Hope you guys had a great week! I’m pretty pumped about this week’s DBS not gonna lie. This dense bean salad is quite punchy and flavorful. Between the steak and voluminous veggies, it’s super filling. It’s Mediterranean-inspired with lots of Greek flavors and a delicious herby yogurt dressing.

I've been searching for a good gluten-free pita bread because I feel like it’s the perfect vehicle for eating Dense Bean Salad. But I have not found a good store-bought one I love. My mom recommended these from Against the Grain, and they are SO GOOD.

They’re pretty hard to find, but if you can get your hands on them, they’re 10/10. This DBS is pretty intensely flavorful between the feta, olives, and fresh tomatoes, so I like balancing it with fluffy carbs. You could even spread some hummus or tzatziki sauce inside before adding the DBS for extra protein and creaminess. This is perfect for meal prep to eat inside a warm pita, a perfect side, or delicious on it’s own! The pack of pitas comes with 5 pitas and this recipe makes enough to stuff all 5 perfectly.

As always, I appreciate the support of all my paid subscribers so much, and thank you so much if you choose to subscribe, but this week’s is free! Hope you all enjoy 😊

Steak Tzatziki Dense Bean Salad

989KB ∙ PDF file

Download

Download

Steak Tzatziki Dense Bean Salad

Ingredients

For the Steak seasoning

• 1.5 lbs flank or skirt steak

• 2 tsp cumin

• 2 tsp garlic powder

• 2 tsp oregano

• 1 tbs sea salt

• 2 tbs olive oil

For the Salad

• 1/4 cup pickled red onion

• 1 container of cherry tomatoes

• 1 large cucumber

• 1 bunch of dill

• 1 bunch of parsley

• 1/4 cup pitted kalamata olives

• 1 can white beans

• 1 can chickpeas

• 1 5oz block of feta

For the dressing

• 1/4 cup white vinegar

• 1/2 cup olive oil

• juice of 1 lemon

• 1/4 cup Greek yogurt

• big pinch of sea salt

• 1 clove of garlic

Instructions

1. In a small bowl, mix together the cumin, garlic powder, oregano, and sea salt to create a seasoning blend for the steak. Drizzle the steak in the olive oil and generously coat it with the seasoning mixture, rubbing it in with your hands so it gets fully coated. You can let this sit in the fridge for a few hours if you want. The longer you let the salt sit on the meat, the more it will soak in and tenderize it.

2. Heat your grill to medium-hot and grill your steak until it’s medium-rare. Depending on the thickness of the steak, it should take about 6 minutes on one side and 5 minutes on the other for a flank or strip steak.

3. Pull the steak off the grill and let the meat rest for at least 10 minutes before slicing it.

4. While the steak rests, slice the tomatoes in half, finely chop the cucumber, chop the olives, dice the pickled red onion, and add everything to a big salad bowl.

5. Rinse and drain your beans and add them to a bowl with the vegetables.

6. Finely mince the dill and parsley and add about 80% to the bowl with the vegetables, setting the remainder aside for the dressing.

7. Crumble in the feta.

8. Chop your steak into small bite-sized pieces and add it to the bowl.

9. In a small blender, blend the lemon juice, white wine vinegar, remaining dill and parsley, olive oil, Greek yogurt, sea salt, and garlic for about 30 seconds.

10. Pour the dressing over the salad and toss well.

11. This is great in the fridge, and I love to serve it in an air-fried pita pocket.

Macros below: I am honestly very proud of the macros in this recipe. I feel like it’s a pretty perfectly balanced meal. This is for one half of a pita. I didn’t include the pita because every brand is different. I like to eat 1-2 servings per meal.