Steak Chimichurri Dense Bean Salad

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

Remove steak from the bag; discard marinade. Heat an outdoor grill or grill pan for medium-high heat. Grill steak, undisturbed, until browned and easy to release from pan, 4 to 5 minutes. Flip steak and cook an additional 4 or 5 minutes for medium-rare to medium, or to desired doneness. Remove steak from the heat to a cutting board and rest for 10 minutes.

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

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

Cut steak into bite-sized pieces; add to bean salad along with any accumulated juices. Toss well to coat and serve immediately or refrigerate until ready to serve.