This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread. Source: EatingWell Magazine, June/July 2006

Jessie Price


Chimichurri Sauce
Tomato Salad
Grilled Rib-eye


Instructions Checklist
  • 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.

  • Preheat grill to high.

  • To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.

  • 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.


Make Ahead Tip: Cover and refrigerate Chimichurri Sauce for up to 2 days.

Nutrition Facts

258 calories; 12.6 g total fat; 3 g saturated fat; 81 mg cholesterol; 349 mg sodium. 747 mg potassium; 8.1 g carbohydrates; 2.4 g fiber; 4 g sugar; 27.3 g protein; 2337 IU vitamin a iu; 39 mg vitamin c; 54 mcg folate; 59 mg calcium; 3 mg iron; 46 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Amazingly delicious The tomatoes were so good and the chimichurri topping was outstanding! I added quick pickled onions into the tomato salad and it was a great compliment! Read More
Rating: 4 stars
Best steak sauce! Who needs A-1? This is fresh and flavorful. Best recipe for chimichurri and superb on beef! Read More
Rating: 5 stars
The salad and sauce transform an everyday steak into something special. Thanks for the recipes! Read More