Grilled Steak Over Black Beans With Chimichurri Sauce

• 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- ounces 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

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.
3. Serve With: Chimichurri Sauce
4. 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.

cooking oil, onion, garlic, black beans, chicken broth, tomatoes, pimentos, bay leaf, salt, sirloin steak, freshground black pepper

Taken from www.myrecipes.com/recipe/grilled-steak-over-black-beans-with-chimichurri-sauce (may not work)