Introduction

Steak chimichurri dense bean salad first came into my life during a late-summer trip down to Texas.

I was 17, staying with my grandmother who always knew how to throw together bold flavors without trying too hard.

She marinated a flank steak overnight, pulsed herbs by hand for chimichurri, and tossed it all with beans she’d cooked early that morning.

Recipe Guide

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That first bite? Earthy, herbaceous, smoky, and just enough tang to make my eyes widen. Since then, it’s become my go-to recipe when I need to impress or feed a hungry crowd without stress.

So if you’re craving something vibrant, high in protein, and crazy satisfying—stick with me, this one’s got your name on it.

Looking for inspiration? Try our dense bean salad version with fresh corn and roasted cabbage.

What is Steak Chimichurri Dense Bean Salad?

– A Flavor Symphony on a Plate

Steak chimichurri dense bean salad is a South American-inspired dish that beautifully balances bold grilled steak, herbaceous chimichurri sauce, and fiber-rich beans tossed with tangy dressing.

It’s more than just a salad—it’s a complete meal layered with textures and zest.

– The Nutritional and Culinary Benefits

This dish is loaded with protein from the steak and legumes, essential vitamins from fresh herbs and vegetables, and healthy fats from olive oil. It’s naturally gluten-free and easy to make dairy-free.

Whether served warm or cold, it’s both hearty and refreshing.

steak chimichurri dense bean salad

A bold, protein-packed salad that brings together juicy grilled steak, herbaceous chimichurri, and a medley of nutrient-rich beans. Perfect for meal prep or an impressive dinner dish!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course main dish, Salad

Cuisine American, fusion

Servings 4

Calories 485 kcal

Ingredients

  

Steak Marinade

• 1 1/2 teaspoons chili powder
• 1 teaspoon onion powder
• 2 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 2 teaspoons lemon juice
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 pound flank steak

Salad

• 1 bunch flat-leaf parsley roughly chopped
• 1/2 bunch cilantro roughly chopped
• 1/2 small red onion diced
• 1 12 ounce jar roasted red bell peppers, drained and roughly chopped
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 15-ounce can into beans, drained and rinsed
• 1/2 cup crumbled queso fresco

Dressing

• 1 clove garlic finely minced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Instructions

 

• Marinating the steak
• Grilling the steak
• Preparing the bean salad
• Making the chimichurri-style dressing
• Combining all elements and serving

Notes

🧪 Nutrition Information (Per Serving)

• Calories: 485 kcal
• Fat: 26g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 34g
• Sugar: 5g
• Sodium: 580mg

Keyword High Protein Salad, Steak Chimichurri Dense Bean Salad, Summer Steak Salad

How to Make Steak Chimichurri Dense Bean Salad

– Marinating the Perfect Steak

The flavor base of this recipe starts with the steak marinade. For best results, use flank steak—it absorbs marinades well and grills quickly.

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Here’s how to do it:
In a large resealable bag, combine the following:

• 1½ teaspoons chili powder
• 1 teaspoon onion powder
• 2 minced garlic cloves
• ½ teaspoon dried oregano
• 1½ teaspoons salt
• 2 teaspoons lemon juice
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil

Add your 1-pound flank steak, squeeze out air, and seal. Marinate overnight in the fridge for a deeply seasoned finish.

Pro Tip: Marinating longer ensures the steak stays juicy while delivering bold flavor with every bite.

– Grilling and Resting the Steak

Once marinated, bring the steak to room temperature. Heat a grill pan or outdoor grill over medium-high heat. Grill steak for 4–5 minutes per side, depending on desired doneness.

Let the steak rest on a cutting board for 10 minutes before slicing. This keeps juices sealed in and makes the meat more tender.

– Preparing the Chimichurri Bean Salad

In a large bowl, mix:

• 1 bunch flat-leaf parsley, chopped
• ½ bunch cilantro, chopped
• ½ small red onion, diced
• 1 jar (12 oz) roasted red bell peppers, chopped
• 1 can (15 oz) garbanzo beans, rinsed
• 1 can (15 oz) pinto beans, rinsed
• ½ cup crumbled queso fresco

This base gives the “dense” salad its rich, hearty texture while letting the fresh herbs pop.

– Mixing the Dressing

In a smaller bowl, whisk together:

• 1 minced garlic clove
• ¼ tsp crushed red pepper
• ¼ tsp oregano
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• ¼ cup extra-virgin olive oil
• 1 tsp kosher salt

Pour the dressing over the salad and toss well to coat.

– Final Toss with Steak

Once the steak has rested, slice it into bite-sized pieces. Add it to your bean salad and include any juices that have collected on the cutting board.

Toss everything together for one final mix. Your steak chimichurri dense bean salad is ready to serve—warm or chilled.

Choosing the Best Steak for Chimichurri Bean Salad

– Why Cut Matters: Flank, Skirt, or Sirloin?

When making steak chimichurri dense bean salad, the cut of steak you use can make or break the texture and flavor. Each steak cut brings its own balance of tenderness, flavor, and juiciness. Here’s a quick guide to help you choose:

Flank steak is our favorite—it absorbs marinades like a sponge and cooks evenly. Just remember to slice it against the grain for max tenderness.

– Marbling vs. Leanness: What’s Ideal?

While fatty steaks like ribeye may be tempting, leaner cuts are better suited for this dense bean salad. Why?

• Lean steaks allow the chimichurri and beans to shine without overpowering.
• Less fat = more balance with the earthy beans and tangy dressing.

If you’re planning to serve this salad chilled, lean cuts hold up better and don’t feel greasy when cold.

This bold, herby chimichurri steak version builds on the base of a classic dense bean salad—which you can learn to master here.

Can Steak Chimichurri Dense Bean Salad Be Made Ahead of Time?

– Prepping in Advance: What to Make and When

One of the biggest advantages of steak chimichurri dense bean salad is its make-ahead potential. Whether you’re prepping for a party, potluck, or busy weeknight, this dish gives you serious flexibility.

Here’s a smart prep timeline to follow:

– Storage Tips to Preserve Flavor and Texture

Once your steak chimichurri dense bean salad is assembled, here’s how to keep it fresh:

• Refrigerate in an airtight container up to 2 days.
• Store steak separately if you prefer to reheat it before serving.
• Add queso fresco last-minute to avoid sogginess.

Avoid freezing this dish—beans tend to get mushy and herbs lose their vibrancy.

Is Steak Chimichurri Dense Bean Salad Served Warm or Cold?

– When to Serve It Warm

Serving steak chimichurri dense bean salad warm is a fantastic way to highlight the smoky, fresh-off-the-grill flavor of the steak. The warm meat slightly wilts the herbs, enhancing their aroma, and softens the beans just enough to release their richness.

Best warm-serving scenarios:

• Right after grilling
• Winter or cool-weather dinners
• Hearty, main-dish occasions

Serving Tip: If serving warm, slice the steak immediately after it rests and toss with the salad just before serving.

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– When to Serve It Cold

This dish also makes a stunning cold salad, perfect for picnics, potlucks, or weekly meal prep. As it chills, the chimichurri and dressing flavors deepen and mingle beautifully with the beans and herbs.

Best cold-serving scenarios:

• Outdoor lunches or BBQs
• Meal prep for busy weekdays
• Summer entertaining

Cold prep tip: Chill the salad and steak separately, then toss together just before serving to preserve textures and prevent sogginess.

Understanding the Flavor Balance in Steak Chimichurri Dense Bean Salad

– Earthy, Tangy, Savory: The Flavor Trio

The beauty of steak chimichurri dense bean salad lies in how it layers different flavor elements. Each bite is balanced—nothing overpowers, but everything shines.

Here’s how the main components play their role:

• Grilled Steak: Adds a deep, umami-rich savoriness and smoky char.
• Chimichurri Dressing: Brings tangy, herby brightness with a kick of acidity and heat.
• Beans (Garbanzo + Pinto): Offer a creamy, earthy base that holds all the flavors together.
• Roasted Red Peppers + Onions: Add subtle sweetness and crunch.
• Queso Fresco: A mild, salty cheese that rounds out the sharpness of the herbs.

It’s like a Latin-inspired symphony of flavor—each ingredient with its own note, all in perfect harmony.

– Why This Dish Works for Every Palate

One of the reasons steak chimichurri dense bean salad is such a hit is its versatility. The strong herbal tang from the chimichurri appeals to fans of bold flavors, while the beans and steak provide familiar, hearty satisfaction.

• Low-carb eaters love the protein-to-carb balance.
• Vegetable lovers appreciate the herb-forward profile.
• Meal preppers enjoy how the flavors improve over time.

No matter your food preference, this salad is built to satisfy. It’s fresh without being boring, filling without feeling heavy.

Modifications and Substitutions for Every Diet

– Making It Vegetarian or Vegan

If you’re cutting back on meat or going fully plant-based, don’t worry—steak chimichurri dense bean salad is incredibly adaptable.

To make it vegetarian:

• Omit the steak and double up on the beans or add grilled portobello mushrooms.
• Keep the chimichurri and cheese (or sub in a plant-based cheese).

To make it vegan:

• Omit both the steak and queso fresco.
• Add grilled tofu, roasted sweet potatoes, or even tempeh for protein and texture.

Flavor tip: Use smoked paprika or liquid smoke in the dressing to replicate that grilled “meaty” flavor.

– Gluten-Free, Dairy-Free, and Low-Carb Options

This recipe is naturally gluten-free and easy to customize:

• Dairy-Free: Just remove the queso fresco or replace it with a crumbled dairy-free cheese like almond-based feta.
• Low-Carb: Swap beans for roasted cauliflower or zucchini and skip red peppers if sugar content is a concern.

Bonus Add-Ons:

With these easy swaps, you can cater this salad to any guest or dietary goal—without losing flavor.

Presentation and Plating Tips for Steak Chimichurri Dense Bean Salad

– Turn a Simple Bowl Into a Showstopper

While steak chimichurri dense bean salad already bursts with natural color, how you plate it takes it from good to “Wow, what’s that?!”

Here’s how to elevate the visual appeal:

• Use a wide, shallow bowl or platter so the ingredients aren’t stacked but spread evenly.
• Layer by color: Start with beans and herbs, add steak slices on top, then sprinkle cheese and roasted peppers for contrast.
• Drizzle chimichurri last for a glossy, green finishing touch.

This not only makes it photogenic but lets people scoop up a balanced mix of textures in every bite.

– Garnishes and Final Touches

Finish with a few Instagram-worthy details:

• A fresh lemon wedge on the side adds brightness and color.
• Extra chopped parsley and red pepper flakes over the top bring freshness and pop.
• Light olive oil drizzle just before serving enhances gloss and aroma.

Here’s a quick plating cheat sheet:

Plated like this, your steak chimichurri dense bean salad goes from a rustic meal to a centerpiece dish perfect for entertaining.

Serving Suggestions & Side Pairings for Steak Chimichurri Dense Bean Salad

– Perfect Pairings for Every Occasion

The beauty of steak chimichurri dense bean salad is that it’s filling enough to stand alone—yet versatile enough to be part of a full meal spread. Here are a few killer sides that complement its rich, tangy, and herbaceous flavor.

Hosting tip: Serve it buffet-style with toppings on the side, so guests can customize their bowls.

– Meal Plan Magic: Make It Work All Week

Steak chimichurri dense bean salad isn’t just for special occasions. With a few tweaks, it becomes your favorite meal-prep hero:

• Pack in airtight lunch containers
• Add avocado or rice for variety
• Wrap it in a tortilla for a protein-packed lunch
• Spoon over greens for a hearty salad bowl

Looking for more mealtime inspiration? Try our dense bean salad with fresh corn and cabbage—a great companion to this steak version.

Frequently Asked Questions (FAQs)

What is steak chimichurri dense bean salad?

Steak chimichurri dense bean salad is a bold, protein-packed dish combining juicy grilled steak, fresh chimichurri sauce, and a hearty bean salad made with garbanzo and pinto beans, roasted peppers, fresh herbs, and queso fresco.

It’s a complete, flavor-layered meal ideal for lunch, dinner, or entertaining.

How do you make steak chimichurri dense bean salad?

To make steak chimichurri dense bean salad, marinate flank steak with spices and grill it to perfection. Meanwhile, toss together fresh parsley, cilantro, onions, roasted peppers, and beans.

Whisk a zesty chimichurri-inspired dressing and pour it over the bean mix. Slice the steak and combine everything for a vibrant, satisfying dish.

What type of steak is best for chimichurri bean salad?

Flank steak is the top choice for chimichurri bean salad because it’s lean, flavorful, and holds up well to marinades and high heat. Skirt steak and top sirloin are also great alternatives if flank steak isn’t available.

Can steak chimichurri bean salad be made ahead of time?

Yes! Steak chimichurri dense bean salad is perfect for meal prep. You can marinate and grill the steak a day ahead, chop veggies, and mix the dressing in advance.

Store everything in airtight containers and combine just before serving to maintain freshness.

Is steak chimichurri bean salad served warm or cold?

It can be served either way. Warm is best for immediate flavor impact and juiciness. Cold works great for meal prep and summer gatherings.

Both options keep the steak chimichurri dense bean salad full of bold, herbaceous flavor.

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