Steak Chimichurri Dense Bean Salad

A hearty dense bean salad with grilled flank steak, fresh herbs, roasted red peppers, and mozzarella in a chimichurri-style dressing. Recipe by Violet Witchel (@violetwitchel).

Yield: 4 servings

Ingredients

• 1 lb flank steak
• Salty steak seasoning, to taste (Violet uses Nana's Kitchen)
• 1 shallot
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 clove garlic
• 1/2 cup chopped roasted red peppers (Violet uses Mezzetta)
• 1 can garbanzo beans
• 1 can white beans (great northern preferred)
• 1 container (8 oz) mini mozzarella balls
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Pinch of red pepper flakes
• Big pinch of sea salt
• 1 lemon, juiced

Instructions

1. Generously season the flank steak and let the seasoning sit for at least 10 minutes.
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2. Heat a grill to high and add the flank steak. Cook for 3-4 minutes on each side for medium rare.
3. Let the steak rest while you make the rest of the salad.
4. Finely mince the shallot and garlic.
5. Chop the parsley and cilantro.
6. Drain the liquid off the roasted red peppers and thinly slice them.
7. Add the shallot, garlic, parsley, cilantro, and peppers to a bowl.
8. Rinse and drain the chickpeas and white beans.
9. Drain the mozzarella balls.
10. Add the beans and mozzarella to the bowl.
11. Cube the rested steak into small pieces and add it to the bowl.
12. Add the olive oil, red wine vinegar, red pepper flakes, sea salt, and lemon juice.
13. Toss everything together and serve.
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