Steak Chimichurri Dense Bean Salad
Serves 1
Directions
- 1Generously season and cook your preferred cut of steak.
- 2Let the steak rest while you prepare the vegetables.
- 3Prep one pint of cherry tomatoes.
- 4Mince one shallot very finely.
- 5Chop one bunch of cilantro and one bunch of parsley.
- 6Rinse and drain one can of chickpeas and one can of white beans.
- 7Drain and chop one jar of roasted red bell peppers.
- 8Drain a container of mini mozzarella balls and cut them in half if they are larger than bite-sized.
- 9Once the steak is fully cooled and rested, dice it into bite-sized pieces.
- 10Prepare the dressing by shaking together olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, and garlic.
- 11Add all the prepared ingredients to a big bowl.
- 12Cover the ingredients with the dressing and toss everything together.
- 13Package the salad and store it in wet jars.
Ingredients
- 1 cut steak
- 1 pint cherry tomatoes
- 1 super finely minced shallot
- 1 bunch cilantro
- 1 bunch parsley
- 1 can chickpeas
- 1 can white beans
- 1 jar roasted red bell peppers
- 1 container mini mozzarella balls
- olive oil
- red wine vinegar
- lemon juice
- red pepper flakes
- oregano
- garlic
Equipment
wet jarsbig bowl
Tips
- Let the steak rest after cooking to prevent the salad from becoming soggy.
- Cut mini mozzarella balls in half if they are bigger to make them bite-sized.
- The salad keeps well in the fridge throughout the week because there is no lettuce.
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