Name: Steak Chimichurri & Dense Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Latin American / Fusion
Ingredients: 1 pound flank or skirt steak; 1 cup fresh parsley; 3 cloves garlic; 1 small red chili or 1/2 teaspoon chili flakes; 1/4 cup red wine vinegar; 1/2 cup olive oil; 1/2 teaspoon salt; 4 cups arugula; 1 can cannellini beans drained and rinsed; 1 cup cherry tomatoes halved; 1 cup cucumber chopped; 1/2 red onion thinly sliced; 1/3 cup feta cheese crumbled; black pepper to taste; 1 tablespoon olive oil for steak rub

Description

This Steak Chimichurri & Dense Bean Salad is a powerhouse of bold flavors, fresh vegetables, and high-protein satisfaction. Tender grilled steak layered over a medley of cannellini beans, cherry tomatoes, crisp cucumbers, and arugula, all drizzled with herbaceous chimichurri and topped with tangy feta. It’s the perfect blend of savory, zesty, and hearty—ideal for quick dinner ideas, easy lunch recipes, or healthy food ideas packed with nutrients and style. Whether you’re meal-prepping or hosting, this easy recipe delivers every time.

Ingredients

1 pound flank or skirt steak

1 cup fresh parsley

3 cloves garlic

1 small red chili or 1/2 teaspoon chili flakes

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

4 cups arugula

1 can cannellini beans drained and rinsed

1 cup cherry tomatoes halved

1 cup cucumber chopped

1/2 red onion thinly sliced

1/3 cup feta cheese crumbled

black pepper to taste

1 tablespoon olive oil for steak rub

Instructions

1. In a food processor or by hand, finely chop parsley, garlic, and chili. Mix with red wine vinegar, olive oil, and salt. Let sit to develop flavor.

2. Rub steak with olive oil, salt, and pepper. Grill on high for 3-4 minutes per side until medium-rare. Rest 10 minutes, then slice thin.

3. In a large bowl, combine arugula, beans, tomatoes, cucumber, and onion. Toss lightly.

4. Top salad with steak slices, spoon chimichurri over the top, and finish with crumbled feta and black pepper. Serve immediately.

Notes

Letting the steak rest is key for juicy slices that don’t dry out the salad.

Chimichurri can be made up to 3 days in advance and stored in the fridge.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: Latin American / Fusion

Nutrition

Serving Size: 1 salad bowl
Calories: 510
Sugar: 5g
Sodium: 620mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 36g
Cholesterol: 75mg

Keywords: steak salad, chimichurri recipe, high protein salad, healthy dinner, easy salad meals