Grilled Flank Steak with Chimichurri Bean Salad

1. 1

   In a large resealable plastic bag, mix chili powder, onion powder, garlic, oregano, salt, lemon juice, wine vinegar, and olive oil. Add steak, press out any excess air, and seal the bag. Refrigerate the steak to marinate overnight.

2. 2

   Remove the steak from the bag and discard the marinade. Preheat an outdoor grill or grill pan to medium-high heat. Grill the steak, without moving it, until browned and it releases easily from the pan, 4 to 5 minutes. Flip the steak and cook another 4 to 5 minutes for medium-rare to medium, or to your preferred doneness. Transfer the steak to a cutting board and let rest for 10 minutes.

3. 3

   Meanwhile, for the salad, combine parsley, cilantro, onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl.

4. 4

   For the dressing, whisk garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil, and salt in a separate bowl until well combined. Pour the dressing over the bean mixture and toss thoroughly.

5. 5

   Cut the steak into bite-sized pieces; add it to the bean salad along with any accumulated juices. Toss well to coat and serve right away or refrigerate until serving.

• Calories 540.4 kcal High
• Protein 32.47 g Good Source
• Carbs 34.05 g Moderate
• Total Fat 30.86 g High
• Saturated Fat 9.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 82.26 mg High
• Sodium 763.83 mg High
• Fiber 8.38 g Good Source
• Sugar 3.11 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 331.54 mg Good Source
• Iron 4.28 mg Good Source
• Potassium 734.91 mg Moderate
• Vitamin A 107.63 mcg_rae Moderate
• Vitamin C 32.88 mg Good Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷