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Grilled Steak over Black Beans with Chimichurri Sauce

Source: Quick from Scratch - One Dish Meals
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
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.
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
Other necessary recipes:
Chimichurri Sauce
Grilled Steak over Black Beans with Chimichurri Sauce Recipe at
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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 621
Fat. Total: 32g
Fiber: 13g
Carbohydrates, Total: 35g
Sodium: 1656mg
% Cal. from Fat: 46%
Cholesterol: 100mg
Protein: 51g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Marci, TX Reviewed: 06/07/2007
Recipe was easy to fix and was a huge success. It says it serves 4 but I had one serving and my husband had the rest! I would suggest if making it for a party of 4 or more you double the recipe, one steak is not nearly enough. I served it as is, filling the plate then laying the steak on top and covered with sauce as the recipe suggested... but I also filled the edge of the plate with tortilla chips. Next time I make it I'll also make a side of spanish or latin rice with lots of veggies in it like tomatoes and probably squash and corn. And I served hot tortillas as well which soak up the extra juices (which are the best part).
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