Description
This Steak Chimichurri & Dense Bean Salad is not just a meal; it’s an experience that tantalizes your taste buds while keeping health at the forefront.
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 2 cups arugula
- 1 cup cherry tomatoes
- 1/2 cucumber
- 1/4 red onion
- 1/2 cup chickpeas
- 1/3 cup feta cheese
- Optional: avocado slices, kalamata olives, bell peppers
Instructions
- Start by making the chimichurri sauce that will enliven the steak. In a food processor, add fresh parsley, cilantro, and garlic cloves. Pour in the red wine vinegar, and add the red pepper flakes and dried oregano for added flavor. Pulse the mixture until it’s finely chopped, then slowly incorporate the extra-virgin olive oil until you achieve a slightly chunky texture. Taste the chimichurri and season with salt and pepper as needed, allowing the flavors to meld beautifully.
- Once your chimichurri is done, it’s time to prepare the steak. Allow the steak to sit out at room temperature for about 30 minutes. This will help it cook evenly. Pat it dry with a paper towel, then brush with olive oil and season generously with kosher salt and freshly ground black pepper. Heat your skillet over medium-high heat and sear the steak for 3 to 4 minutes on each side to achieve a perfect medium-rare. Once cooked, transfer the steak to a plate and cover it loosely with foil to rest for 10 minutes. This step is crucial as it allows the juices to redistribute within the meat, ensuring every bite is succulent.
- While the steak is resting, turn your attention to the salad. In a large mixing bowl, combine the arugula, cherry tomatoes, diced cucumber, thinly sliced red onion, chickpeas, and crumbled feta cheese. If you’re feeling adventurous, feel free to add optional toppings like avocado slices, kalamata olives, or bell peppers to introduce more textures and flavors.
- After the steak has rested, slice it thinly against the grain—this will ensure tenderness. Now it’s time to plate! Serve the salad on a large platter or individual plates and arrange the slices of steak on top. Spoon the chimichurri generously over the steak, allowing its vibrant colors to enhance the visual appeal of the dish. Serve immediately and watch as everyone delights in this flavorful feast!
Notes
Ensure your steak is at room temperature before cooking for even searing. Adjust the level of red pepper flakes in the chimichurri based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 650 calories per serving
- Sodium: Approximately 800 mg
- Protein: About 48 g