Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

4.3 (10)
Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

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

Yield: 4 servings, 1 steak & 1 cup salad each
Active Time: 35
Total Time: 35



  • 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


  • 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)


  1. Preheat grill to high.
  2. To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
  3. 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.

This Recipe Calls For:


Nutrition Per Serving

calories 257
fat 13 g (3 g sat, 8 g mono)
cholesterol 52 mg
carbohydrates 8 g
protein 27 g
fiber 2 g
sodium 349 mg
potassium 721 mg

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

Carbohydrate Serving 1

Exchanges 1 vegetable, 4 lean meat

From EatingWell June/July 2006, EatingWell Serves Two