Description
A vibrant and flavorful dish combining grilled steak with fresh chimichurri sauce and a hearty bean salad.
Ingredients
- Fresh parsley
- Fresh cilantro
- Garlic (3-4 cloves)
- Olive oil (1 cup)
- Red wine vinegar (¼ cup)
- Red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Flank steak or your choice of cut (1-2 pounds)
- Canned beans (black beans, kidney beans, or chickpeas—2 cans, rinsed)
- Red onion (1, diced)
- Bell peppers (1-2, diced)
- Cherry tomatoes (1 cup, halved)
- Fresh lemon juice (from 1 lemon)
- Olive oil (2 tablespoons)
- Fresh herbs like cilantro or parsley (for garnish)
Instructions
- Finely chop the parsley, cilantro, and garlic.
- In a bowl, mix the chopped herbs and garlic with olive oil, red wine vinegar, salt, pepper, and optional red pepper flakes. Allow to sit for about 30 minutes.
- Season the steak generously with salt and pepper. Preheat a grill or skillet over medium-high heat.
- Cook the steak for about 5-7 minutes on each side for medium-rare, then let it rest for 5 minutes before slicing.
- In a large mixing bowl, combine the rinsed beans, diced red onion, bell peppers, and cherry tomatoes. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Garnish with fresh herbs.
- Arrange slices of steak on a plate, top with chimichurri sauce, and serve alongside the bean salad. Enjoy immediately!
Notes
For more flavor, allow the chimichurri to marinate longer. Use a meat thermometer for desired doneness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: steak, chimichurri, bean salad, grilled steak, Latin cuisine, healthy meal