Ingredients
Scale
For the Marinated Steak:
- 1 hanger steak
- 1 tsp kosher salt
- 2 garlic cloves (minced)
- 2 anchovy fillets (chopped)
- 1 heaping tbsp Dijon mustard
- ¼ cup soy sauce
- ¼ cup olive oil
- Juice of 1 lemon
For the Chimichurri White Beans:
- 2 garlic cloves (minced)
- 1 shallot (finely diced)
- 3 –4 red chilis (sliced)
- ¼ cup parsley (chopped)
- 2 tbsp mint (chopped)
- 2 tbsp oregano (chopped)
- ½ cup olive oil
- ½ cup red wine vinegar
- Juice of 1 lime
- ¾ tsp salt
- 2 cans white beans (rinsed)
- 2 mini cucumbers (sliced)
- 1 pint cherry tomatoes (halved)
Instructions
Marinate the Steak:
- Season steak with salt. Mix garlic, anchovies, mustard, soy sauce, olive oil, and lemon juice in a bowl. Add steak, coat well, cover, and marinate for 3 hours or overnight.
Make Chimichurri Beans:
- In a bowl, whisk garlic, shallot, chilis, herbs, olive oil, vinegar, lime juice, and salt. Toss with beans, cucumbers, and tomatoes. Chill for 3+ hours.
Grill the Steak:
- Let steak sit at room temp for 30 mins. Grill on high heat until charred and 125°F internally. Rest 10 mins.
Assemble:
- Spread bean salad on a platter. Slice steak and place on top. Garnish with mint. Serve immediately.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 36g |
| Total Fat | 22g |
| Saturated Fat | 5g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugars | 4g |
| Sodium | 620mg |
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean-Inspired