Steak and chimichurri dense bean salad recipe on my Substack
Steak and chimichurri dense bean salad recipe on my Substack! is a medium American recipe that serves 4. 700 calories per serving. Recipe by Violet Cooks on YouTube.
Prep: 26 min | Cook: 12 min | Total: 53 min
Cost: $22.46 total, $5.62 per serving
Ingredients
- 1 lb Steak (trimmed, seasoned with salt and pepper)
- 1 can (15 oz) Chickpeas (rinsed and drained)
- 1 can (15 oz) White Beans (rinsed and drained)
- 8 oz Mini Mozzarella Balls (halved)
- 1 pint Cherry Tomatoes (halved)
- 1 bunch Fresh Parsley (chopped)
- 1 bunch Fresh Cilantro (chopped)
- 1 Shallot (peeled and minced)
- 2 cloves Garlic (pre‑peeled, minced)
- 1/2 cup Roasted Red Peppers (chopped)
- 1 tsp Roasted Red Pepper Flakes
- 1/2 tsp Sea Salt
- 2 tbsp Lemon Juice (freshly squeezed)
- 1 tbsp Red Wine Vinegar
- 3 tbsp Olive Oil (extra virgin)
Instructions
Season and Grill Steak
Pat the steak dry, season both sides with salt and pepper, then grill over medium‑high heat until desired doneness (about 5‑6 minutes per side for medium‑rare).
Time: PT12M
Temperature: Medium‑high
Rest Steak
Transfer the grilled steak to a cutting board, cover loosely with foil, and let rest for 5 minutes.
Time: PT5M
Rinse Beans
Open the cans of chickpeas and white beans, pour into a colander and rinse under cold water, then let drain.
Time: PT2M
Prep Vegetables & Herbs
Halve the mini mozzarella balls, halve the cherry tomatoes, and roughly chop the parsley and cilantro.
Time: PT7M
Mince Shallot and Garlic
Finely mince the shallot and garlic cloves.
Time: PT2M
Chop Roasted Red Peppers
Dice the roasted red peppers into bite‑size pieces.
Time: PT2M
Slice Steak
Slice the rested steak against the grain into thin strips.
Time: PT3M
Combine Salad & Dressing
In the large salad bowl add the rinsed beans, mozzarella, tomatoes, herbs, shallot, garlic, red peppers, and sliced steak. Sprinkle with roasted red pepper flakes and sea salt, then drizzle lemon juice, red wine vinegar, and olive oil over everything.
Time: PT3M
Toss and Portion
Toss the salad until everything is evenly coated. Divide into 4 airtight containers for the week.
Time: PT2M
Nutrition Facts
- Calories
- 700
- Protein
- 41g
- Carbohydrates
- 30g
- Fat
- 30g
- Fiber
- 8g
Dietary info: High Protein, Gluten-Free, Paleo-friendly, Low Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Steak: Chicken breast, Portobello mushroom (vegetarian)
- Instead of Chickpeas: Canned garbanzo beans, Cooked dried chickpeas
- Instead of White Beans: Cannellini beans, Great Northern beans
- Instead of Mini Mozzarella Balls: Fresh mozzarella cubes, Vegan mozzarella
- Instead of Cherry Tomatoes: Grape tomatoes, Diced regular tomatoes
- Instead of Fresh Parsley: Flat‑leaf parsley
- Instead of Fresh Cilantro: Coriander leaves
- Instead of Shallot: Red onion, finely diced
- Instead of Garlic: Garlic paste
- Instead of Roasted Red Peppers: Fresh roasted red peppers
- Instead of Roasted Red Pepper Flakes: Paprika
- Instead of Sea Salt: Kosher salt
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Olive Oil: Avocado oil
Equipment Needed
- Grill or Grill Pan
- Cutting Board
- Chef's Knife
- Large Salad Bowl
- Small Bowl
- Can Opener
- Spoon or Spatula
- Storage Containers (Deli containers)
Critical Steps — Do Not Skip
- Grilling steak to proper doneness
- Resting the steak before slicing
- Slicing steak against the grain
- Rinsing beans thoroughly to remove excess sodium
- Ensuring the dressing is well emulsified and evenly distributed
Chef Tips from the Video
- Pre‑peeled garlic saves time and reduces mess
- Let the steak rest so juices stay inside the meat
- Use a high‑quality extra‑virgin olive oil for the best flavor
Troubleshooting
Steak is overcooked and tough
Use a meat thermometer; aim for 130°F (54°C) for medium‑rare and remove from heat a few degrees early, then let rest.
Salad becomes watery
Pat the mozzarella dry, drain beans well, and toss the salad just before serving or keep the dressing light.
Storage
Refrigerator: Store in airtight containers for up to 4 days
Freezer: Not recommended – salad may become soggy
Room temperature: Can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Keep the salad in the fridge and eat within 4 days.
- If you prefer a fresher texture, keep the dressing separate and toss just before serving.
- Add extra lemon juice before eating to brighten flavors.
Frequently Asked Questions
What is the cultural significance and history of Steak and Chimichurri Bean Salad in American meal‑prep cuisine?
While bean salads have long been a staple in American home cooking for their convenience and nutrition, adding grilled steak and a chimichurri‑style dressing reflects a modern, protein‑focused twist popularized by fitness‑oriented families. The dish blends classic pantry beans with fresh herbs, echoing Mediterranean influences while staying rooted in the American tradition of make‑ahead lunches.
What are the traditional regional variations of bean salads in the United States, and how does this Steak and Chimichurri Bean Salad differ?
Traditional U.S. bean salads often feature simple vinaigrette, celery, and onion. This version adds steak for extra protein and uses chimichurri‑inspired ingredients like parsley, cilantro, lemon, and red‑pepper flakes, giving it a brighter, South‑American flair. The inclusion of mozzarella also adds a creamy texture not typical in classic versions.
How is Steak and Chimichurri Bean Salad traditionally served in American family meals?
Families typically serve it cold or at room temperature, portioned into reusable containers for lunchboxes. It’s often paired with whole‑grain bread or a side of fruit, making it a balanced, on‑the‑go meal that can be eaten straight from the fridge without reheating.
What occasions or celebrations is Steak and Chimichurri Bean Salad associated with in American culture?
The salad is popular for weekly meal‑prep, picnics, potlucks, and outdoor barbecues where a hearty, portable side dish is needed. Its protein boost makes it a favorite for post‑workout meals and family gatherings focused on healthy eating.
How does Steak and Chimichurri Bean Salad fit into the broader American healthy‑lunch tradition?
It embodies the American trend of high‑protein, low‑carb lunches that can be prepared in bulk. By combining legumes (plant protein) with steak (animal protein) and fresh herbs, it offers a balanced macro profile that aligns with many diet plans popular in the U.S.
What are the authentic traditional ingredients for Steak and Chimichurri Bean Salad versus acceptable substitutes?
Authentic ingredients include grilled steak, canned chickpeas, canned white beans, mini mozzarella balls, cherry tomatoes, fresh parsley, cilantro, shallot, garlic, roasted red peppers, red‑pepper flakes, lemon juice, red wine vinegar, and olive oil. Acceptable substitutes are chicken breast for steak, feta for mozzarella, or different beans such as black beans, and lime juice instead of lemon.
What other American or Mediterranean dishes pair well with Steak and Chimichurri Bean Salad?
It pairs nicely with grilled corn on the cob, quinoa pilaf, roasted sweet potatoes, or a simple mixed green salad. For a Mediterranean twist, serve alongside hummus, pita bread, or a side of tzatziki.
What makes Steak and Chimichurri Bean Salad special or unique in American meal‑prep cuisine?
The combination of a robust grilled steak with a bright herb‑forward chimichurri dressing sets it apart from typical bean salads that rely on milder vinaigrettes. The texture contrast of creamy mozzarella, crunchy beans, and tender steak creates a satisfying bite that stays delicious throughout the week.
What are the most common mistakes to avoid when making Steak and Chimichurri Bean Salad?
Common errors include overcooking the steak, not letting it rest before slicing, and insufficiently draining the beans, which can make the salad soggy. Also, adding too much dressing early can overwhelm the fresh flavors; dress lightly and adjust before serving.
Why does this Steak and Chimichurri Bean Salad recipe use a chimichurri‑style dressing instead of a classic Italian vinaigrette?
The chimichurri style adds a bold, herbaceous punch that complements the richness of the steak and balances the mild beans. The lemon and red‑pepper flakes provide acidity and heat, which a traditional Italian vinaigrette would lack in this protein‑heavy context.
What does the YouTube channel Violet Cooks specialize in?
The YouTube channel Violet Cooks specializes in approachable, family‑friendly recipes that focus on meal‑prep, balanced nutrition, and quick weeknight solutions. Violet often highlights high‑protein dishes and shares tips for efficient kitchen workflows.
Last updated: September 2, 2026
