Grilled Steak over Black Beans with Chimichurri

grilled steak with black beans

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 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) 


  1. 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. 
  2. Add beans, stock, tomatoes, and pimentos. Simmer for about 20 minutes until slightly thickened. Taste and add salt, if necessary.
  3. 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.
  4. 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).


  1. 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. 

Source: Main dish was adapted from Food & Wine magazine. Sauce was adapted from this recipe on


3 thoughts on “Grilled Steak over Black Beans with Chimichurri

  1. Pingback: Grilled pizza with beef and chimichurri sauce |

  2. Pingback: Chimichurri Eggs |

  3. Pingback: Chimichurri Hummus | The Reluctant Hippie

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