1. Blanch the green beans by boiling them in salted water for 3–4 minutes until crisp-tender, then transfer to an ice bath to cool and drain well.

2. Prepare the chimichurri by combining the chopped parsley, cilantro, garlic, red wine vinegar, lemon juice, dried oregano, red pepper flakes, fine sea salt, and black pepper in a bowl, then stirring in the extra-virgin olive oil until the sauce is glossy and well mixed.

3. Pat the steak dry with paper towels, rub it with 1 tablespoon olive oil, and season both sides with kosher salt and freshly ground black pepper.

4. Spoon 3–4 tablespoons of the chimichurri over the steak, rubbing it in to coat evenly, and let the steak marinate at room temperature for 20–30 minutes while you assemble the bean salad.

5. In a large mixing bowl, combine the kidney beans, blanched green beans, cherry tomatoes, red onion, and chopped parsley or cilantro.

6. Drizzle the bean mixture with olive oil, add red wine vinegar or lemon juice, season with kosher salt and black pepper, and toss gently until everything is coated and glossy.

7. Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot.

8. Cook the steak for 3–5 minutes per side, depending on thickness, until it reaches your desired doneness (about 130–135°F for medium-rare).

9. Transfer the cooked steak to a cutting board, tent loosely with foil, and let rest for 5–10 minutes so the juices redistribute.

10. Spread the dense bean salad over a large serving platter or divide among individual plates.

11. Slice the rested steak against the grain into thick strips and arrange over the bean salad.

12. Spoon the remaining chimichurri generously over the steak and beans, garnish with extra herbs if desired, and serve immediately with any extra sauce on the side.