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Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

http://www.eatingwell.com/recipes/grilled_rib_eye_with_tomato_salad_chimichurri_sauce.html

From EatingWell:  June/July 2006, EatingWell Serves Two

This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

4 servings, 1 steak & 1 cup salad each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Salad

• 4 medium tomatoes, cut into wedges
• 1/2 cup thinly sliced sweet onion
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Steak

• 1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
• 1/2 teaspoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Chimichurri Sauce, (recipe follows)

Preparation

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.

Nutrition

Per serving : 257 Calories; 13 g Fat; 3 g Sat; 8 g Mono; 52 mg Cholesterol; 8 g Carbohydrates; 27 g Protein; 2 g Fiber; 349 mg Sodium; 721 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes

• 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.