This delightful dish features a perfectly grilled steak paired with a hearty bean salad, all brought together with a vibrant chimichurri dressing. It's an ideal meal for a cozy dinner, offering a mix of flavors and textures.
Ingredients
1 pound Steak
1 tablespoon Chili powder
1 teaspoon Onion powder
3 cloves Minced garlic
1 teaspoon Oregano
to taste N/A Salt
2 tablespoons Lemon juice
2 tablespoons Wine vinegar
1/4 cup Olive oil
1/4 cup Chopped parsley
1/4 cup Cilantro
1 medium Diced onion
1/2 cup Roasted peppers
1 can Garbanzo beans
1 can Pinto beans
1/2 cup Cheese
Method
In a large zip-top bag, combine chili powder, onion powder, minced garlic, oregano, salt, lemon juice, wine vinegar, and olive oil. Add the steak, seal the bag after removing excess air, and let it marinate in the fridge overnight.
After marinating, remove the steak from the bag and discard the marinade. Preheat your grill or grill pan to medium-high heat. Grill the steak for 4 to 5 minutes undisturbed until it’s nicely browned, then flip and cook for another 4 to 5 minutes, or until it reaches your desired doneness. Allow the steak to rest on a cutting board for 10 minutes after grilling.
While the steak rests, prepare the bean salad by mixing chopped parsley, cilantro, diced onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl.
In a separate bowl, whisk together minced garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil, and salt until well combined to create the dressing. Drizzle this over the bean mixture and toss to coat thoroughly.
Slice the rested steak into bite-sized pieces and incorporate it into the salad, adding any juices collected. Toss everything together to ensure the steak is evenly distributed, and serve immediately or chill until ready to serve.
