on beef and pasta. For something with Italian flair, try the Beef and Rotini in Garlic Parmesan Sauce, perfect for busy weeknights.

Need a meal that leans lighter but keeps the flavor bold? The Italian Grinder Salad brings deli flavors in a crunchy, loaded bowl. Or go for the Delicious Beef Bowtie Pasta when you’re in the mood for something saucy yet satisfying.

For a warm, cozy dish, the Hearty One Pot Beef Stew Recipe is an unbeatable choice during colder days.

Pin and Tell Me How Yours Turned Out

You can save this to your salad or steak boards for later. Just hit the Pin button.

When you give it a try, let me know how you served yours. Did you go extra on the chimichurri? Toss in extra feta? Leave a comment below and let’s compare plates. I’m always excited to see how these recipes play out in your kitchen.

For more fresh ideas like this, come find me on Pinterest at LadyPlate where I share new flavor-packed recipes every day.