If you’ve ever craved something bold, fresh, and satisfying, this steak chimichurri dense bean salad delivers it all in one vibrant plate. This recipe walks you through the perfect pairing of juicy steak, zesty chimichurri, and a hearty, protein-packed bean salad that’s both weeknight-easy and dinner-party-worthy. We’ll cover the best steak cuts for chimichurri, how to build a dense bean salad that holds up on the plate, and all the little flavor moves that make it sing. Whether you’re cooking for your family or hosting friends, this dish looks impressive but feels effortless.
Why I Love This Steak Chimichurri Dense Bean Salad
There’s something about warm summer evenings that makes me crave bold, herby flavors and a meal that feels just a little special—without a mountain of dishes. This steak chimichurri dense bean salad came to life during one of those evenings when my fridge had just the basics, but my taste buds wanted a whole experience.
Back when I worked the line in fine dining, steak was all about precision—perfect sears, butter bastes, the works. But at home, I like my steak with big, punchy flavors. That’s where chimichurri comes in. I first fell in love with it during a team dinner at a tiny Argentinian place tucked in a side street of Manhattan. The sauce was green gold—tangy, garlicky, alive—and it transformed a simple grilled steak into something unforgettable. Years later, I started making my own version and pairing it with everything from grilled shrimp to roasted veggies.
One evening, I added a dense bean salad to the plate for contrast—something hearty, fresh, and full of texture. It turned out to be the perfect sidekick. The beans soak up the chimichurri beautifully, while crisp veggies like cucumber and red onion give it that clean bite. Combined with juicy steak, the steak chimichurri dense bean salad quickly became a family favorite.
Now, it’s one of those dinners I make on repeat. It feels complete: protein, fiber, herbs, brightness, and color. The steak chimichurri dense bean salad is also flexible—I’ll swap in lentils or chickpeas, or serve it over arugula if I’m craving greens.
If you’re into recipes that are grounded in bold flavor and built for real weeknight cooking, you’ll also love how dishes like my gluten-free mac and cheese and one-pan gluten-free meals bring that same practical, satisfying energy to your table.
If you’re a visual cook like me, I also pin versions of this steak chimichurri dense bean salad over on Pinterest—perfect for saving inspiration when you’re meal planning.
Building Flavor – The Steak & Chimichurri Combo
Choose the right cut and sauce like a pro
At the heart of this recipe is a simple but flavorful duo: juicy grilled steak and a punchy chimichurri sauce. When paired with the dense bean salad, the whole dish feels substantial but fresh. Let’s start with the meat.
When making a steak chimichurri dense bean salad, the best cut of steak is one that cooks quickly and has great beefy flavor. Skirt steak is my top pick—it’s thin, takes to marinades beautifully, and delivers that deep, meaty bite. Flank steak is a close second and slightly leaner. Both work well when grilled hot and fast, then sliced thin across the grain for tenderness.
Now, let’s talk chimichurri. This vibrant green sauce originated in Argentina and typically includes fresh parsley, garlic, red wine vinegar, oregano, and olive oil. I add a little crushed red pepper and a squeeze of lemon for brightness. It’s not just a sauce—it’s the seasoning for the steak and even the bean salad dressing. I’ve shared variations on Tumblr for those looking to mix it up with different herbs and oils.
I use about half the chimichurri to marinate the steak for 30 minutes to an hour, which infuses the meat without overwhelming it. After grilling, I spoon the remaining sauce on top just before serving. It’s the contrast of the hot steak with the cool, herbaceous sauce that makes every bite shine.
This combo is wildly versatile. If you’re not into grilling, the steak sears beautifully in a cast iron pan. And if you’ve got leftover sauce, try drizzling it over my easy gluten-free sides or using it to brighten up family-friendly meals.
Together, the steak and chimichurri bring bold flavor, while the steak chimichurri dense bean salad brings it all into balance.
Crafting the Dense Bean Salad That Holds Its Own
Hearty, colorful, and made for flavor soak
Let’s be honest—most bean salads are an afterthought. But in this steak chimichurri dense bean salad, the bean salad is a core part of the meal. It’s what brings balance, freshness, and staying power. To make it shine, you want it dense, vibrant, and able to soak up flavor without getting mushy.
Start with a sturdy mix of beans. I use a combination of kidney, cannellini, and garbanzo for variety in color and texture. Rinse them well and pat them dry so the dressing clings instead of sliding off. Then come the crisp vegetables—chopped cucumber for crunch, red onion for bite, and sweet bell pepper for brightness. A handful of cherry tomatoes adds just enough juiciness without watering things down.
The key to making this salad dense is balance: hearty enough to stand beside steak, but still light on the fork. I toss everything with olive oil, red wine vinegar, salt, pepper, and a big spoonful of the chimichurri you made for the steak. This ties everything together and gives the beans a bold, herby depth that perfectly complements the steak.
If you’re building this for a full meal, the steak chimichurri dense bean salad holds its own. Add cooked quinoa or arugula for extra lift. Or try it cold the next day—it’s even better. I like serving it alongside dishes like vegetarian gluten-free recipes or my hearty gluten-free dinner ideas.
Whether you plate it fresh or prep it ahead, this steak chimichurri dense bean salad is a flavor-forward dish that satisfies with every bite.
Tips, Variations & Serving Suggestions
Make your steak chimichurri dense bean salad your way
One of the best parts of this steak chimichurri dense bean salad is how adaptable it is. Once you’ve got the basics—grilled steak, vibrant chimichurri, and a hearty bean base—you can riff endlessly depending on what you have on hand or what the season calls for.
For steak, skirt and flank cuts are top-tier, but sirloin or flat iron also work great if that’s what’s in your fridge. Just remember: cook it hot and fast, and always slice against the grain. Want a shortcut? Use store-bought chimichurri—just look for one without added sugar or preservatives.
When it comes to the dense bean salad, think beyond the can. If you have time, try cooking dried beans like gigante or cranberry beans from scratch for extra creaminess. Adding roasted corn, diced avocado, or marinated feta brings even more dimension.
For vegetarians or those looking to cut back on red meat, grilled portobello mushrooms or thick-cut tofu steaks are a satisfying swap. They take beautifully to chimichurri and work just as well with the salad.
This dish also plays nicely with sides. I often serve it with my easy gluten-free sides, or pair it with something refreshing like a citrusy slaw or cucumber yogurt dip. For a weeknight dinner, it’s a one-plate wonder, but for gatherings, it anchors a table beautifully.
Want to turn it into lunch the next day? Wrap the steak chimichurri dense bean salad in a gluten-free tortilla or pile it onto a bed of greens. It holds up in the fridge for two to three days, making it a great meal prep option, too.
I even wrote about how to stretch meals like this one across the week on Medium—because smart cooking is about more than just one night.
Bottom line: this steak chimichurri dense bean salad is more than a recipe—it’s a reliable, flavor-packed dinner plan that never gets old.
FAQs
What to put in a dense bean salad?
A dense bean salad starts with sturdy beans like kidney, cannellini, and garbanzo. Add crunchy vegetables like cucumber, red onion, and bell pepper for texture. Toss it all with olive oil, vinegar, and bold flavors like chimichurri. You can also bulk it up with quinoa or fresh herbs for even more depth.
What cut of steak is best with chimichurri?
Skirt steak is a top choice for chimichurri thanks to its rich flavor and quick cook time. Flank steak is another great option, especially when thinly sliced across the grain. Flat iron or sirloin work well, too—just grill them hot and fast for a juicy result.
What goes with chimichurri besides steak?
Chimichurri is super versatile. It’s delicious on grilled chicken, shrimp, tofu, or roasted vegetables. You can also use it as a salad dressing, a marinade, or even a dipping sauce for crusty bread. Try it with one-pan gluten-free meals to add brightness and bold flavor.
How to make chimichurri sauce Bobby Flay?
Bobby Flay’s chimichurri includes parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Everything is finely chopped and whisked together for a bold, tangy sauce. It’s the perfect topping for grilled meats like the steak in your steak chimichurri dense bean salad.
Conclusion
This steak chimichurri dense bean salad isn’t just a meal—it’s a strategy for weeknight success and weekend flair. You get bold protein, hearty fiber, and fresh herbs all on one plate, with room to customize and enjoy in different ways. Whether you’re grilling in July or meal-prepping for Tuesday, this dish delivers every time.
With a few pantry staples and your favorite steak cut, you’re never far from a flavorful, satisfying dinner. Make it once, and it just might become a new go-to.
Want more quick dinner ideas like this? I share them weekly over on X (Twitter)—follow along and join the conversation.
Table of Contents
Steak Chimichurri Dense Bean Salad
Equipment
- grill or cast iron pan
- cutting board
- sharp knife
- mixing bowl
- whisk or spoon
Ingredients
- 1 lb skirt or flank steak
- 1/2 cup chimichurri sauce (divided)
- 1 cup cooked kidney beans
- 1 cup cooked cannellini beans
- 1 cup cooked garbanzo beans
- 1/2 cup chopped cucumber
- 1/4 cup diced red onion
- 1/2 cup chopped bell pepper
- 1/2 cup halved cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and pepper to taste
- optional: cooked quinoa or arugula for serving
Instructions
- Marinate the steak with half of the chimichurri sauce for 30 minutes to 1 hour.
- Heat a grill or cast iron pan over high heat and cook the steak 3-4 minutes per side, until medium-rare. Rest before slicing thinly against the grain.
- Combine all beans in a large bowl. Add cucumber, red onion, bell pepper, and cherry tomatoes. Pat beans dry beforehand if canned.
- Whisk olive oil, vinegar, salt, pepper, and a spoonful of chimichurri. Toss with bean and veggie mixture until coated.
- Plate bean salad and top with sliced steak. Spoon remaining chimichurri over the steak. Serve immediately or chilled.