Ingredients:

  • 1 cup (packed) fresh flat-leaf parsley leaves
  • ½ cup (packed) fresh oregano leaves
  • 4 cloves garlic, roughly chopped
  • ½ cup good quality extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried red pepper flakes
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (15-ounce / 425g) can cannellini beans, rinsed and drained
  • 1 (15-ounce / 425g) can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup finely diced red onion
  • ½ cup chopped sun-dried tomatoes (oil-packed, drained)
  • ¼ cup chopped fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil (for salad)
  • ½ teaspoon Dijon mustard
  • 4 steaks (Ribeye, Sirloin, or Flat Iron), about 1 to 1.5 inches thick
  • 1 tablespoon neutral high-heat oil
  • 1 tablespoon unsalted butter (optional)

Instructions:

  1. Prepare the Chimichurri: Combine all chimichurri ingredients (parsley, oregano, garlic, ½ cup olive oil, vinegar, pepper flakes, salt, pepper) in a food processor. Pulse until coarsely chopped; you want texture, not a smooth paste. Set aside.
  2. Prepare the Bean Salad: In a medium bowl, whisk together lemon juice, 3 tbsp olive oil, and Dijon mustard for the dressing. Add the rinsed beans, chickpeas, red onion, sun-dried tomatoes, and mint. Toss gently to coat. Season well and set aside.
  3. Prep the Steaks: Remove steaks from the fridge 30 minutes prior to cooking. Pat them completely dry with paper towels. Season both sides generously with coarse sea salt and freshly ground black pepper.
  4. Heat the Skillet: Place a large skillet (preferably cast iron) over high heat. Add the high-heat oil. Wait until the oil is shimmering and just beginning to smoke.
  5. Sear the Steak: Carefully place the steaks into the hot pan without overcrowding. Sear undisturbed for 3–4 minutes until a deep brown crust forms.
  6. Flip and Baste: Flip the steaks. If using butter, add it to the pan now, tilt the pan, and spoon the melting butter over the steaks for the remaining cooking time (about 3–4 minutes for medium-rare).
  7. Check Doneness: Use a meat thermometer (130–135°F for Medium-Rare). Remove steaks immediately when they reach your desired internal temperature.
  8. Rest: Place steaks on a cutting board, tent loosely with foil, and allow them to rest for 10 minutes before slicing.
  9. Serve: Slice the steak against the grain. Spoon a generous amount of chimichurri over the slices and serve immediately alongside the Mediterranean Bean Salad.