Grilled Steak Over Black Beans With Chimichurri Sauce Beef Recipes South American Recipes Argentine Recipes

Ingredients

2 tbsp. Cooking oil

1 onion

3 cloves garlic

3 c. drained and rinsed canned black beans (from two 15-ounce cans)

1 c. canned low-sodium chicken broth or homemade stock

c. canned crushed tomatoes in thick puree

1 oz. jar sliced pimentos

1 bay leaf

1 tsp. salt

1 1/2 lb. sirloin steak

1/4 tsp. fresh-ground black pepper

Preparation

Step 1In a medium saucepan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the beans, broth, tomatoes, pimentos, bay leaf, and 1/2 teaspoon of the salt. Simmer until thickened, about 20 minutes. Remove the bay leaf.Step 2Light the grill or heat the broiler. Rub the steak with the remaining oil; sprinkle with the remaining salt and the pepper. Grill or broil for 4 minutes. Turn; cook to your taste, about 4 minutes longer for medium-rare. Cut into thin diagonal slices. Top the beans with the steak and sauce.Step 3Serve With: Chimichurri SauceStep 4Wine Recommendation: This robust dish needs a rollicking red. Go for an all-American Napa, Sonoma, or Amador zinfandel for spiciness and big fruit flavor.