Here’s a vibrant, flavorful steak and black bean dish that pulls flavors from South America. Enjoy it with a full bodied, spicy Zin to warm up a cold winter evening!

Recipe: Beef: Steak with Black Beans and Chimichurri
(serves 4)

2 tablespoons vegetable or olive oil
1 medium white onion, chopped
3 garlic cloves, minced
3 cups cooked black beans (if using canned, drain and rinse)
1 cup chicken stock or canned, low-sodium chicken broth
1 tablespoon tomato paste
pinch of cumin
1 teaspoon kosher salt
1 large red bell pepper, roasted, skinned and cut into ¼” slices
3 whole, canned tomatoes, coarsely chopped
¼ teaspoon freshly ground black pepper
1½ pounds sirloin steak, about 1″ thick

To make black beans: heat 1 tablespoon vegetable or olive oil in a medium saucepan over medium-low heat. Add onion and garlic and cook, stirring often to avoid browning garlic, until onion is translucent, about 5 minutes. Add beans, stock or broth, tomato paste, pinch of cumin and ½ teaspoon of the kosher salt. Simmer for 15-20 minutes – they should not be watery, cook until sufficiently thickened. If too thick, add a small amount of water or chicken stock. Check for seasoning and add additional salt or cumin if desired. Can also add black pepper, if desired. Beans should not be overly seasoned, as the steak will have plenty of seasoning and you want some contrast! Keep beans warm while preparing steak.

Heat the broiler or a grill-pan (or stovetop grill if you have one). Rub the steak with remaining tablespoon of vegetable or olive oil. Sprinkle steaks with ½ teaspoon of the kosher salt and all of the black pepper. Grill or broil for 4 minutes on the first side; then turn and cook to desired doneness, an additional 4 minutes for medium-rare. Remove from heat and let steak rest for 5 minutes. Slice thinly, cutting against the grain.

Spread beans onto a serving platter. Top with steak slices. Garnish with red bell pepper strips and diced tomatoes. Drizzle with Chimichurri sauce; pass remaining Chimichurri on the side.

Chimichurri Sauce (makes 1 cup)
1 cup fresh flat leaf parsley leaves
3 cloves garlic, smashed with the flat side of a knife
1 tablespoon fresh thyme, chopped
½ smallish jalapeno pepper, chopped and seeded (if desired)
½ cup water
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ teaspoon kosher salt
pinch of freshly ground black pepper

Place all ingredients in a blender of food processor and puree. Don’t over-process or it will get watery!

Wine Pairing: The natural peppery character that many Zins offer pairs nicely with this dish. Here’s one that I particularly enjoyed recently:

Mazzocco 2006 Zinfandel Dry Creek Valley Warm Springs Ranch ($32). Nothing shy here, with a whopping 16.0% alcohol, but somehow the alcohol stays in the background and lets fruit lead the way. With concentrated black cherry and berry flavors accented with a light earthy note, smoky black pepper, dark chocolate and baking spices. Long, ripe finish. Ready to drink now. Locate this wine online or in your area.