20 minutes
Serves 4-5
Ingredients:
1 can whole pinto beans
1 cup chopped onion
4 cups water
1 tsp. salt
2 pounds Rib eye steak
Salt and pepper to taste
1 Roma tomato, sliced
Chimichurri Salsa
1/2 cup olive oil
2 cups chopped flat leaf Italian parsley (For richer flavor, use 1 cup parsley, 1 cup cilantro.)
3 Tbsp. minced garlic
3 Tbsp. red wine vinegar
2 tsp. Salt
2 tsp. Black Pepper
Make Dinner:
In a large sauce pan, combine pinto beans, chopped onion, and water. Add 1 tsp. salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes.
While beans are cooking, heat barbecue to medium high. Season rib eye steak with salt and pepper and grill to taste, 5 minutes per side for medium.
While steaks are grilling, place olive oil, parsley, garlic, vinegar, salt and pepper in the blender. Pulse for 1 minute until smooth. Serve atop grilled steak with a side of pinto beans and sliced tomatoes.