To create this delectable dish, start by heating 2 tablespoons of cooking oil in a medium saucepan. Introduce 1 chopped onion and 3 cloves of minced garlic to the heated oil. Stir occasionally over a moderately low flame for around 5 minutes until they become translucent.

Next, infuse 3 cups of canned black beans, that have been properly rinsed and drained, and 1 cup of low-sodium chicken broth to the mix. Add 2/3 cup of canned crushed tomatoes in thick puree along with 1 (7-ounce) jar of drained, sliced pimentos. A bay leaf and 1/2 teaspoon of salt give the recipe a depth of flavor.

Let the mixture simmer until it thickens, which will take about 20 minutes. Remember to remove the bay leaf once the mixture has reached the right consistency.

In the meantime, prepare your chimichurri sauce. Blend together 1 cup of fresh parsley leaves, 2 large smashed cloves of garlic, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, a 1/2 cup of water, 1/4 cup red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/8 teaspoon of fresh-ground black pepper. Blend until everything is coarsely chopped.

For the star of the dish - the steak, light up the grill, or the broiler if you prefer. Massage the steak, which should be about 1.5 pounds and roughly 1 inch thick, with the remaining oil. Sprinkle what's left of the salt and add 1/4 teaspoon fresh-ground black pepper. Grill or broil one side for about 4 minutes. Flip it over for a further 4 minutes, or however long you prefer. Cut the grilled steak into thin diagonal slices.

Now it's time to plate it all up! Ladle a portion of the black beans mixture onto a plate, then artfully arrange the steak slices on top. Finish by drizzling some of the tangy chimichurri sauce on top.

As the perfect final touch, enjoy this satisfying meal with a full-bodied red Zinfandel, best from regions like Napa, Sonoma, or Amador, for that extra splash of spice and fruity punch. Your enjoyable feast of a Grilled Steak over Black Beans is now ready to relish.