Chef Dave from www.rollingpinonline.com joins Cyndi in the kitchen for a Cinco De Mayo Recipe.
Grilled Steak over Black Beans with Chimichurri Sauce
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
30 ounces black beans, drained and rinsed
1 cup canned low-sodium chicken broth or homemade stock
2/3 cup canned crushed tomatoes in thick puree
7 ounces sliced pimentos, drained
1 bay leaf
1 teaspoon salt
1 1/2 pounds sirloin steak, about 1 inch thick
1/4 teaspoon fresh-ground black pepper
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.
MAKING THE SAUCE:
1 bunch bunch parsley, leaves ,coarsely chopped
1 bunch cilantro, coarsely chopped
8 cloves cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon cayenne, or to taste
Add all ingredients together in food processor and pulse until well combined.
Medium Mixing Bowl
Cutting Board Mat
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