Lunch: Grilled Steak over Black Beans with Chimichurri Sauce

In South America, piquant chimichurri sauce is a favorite accompaniment to grilled meats. Serve bread alongside to soak up the sauce; you won't want to miss a drop.

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
.67 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

Instructions

In 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.
Light 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.
Serve With: Chimichurri Sauce
Wine Recommendation: This robust dish needs a rollicking red. Go for an all-American Napa, Sonoma, or Amador zinfandel for spiciness and big fruit flavor.

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