Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

3 Reviews
From: EatingWell Magazine June/July 2006

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Chimichurri Sauce
  • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
  • 1 small clove garlic, chopped
  • 3 tablespoons distilled white vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground chipotle pepper or cayenne pepper
  • Tomato 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 ground pepper
  • Grilled Rib-eye
  • 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 ground pepper

Preparation

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

Nutrition information

  • Serving size: 1 steak & 1 cup salad
  • Per serving: 258 calories; 13 g fat(3 g sat); 2 g fiber; 8 g carbohydrates; 27 g protein; 54 mcg folate; 81 mg cholesterol; 4 g sugars; 0 g added sugars; 2337 IU vitamin A; 39 mg vitamin C; 59 mg calcium; 3 mg iron; 349 mg sodium; 747 mg potassium
  • Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (47% dv), Zinc (34% dv), Potassium (21% dv), Vitamin B12 (20% dv), Iron (16% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 3

June 25, 2015
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By: EatingWell User
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!
August 25, 2013
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By: EatingWell User
Best steak sauce! Who needs A-1? This is fresh and flavorful. Best recipe for chimichurri and superb on beef!
February 03, 2010
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By: EatingWell User
The salad and sauce transform an everyday steak into something special. Thanks for the recipes!