RECIPE

Grilled Steak over Black Beans with Chimichurri Sauce

  • Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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.

Plus: More Grilling Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
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Ingredients

  • Ingredients
    1. 2 tablespoons cooking oil
    2. 1 onion, chopped
    3. 3 cloves garlic, minced
    4. 3 cups drained and rinsed canned black beans (from two 15-ounce cans)
    5. 1 cup canned low-sodium chicken broth or homemade stock
    6. 2/3 cup canned crushed tomatoes in thick puree
    7. 1 7-ounce jar sliced pimentos, drained (2/3 cup)
    8. 1 bay leaf
    9. 1 teaspoon salt
    10. 1 1/2 pounds sirloin steak, about 1 inch thick
    11. 1/4 teaspoon fresh-ground black pepper
    12. Chimichurri Sauce

Directions

  1. 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.
  2. 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.