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.
From EatingWell: June/July 2006, EatingWell Serves Two
Yield: 4 servings, 1 steak & 1 cup salad each
Active Time: 35 minutes
Total Time: 35 minutes
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.
- 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