Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce
Recipe from
EatingWell
This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.
Servings:
4 servings, 1 steak & 1 cup salad each
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
-
4medium tomatoes, cut into wedgessee savings
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1/2 cupthinly sliced sweet onionsee savings
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2 teaspoonsextra-virgin olive oilsee savings
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1 tablespoondistilled white vinegarsee savings
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1/4 teaspoonkosher saltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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1 poundboneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portionssee savings
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1/2 teaspoonextra-virgin olive oilsee savings
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1/4 teaspoonkosher saltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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Chimichurri Sauce, (recipe follows)see savings
Directions
1.
Preheat grill to high.
2.
To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
3.
To prepare steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.
Tips:
Meat-Buying Tips:
Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
Touch it if possible--it should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
Nutrition information
Per serving: Calories 257, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Cholesterol 52 mg, Sodium 349 mg, Carbohydrate 8 g, Fiber 2 g, Protein 27 g, Potassium 721 mg. Daily Values: Vitamin A 45%, Vitamin C 60%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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