---
title: Seared Chimichurri Sirloin Steak with Black Bean Salad, Sautéed Asparagus & Bell Pepper
description: Seared Chimichurri Sirloin Steak, perfectly paired with a vibrant Black Bean Salad, and complemented by Sautéed Asparagus & Bell Pepper
---

[United Supermarkets Blog ](https://blog.unitedsupermarkets.com)

# [Seared Chimichurri Sirloin Steak with Black Bean Salad, Sautéed Asparagus & Bell Pepper](https://blog.unitedsupermarkets.com/seared-chimichurri-sirloin-steak-with-black-bean-salad-sautéed-asparagus-bell-pepper)

 Written by [United Supermarkets](https://blog.unitedsupermarkets.com/author/united-supermarkets) | Apr 30, 2025 9:10:09 PM

## Main ingredients

1. 1 (12 oz) pkg Chef's Counter chimichurri sirloin steak (marinated & ready-to-cook)1 (12 oz) pkg chimichurri sirloin steak (marinated & ready-to-cook)
2. ## Organic Green Asparagus
3. ## Organic Red Bell Pepper
4. ## Green Jalapeno Peppers
5. O Organics Cilantro Fresh 0.5 Ounce - .5 Oz
6. Signature SELECT Beans Black - 15 Oz

## Staple ingredients

1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
2. Signature SELECT White Wine Vinegar - 12.5 Fl. Oz.
3. Signature SELECT Iodized Salt - 26 Oz
4. Signature SELECT Black Pepper Ground - 3 Oz
5. Signature SELECT Cumin Ground - 2 Oz

### Instructions

- #### STEP 1
  
  Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add steak and cook, flipping occasionally, 8-12 minutes, until internal product temperature reaches 160°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm.
  
    - 1 tbsp extra virgin olive oil
    - 1 (12 oz) pkg chimichurri sirloin steak (marinated & ready-to-cook)
- #### STEP 2
  
  Meanwhile, wash and dry the fresh produce.
  
    - 2 red bell peppers
    - 1 small bunch asparagus
    - 1/4 small pkg fresh oregano
    - 2 jalapeño peppers
    - 1/2 small bunch cilantro
- #### STEP 3
  
  Trim, seed, and cut bell peppers into bite-sized pieces. Snap (or cut) off woody ends of the asparagus. Pick oregano leaves off the stems; discard stems and mince the leaves. Place veggies and oregano in a medium bowl.
- #### STEP 4
  
  Preheat another large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add veggies, oregano, salt, and pepper. Cook, stirring occasionally, until veggies are fork-tender, 4-5 minutes. Remove from heat. (Reserve bowl for the next step.)
  
    - 1 tbsp extra virgin olive oil
    - 1/4 tsp salt
    - 1/8 tsp black pepper
- #### STEP 5
  
  Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and place in the reserved bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
- #### STEP 6
  
  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the jalapeño along with oil, vinegar, and spices. Whisk to combine the dressing.
  
    - 1 tbsp extra virgin olive oil
    - 2 tsp white wine vinegar
    - 1/4 tsp cumin, ground
    - 1/4 tsp salt
    - 1/8 tsp black pepper
- #### STEP 7
  
  Drain and rinse beans in a colander. Add beans to the bowl with the dressing, stir to combine the salad, and set aside.
  
    - 2 (15 oz) cans black beans
- #### STEP 8
  
  Thinly slice steak against the grain.
- #### STEP 9
  
  To serve, divide bean salad, veggies, and steak between plates. Enjoy!

[View full post](https://blog.unitedsupermarkets.com/seared-chimichurri-sirloin-steak-with-black-bean-salad-sautéed-asparagus-bell-pepper)

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