Grilled Steak over Black Beans with Chimichurri Sauce

Ingredients

• 1  bay leaf 
• 1 cup chicken broth low-sodium homemade canned
• 2 tablespoons cooking oil 
• 3 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1  onion chopped
• 0.7 cup jar pimentos drained sliced
• 1 teaspoon salt 
• 1.5 pounds rump steak 
• 0.7 cup tomatoes in purée thick canned crushed

Equipment

• sauce pan
• grill
• broiler

Directions

1. In a medium saucepan, heat 1 tablespoon of the oil over moderately low heat.
2. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the beans, broth, tomatoes, pimentos, bay leaf, and 1/2 teaspoon of the salt. Simmer until thickened, about 20 minutes.
4. Remove the bay leaf.
5. 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.
6. Cut into thin diagonal slices. Top the beans with the steak and sauce.
7. Serve With: Chimichurri Sauce
8. Wine Recommendation: This robust dish needs a rollicking red. Go for an all-American Napa, Sonoma, or Amador zinfandel for spiciness and big fruit flavor.