Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

4.1 (14)
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
Active Time: 45
Total Time: 45


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 freshly 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


  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.

Tips & Notes

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


Nutrition Per Serving

calories 258
fat 13 g (3 g sat, 8 g mono)
cholesterol 81 mg
carbohydrates 8 g
protein 27 g
fiber 2 g
sodium 349 mg
potassium 747 mg

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 Serving 1/2

Exchanges 1 vegetable, 4 lean meat

From EatingWell June/July 2006, EatingWell Serves Two