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Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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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.
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
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!
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