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My current lunch obsession, chimichurri  steak, dense bean salad! #highproteinlunch #salad #recipe
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My current lunch obsession, chimichurri  steak, dense bean salad! #highproteinlunch #salad #recipe

This is a steak and chim churi dense bean salad. So many flavors and textures. It’s perfect to meal prep and eat throughout the week. I start by marinating the steak with soy sauce, red wine vinegar, and lemon juice. And then I like to let my garlic mellow out in some red wine vinegar while I prep the rest of my ingredients. Absolutely love olives, but don’t toss the juice. Save it and make martini. Give everything a rough chop. I’m using red onions. And since it is a chimmy cherry salad, we’re going to use cilantro and parsley. I went ahead and seared my steak. I used ribeye, but you can also use flank or skirt steak. Now we can assemble everything. So I’m going to add my two beans, all of my ingredients. I even added capers.

17 Comments

  1. @MissLizHeart

    This is my take on the viral chimichurri steak dense bean salad! These are some of my favorite types of dishes to keep meal prepped in the fridge because they taste better the longer that they sit in their own dressing and it’s a complete meal packed with protein! So if you love the flavors of chimichurri, you’re going to absolutely love this salad!!

    Don’t forget to follow me for more easy recipes!

    Chimichurri Steak Dense Bean Salad
    Ingredients:
    ✨1 ribeye steak marinated with 3 tablespoons soy sauce, 2 tablespoon red wine vinegar, uice of 1 lemon & 2 teaspoon garlic powder
    ✨1 can chickpeas, drained and rinsed
    ✨1 can white kidney (cannellini) beans, drained and rinsed
    ✨1 jar castelvetrano olives, chopped
    ✨1 whole red onion, diced
    ✨3 green onions, sliced
    ✨12 oz jar roasted red peppers, chopped
    ✨1 bunch flat-leaf parsley, chopped
    ✨1 bunch cilantro, chopped
    ✨2 Tablespoons capers
    ✨1/2 cup red wine vinegar (for dressing)
    ✨½ cup olive oil
    ✨2 cloves garlic, zested
    ✨1 teaspoon red chili flakes
    ✨Salt & pepper to taste
    ✨optional mini mozzarella balls (I prefer to add them to my plate later so they don’t get mushy)

    Instructions:
    1. Marinate the ribeye in soy sauce, red wine vinegar, lemon juice, and garlic powder while you prepare the rest of the ingredients.
    2. In a small bowl, combine the minced garlic with 1/2 cup red wine vinegar and let it sit to mellow while you chop the vegetables and herbs.
    3. Pan sear the steak to your preferred doneness, then let it rest before cubing.
    4. In a large bowl, combine all your prepped ingredients, capers, cubed steak and beans. Pour in the garlic and red wine vinegar mixture along with olive oil, then season with salt, lemon juice and red chili flakes to taste. Toss well and you can also add mini mozzarella balls!
    5. Keep in the fridge up to five days!

    This recipe was inspired by violetwitchel

  9. @anye76

    That looks most delicious. That's a full meal Liz. My goodness. I will have to make this myself ❤ I spy Familia Rose from Williams Sonoma 🩷🩵💙🤍

  15. @laural1322

    You make me want to learn how to be a chef!! 🧑‍🍳 😋
    Can you please tell us what type of school you went too? Whether like a trade school or expensive school?
    And let us know how long the program is and how much it cost things like that ❤