White Bean And Churrasco Salad
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Parsley (chopped)1 tbsp
Dijon Mustard4 cloves
Garlic1 pinch
Coarse Sea Salt1 cup
White Wine Vinegar1 cup
Water1 bunch
Scallions (sliced thinly)Directions:
1
Chimichurri: Combine garlic, aji, and salt in a mortar
2
Add vinegar, water, and drizzle in oil
3
Steak: Marinate steak in all but 1 tablespoon chimichurri for about 1 hour, covered and refrigerated
4
In a large pot, cover beans with water and cook with bacon and onion, without salt
5
Allow to simmer until tender, about 1 1/2 hours
6
Strain the beans, reserving the cooking liquid
7
Remove and discard the bacon and onion
8
Put back the cooking liquid on the stove, allow to boil until cooking liquid is starchy and thick
9
Reserve 1 cup
10
Grill steak until medium rare, about 2 to 3 minutes on each side
11
Slice steak into 2-inch pieces
12
Mix into the beans add all the other ingredients, including the reserved chimichurri and reduced cooking liquid
13
Season and serve at room temperature