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
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
3 cups drained and rinsed canned black beans (from two 15-ounce cans)
1 cup canned low-sodium chicken broth or homemade stock
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.
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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