Dinner Meat Dishes Beef Main Course Beef Steak Recipes Grilled Steak over Black Beans with Chimichurri Sauce 5.0 (4,493) 1 Review 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 By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 15, 2016 Save Rate PRINT Share Close Photo: © Melanie Acevedo Yield: 4 Cook Mode (Keep screen awake) Ingredients 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 2/3 cup canned crushed tomatoes in thick puree 1 7-ounce jar sliced pimentos, 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 Directions 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. Suggested Pairing This robust dish needs a rollicking red. Go for an all-American Napa, Sonoma, or Amador Zinfandel for spiciness and big fruit flavor. Originally appeared: April 2010 Rate It Print