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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

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Ingredients

Chimichurri Sauce
Tomato Salad
Grilled Rib-eye

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

1 steak & 1 cup salad
258 calories; protein 27.3g; carbohydrates 8.1g; dietary fiber 2.4g; sugars 4.2g; fat 12.6g; saturated fat 3g; cholesterol 80.8mg; vitamin a iu 2337IU; vitamin c 38.6mg; folate 53.8mcg; calcium 59.2mg; iron 2.9mg; magnesium 46.1mg; potassium 746.6mg; sodium 349.5mg; thiamin 0.1mg.

1 vegetable, 4 lean meat

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