Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

From EatingWell: June/July 2006, EatingWell Serves Two — Subscribe Now!

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

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce Recipe

4 servings, 1 steak & 1 cup salad each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

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

Preheat grill to high.
To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
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 & 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.

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.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Potassium (21% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat