View cart background image
0
items
Free Shipping Over $49
America
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2.5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, 1 steak & 1 cup salad each
This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.
RECIPE INGREDIENTS
For 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
For 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

Tip: 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.
Other necessary recipes:
Chimichurri Sauce
Grilled Rib-eye with Tomato Salad & Chimichurri Sauce Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 steak & 1 cup salad each
Calories: 257
Fat. Total: 13g
Protein: 27g
Carbohydrates, Total: 8g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 52mg
Sodium: 349mg
% Cal. from Fat: 46%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: timothy, CA Reviewed: 08/03/2013
Rib Eye, Tomato Salad, Chimichurri
Whatever you do, don't cut a Rib-Eye into individual pieces; buy individual steaks the size you want. That fat and marbling? That's what you want!
7 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.