Daytime Recipe: Grilled Steak over Black Beans with Chimichurri - WFLA News Channel 8

Daytime Recipe: Grilled Steak over Black Beans with Chimichurri Sauce

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Chef Dave from joins Cyndi in the kitchen for a Cinco De Mayo Recipe.

Grilled Steak over Black Beans with Chimichurri Sauce 
Servings: 4
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
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.

Servings: 8
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
Cook's Knife
Cutting Board
Cutting Board Mat
Measuring Cups
Measuring Spoons
Food Processor
Assorted Work Bowls

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