Steak Chimichurri Dense Bean Salad

Ingredients

• 1 lb steak (Any cut you like; generously season before cooking, then rest and dice)
• 1 pint cherry tomatoes (Halved or quartered as needed)
• 1 shallot (Very finely minced)
• 1 bunch cilantro (Chopped; approximately 30 g edible leaves and tender stems)
• 1 bunch flat-leaf parsley (Chopped; approximately 30 g edible leaves and tender stems)
• 1 can chickpeas (Rinsed and drained; approximately 240 g drained weight)
• 1 can white beans (Rinsed and drained; approximately 240 g drained weight)
• 1 jar roasted red peppers (Drained and chopped; approximately 250 g drained weight)
• 1 container mini mozzarella balls (Drained; cut in half if larger than bite-sized, estimated as an 8-ounce container)
• 0.25 cup olive oil (For the chimichurri-style dressing)
• 2 tbsp red wine vinegar (Estimated amount for the dressing)
• 2 tbsp lemon juice (Estimated amount for the dressing)
• 2 cloves garlic (Minced; estimated amount for the dressing)
• 0.5 tsp red pepper flakes (For the dressing; adjust to taste)
• 1 tsp dried oregano (For the dressing)
• salt (Generously season the steak and season the salad to taste)
• black pepper (Season the steak and salad to taste)

Steps

1. 1

   Generously season the steak on all sides with salt and black pepper. Cook it using your preferred method until it reaches your desired doneness; for medium-rare, aim for an internal temperature of about 130–135°F (54–57°C).

2. 2

   Transfer the cooked steak to a cutting board and let it rest until fully cooled, at least 10 minutes. Resting prevents the juices from running into the salad and making it soggy.

3. 3

   While the steak rests, halve or quarter the cherry tomatoes and finely mince the shallot.

4. 4

   Chop the cilantro and parsley. The salad uses the fresh herbs as the leafy, chimichurri-style component rather than lettuce.

5. 5

   Rinse and drain the chickpeas and white beans thoroughly. Allow excess water to drain away so the finished salad does not become watery.

6. 6

   Drain the roasted red peppers and chop them into bite-sized pieces.

7. 7

   Drain the mini mozzarella balls. Halve any pieces that are too large to be bite-sized.

8. 8

   Once the steak is rested and cooled, dice it into bite-sized pieces.

9. 9

   Add the olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, and minced garlic to a jar with a tight-fitting lid. Season with salt and pepper, seal the jar, and shake vigorously until the dressing is combined.

10. 10

    Place the tomatoes, shallot, cilantro, parsley, chickpeas, white beans, roasted red peppers, mozzarella, and diced steak in a large bowl.

11. 11

    Pour the dressing over the salad and toss gently but thoroughly until the beans, vegetables, steak, and mozzarella are evenly coated.

12. 12

    Portion the salad into airtight containers or jars. Refrigerate promptly and serve chilled or allow it to come close to room temperature before eating.

Notes

The transcript does not provide exact quantities for the steak or dressing, so those amounts are practical estimates. The salad is designed to keep well refrigerated for meal prep throughout the week; keep it in airtight containers and use clean utensils when portioning.

Nutrition per serving

• main
• salad
• gluten-free
• high-protein
• meal-prep
• no-lettuce
• make-ahead
• refrigerator-friendly