Source: Food and Wine Quick from Scratch

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.
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes


2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, minced
3 cups canned black beans, drained and rinsed (from two 15-ounce cans)
1 cup canned low sodium chicken broth
2/3 cup canned crushed tomatoes in thick puree
1 seven-ounce jar sliced pimientos, drained (2/3 cup)
1 bay leaf
1 teaspoon salt
1 1/2 pounds sirloin steak, about 1-inch thick
1/4 teaspoon fresh ground black pepper
Chimichurri Sauce:
1 cup flat leaf parsley leaves, lightly packed
2 large garlic cloves, smashed
1 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
1/2 cup water
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

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.

Put all the ingredients for Chimichurri Sauce in a blender.Puree until almost smooth.Cut steak into thin diagonal slices. Top the beans with the steak and 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.