I had never cooked a steak before. Mostly because I do not enjoy steak, at least not enough to buy one and prepare it myself. There was a big old sirloin in our meat CSA delivery this month, so it was time to give this a try.
This recipe was out-of-this-world awesome. It was just so delicious, I couldn’t even believe it. It turns out that Baby Hippie LOVES steak. And for the first time, so did I. This was also one of the easiest multi-part recipes I’ve ever made. Mad props to Food & Wine magazine for publishing it, and for also having a website with ratings so that I could see what others had said about the recipe. There was only one review for the chimichurri sauce, and it was terrible, so I did a search for a better-looking sauce. This one from Food.com did not disappoint – where has chimichurri been all my life??
- 2 Tablespoons cooking oil
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups prepared black beans, drained and rinsed (if you use canned beans, you will need 2 cans. I just soak 1.5 cups of beans overnight, then drain them, cover them with water again, add a pinch of salt, and cook them for about an hour and a half until the beans are tender. This will give you more than enough beans for this recipe)
- 1 cup chicken or vegetable stock
- 2/3 cup crushed tomatoes
- 1 (7-oz) jar sliced pimentos, drained
- A 1.5-pound sirloin steak, about 1-inch thick
- Salt and freshly ground pepper
- Chimichurri sauce (see recipe below)
- Heat 1 Tablespoon of oil in a saucepan over medium heat. Add carrots with a pinch of salt and cook a few minutes, then add onion and cook until translucent. Add garlic, then cook for one more minute.
- Add beans, stock, tomatoes, and pimentos. Simmer for about 20 minutes until slightly thickened. Taste and add salt, if necessary.
- Heat up the grill or turn on the broiler. Rub the remaining tablespoon of oil into the steak. Sprinkle with salt and pepper. Grill for 5 minutes, turn and grill the other side – about 5 more minutes for medium.
- Cut the meat into thin diagonal slices. Pour the beans onto a platter or large serving bowl, top with sliced steak, and drizzle with chimichurri sauce.
- 1 bunch of parsley leaves
- 4 cloves garlic (the original recipe calls for 8. 4 worked better for us)
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon wedge
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt (to begin with. You will most likely need to add more – we ended up using just over a teaspoon after tasting and adjusting)
- 1 teaspoon freshly ground black pepper (you will probably need more of this, too).
- Throw it all into a blender and process until it is smooth and wonderful. Taste and add more salt, pepper, and/or garlic, if needed.