Blend 1 cup parsley, 1 cup cilantro, 5 garlic cloves, 2 fresno peppers, 0.5 cup olive oil, 2 tbsp red wine vinegar, and 1 tsp salt in a food processor until smooth.

Sear the 16 oz flank steak in a skillet over medium-high heat for 4-5 minutes per side. Let rest, then slice thinly.

In a large bowl, combine the 15 oz rinsed white beans, 1 cup cherry tomatoes, and 1 cup diced cucumber.

Toss the vegetable and bean mixture with half of the prepared dressing.

Top the salad with the sliced beef and drizzle the remaining dressing over the top before serving.