If you love bold flavors and a healthy meal, this Steak Chimichurri with Bean Salad is perfect. Juicy grilled steak meets a fresh, zesty chimichurri sauce. The hearty bean salad adds texture, protein, and a burst of freshness. It’s a simple yet satisfying dish, great for family dinners or summer cookouts. Plus, it’s easy to make and packed with nutrients. Whether you’re a steak lover or a salad fan, this recipe brings the best of both worlds.
Benefits of This Recipe
- High in Protein – Steak and beans are rich in protein, keeping you full and helping build muscle.
- Balanced and Nutritious – The dish includes healthy fats, fiber, and vitamins for overall well-being.
- Easy to Make – No special skills needed—just grill the steak, mix the salad, and enjoy.
- Great for Meal Prep – Make extra and store leftovers for a quick meal the next day.
- Bursting with Flavor – The chimichurri sauce adds a tangy, herby kick to every bite.
- Perfect for Any Occasion – Whether for a casual dinner or BBQ party, it’s always a great choice.
Read more : Egg Roll in a Bowl – Quick & Healthy One-Pan Meal Recipe
Cautions to Keep in Mind
- Don’t overcook the steak. It can become dry and tough. Medium-rare to medium is best.
- Rest the steak before cutting. This keeps the juices inside for better flavor.
- Watch the seasoning. Chimichurri has strong flavors, so balance the salt and acidity.
- Check your vinegar. Some vinegars may have traces of alcohol. Use halal apple cider vinegar.
- Store properly. Steak lasts up to 3 days in the fridge, and bean salad is best fresh.
- Adjust spice levels. Red pepper flakes in chimichurri can be spicy, so add less if needed
Read more : Easy Rice and Beans Burritos Recipe – A Health & Friendly Meal
Fun Tidbits of Steak Chimichurri with Bean Salad
- Chimichurri comes from Argentina. It’s a staple sauce for grilled meats, especially steak.
- Bean salads are super versatile. Add corn, avocado, or even quinoa for extra texture.
- Grilling enhances flavor. The smoky char on the steak pairs perfectly with fresh chimichurri.
- It’s a global favorite. This dish blends Latin American flavors with Mediterranean-style salads.
- It’s naturally gluten-free. No need for adjustments—just enjoy it as is!
Steak Chimichurri with Bean Salad – Easy & Healthy Recipe
Description
This halal-friendly steak chimichurri with dense bean salad is a flavorful and nutrient-packed meal that combines perfectly grilled flank steak with a fresh and tangy chimichurri sauce. Served over a protein-rich bean salad, this dish is not only delicious but also wholesome and satisfying. The vibrant chimichurri, made with fresh herbs, garlic, and olive oil, enhances the smoky steak flavors, while the hearty bean salad adds texture and nutrition. Perfect for a filling lunch or dinner, this recipe is easy to prepare and great for meal prep.
Ingredients
For the Steak:
For the Chimichurri Sauce:
For the Dense Bean Salad:
Instructions
1. Preparing the Steak
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Choose the right cut – Select halal flank steak (or ribeye for a more tender option).
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Pat the steak dry – Use paper towels to remove excess moisture for better searing.
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Apply olive oil – Drizzle 1 tbsp olive oil over both sides and rub it in evenly.
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Season generously – Sprinkle sea salt, black pepper, smoked paprika, and garlic powder evenly on both sides.
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Let it rest – Leave the steak for 10 minutes at room temperature to absorb flavors before cooking.
2. Making the Chimichurri Sauce
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Prepare fresh herbs – Finely chop ½ cup parsley and ¼ cup cilantro.
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Mince garlic – Chop 3 garlic cloves into very fine pieces.
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Mix the dry ingredients – In a bowl, combine parsley, cilantro, garlic, red pepper flakes, sea salt, and black pepper.
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Add liquids – Pour in ½ cup olive oil, 3 tbsp red wine vinegar (halal-certified or apple cider vinegar), and juice of ½ lemon.
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Combine and rest – Stir well and let the chimichurri sit for 10-15 minutes to develop deeper flavors.
3. Cooking the Steak
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Preheat the grill – Set an outdoor grill or grill pan to 230°C (high heat).
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Sear the steak – Place it on the hot grill and cook for 4-5 minutes per side for medium-rare or 6-7 minutes per side for medium.
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Check doneness – Use a meat thermometer:
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Medium-rare: 57°C
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Medium: 63°C
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Rest the steak – Remove it from the grill and let it rest for 10 minutes before slicing to retain juices.
4. Preparing the Bean Salad
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Rinse and drain the beans – Use a colander to drain and rinse 1 can (400g) black beans and 1 can (400g) kidney beans.
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Chop fresh vegetables –
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Slice 1 cup cherry tomatoes in half.
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Finely chop ½ red onion.
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Dice 1 small cucumber.
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Chop ¼ cup fresh cilantro.
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Mix the base – In a large bowl, combine beans, tomatoes, onion, cucumber, cilantro, and ½ cup sweet corn.
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Prepare the dressing – In a small bowl, whisk together:
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2 tbsp olive oil
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1 tbsp lemon juice
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½ tsp cumin
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½ tsp salt
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½ tsp black pepper
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Assemble the salad – Pour the dressing over the bean mixture and toss well to combine.
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Add cheese (optional) – If using feta cheese, crumble ¼ cup on top (ensure it’s halal-certified).
5. Slicing the Steak
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Use a sharp knife – A long, sharp carving knife is best for clean cuts.
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Slice against the grain – Look at the direction of muscle fibers and cut perpendicular to ensure tender bites.
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Make thin slices – Aim for ¼-inch thick slices for better texture.
6. Plating and Serving
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Arrange the salad – Spoon a generous portion of the bean salad onto each plate.
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Place the steak on top – Lay sliced steak over the bean salad.
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Drizzle with chimichurri – Spoon the chimichurri sauce over the steak.
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Garnish for freshness – Add extra chopped parsley, a squeeze of lemon, or red pepper flakes if desired.
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Serve immediately – Enjoy while fresh and warm for the best taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 8g40%
- Cholesterol 75mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 10g40%
- Sugars 4g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Importance of Using Halal-Certified Ingredients
For this dish to remain halal, selecting halal-certified steak is crucial. This means ensuring the meat comes from an Islamically slaughtered source. Additionally, any cheese used (like feta or queso fresco) should be made with microbial or plant-based rennet, as some cheeses contain non-halal animal-derived enzymes. If using vinegar in the chimichurri sauce, check that it is free from alcohol traces, or substitute it with apple cider vinegar or lemon juice.
2. Choosing the Right Cut of Steak
Flank Steak vs. Ribeye vs. Sirloin
- Flank Steak: A lean, flavorful cut that benefits from marination and should be sliced against the grain to maintain tenderness.
- Ribeye Steak: More marbled with fat, making it juicier and naturally tender. It’s an excellent option if you prefer a richer, more indulgent flavor.
- Sirloin Steak: A balanced option between lean and fatty, making it a good middle-ground choice.
For this recipe, flank steak is recommended because it absorbs flavors well and pairs perfectly with chimichurri.
3. The Role of Chimichurri Sauce
Chimichurri is a traditional Argentinian sauce that enhances the natural flavors of grilled meats. The combination of fresh parsley, cilantro, garlic, olive oil, vinegar, and spices creates a bright, tangy, and slightly spicy flavor that cuts through the richness of the steak.
Tips for the Best Chimichurri Sauce
- Use fresh herbs for maximum flavor—dried herbs won’t give the same depth.
- Let the sauce rest for at least 10 minutes before serving so the flavors blend.
- Adjust the spice level by adding more or less red pepper flakes according to taste.
- Store leftovers in an airtight container in the fridge for up to 5 days—it actually tastes better the next day!
4. The Power of a Dense Bean Salad
This protein-packed bean salad is not only flavorful but also nutrient-dense, making the dish a well-balanced meal.
Why This Salad Works So Well with Steak
- Beans add a rich texture and extra protein, making the meal more filling.
- Cherry tomatoes and cucumbers provide freshness, balancing the richness of the steak.
- Cilantro and lemon juice enhance acidity, complementing the chimichurri sauce.
- Sweet corn brings a subtle sweetness to balance the dish’s savory and tangy elements.
Customizing the Bean Salad
- Substitute kidney beans with chickpeas for a different texture.
- Add avocado slices for extra creaminess and healthy fats.
- Include quinoa or bulgur wheat if you want additional grains for a heartier salad.
5. The Science Behind Cooking the Perfect Steak
Achieving the Perfect Grill Marks
- Preheat the grill to a high temperature (230°C).
- Place the steak diagonally on the grill grates for professional-looking sear marks.
- Flip only once to maintain juiciness.
Why Resting the Steak is Crucial
After cooking, letting the steak rest for at least 10 minutes allows the juices to redistribute evenly, keeping the meat moist and flavorful. Cutting too early releases all the juices, making the steak dry.
6. How to Store and Reheat Leftovers
This dish can be made in advance and enjoyed later with the right storage techniques.
Storing Leftovers
- Steak: Keep it in an airtight container in the fridge for up to 3 days.
- Chimichurri sauce: Store separately in a jar and refrigerate for up to 5 days.
- Bean salad: Best eaten fresh but can be refrigerated for up to 2 days.
Reheating Tips
- Warm the steak gently in a pan over medium heat for 1-2 minutes per side.
- Avoid microwaving as it can make the steak rubbery.
- Bring chimichurri sauce to room temperature before serving for the best flavor.
7. Best Occasions to Serve This Dish
This recipe is versatile and works for many occasions:
✔️ Family Dinners – A filling, protein-rich meal for the whole family.
✔️ Meal Prep – Make ahead and store for quick meals.
✔️ Summer BBQs – Chimichurri steak is a crowd-pleaser on the grill.
✔️ Healthy Eating – Packed with lean protein and fiber-rich beans.
