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.
This robust dish needs a rollicking red. Go for an all-American Napa, Sonoma or Amador zinfandel for spiciness and big fruit flavor.
- 2 tablespoons cooking oil, divided
- 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, divided
- 1 1/2 pounds sirloin steak, about 1 inch thick
- 1/4 teaspoon fresh-ground black pepper
- Chimichurri Sauce
Companion recipe: Chimichurri Sauce
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.
nutrition information per serving
621 calories; 32g total fat; 100mg cholesterol; 1656mg sodium; 35g carbohydrates; 13g fiber; 51g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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