SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce


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 | Active Time: 45 minutes | Total Time: 45 minutes


Chimichurri Sauce

Tomato Salad

Grilled Rib-eye


  1. To prepare the sauce: Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, 1/2 teaspoon salt and chipotle (or cayenne) pepper; stir to combine.
  2. Preheat grill to high.
  3. To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
  4. To prepare the 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 the Chimichurri Sauce on top.


Per serving : 258 Calories; 13 g Fat; 3 g Sat; 8 g Mono; 81 mg Cholesterol; 8 g Carbohydrates; 27 g Protein; 2 g Fiber; 349 mg Sodium; 747 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes