Description
A vibrant and flavorful dish combining marinated flank steak with a refreshing chimichurri and a hearty bean salad.
Ingredients
Scale
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 2 cloves garlic (minced)
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- 2 teaspoons lemon juice
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 pound flank steak
- 1 bunch flat-leaf parsley (roughly chopped)
- ½ bunch cilantro (roughly chopped)
- ½ small red onion (diced)
- 1 jar (12 ounces) roasted red bell peppers, drained and roughly chopped
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- ½ cup crumbled queso fresco
- 1 clove garlic (finely minced)
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
Instructions
- Combine chili powder, onion powder, minced garlic, dried oregano, salt, lemon juice, red wine vinegar, and olive oil in a mixing bowl.
- Whisk until well blended.
- Place the flank steak in a resealable bag, pour the marinade over it, and seal it, massaging the marinade into the meat. Let it marinate for at least 1 hour, ideally overnight.
- Preheat the grill to medium-high heat.
- Remove the steak from marinade and grill for about 6-8 minutes per side for medium-rare.
- Let the steak rest for 5-10 minutes before slicing.
- In a large bowl, mix together garbanzo beans, pinto beans, roasted red bell peppers, red onion, and crumbled queso fresco.
- Whisk together finely minced garlic, crushed red pepper, dried oregano, red wine vinegar, lemon juice, extra-virgin olive oil, and kosher salt in a small bowl.
- Pour the dressing over the bean mixture and toss gently.
- Combine parsley and cilantro with a drizzle of olive oil, coating lightly.
- Layer the sliced steak atop a scoop of the bean salad and drizzle with chimichurri dressing.
Notes
Marinating the steak overnight enhances flavor. Customize the bean salad ingredients to your liking.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak, Chimichurri, Bean Salad, Grilled Steak, Healthy Salad