Grilled Steak over Black Beans with Chimichurri Sauce

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.

Ingredients :

• 2 tablespoons cooking oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups drained and rinsed canned black beans (from 2 [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
• 1 cup lightly packed fresh parsley leaves
• 2 large cloves garlic, smashed
• 1 teaspoon dried thyme
• 1/4 teaspoon 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

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. Put all the ingredients in the blender. Process until coarsely chopped.
3. 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.