Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

  • Active Time 35m
  • Total Time 35m
  • Rating ****

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
  • Chimichurri sauce, for serving
  • 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.

Companion recipe: Chimichurri Sauce


Preheat the grill to high.

To prepare the salad: Combine the tomatoes, onion, oil and vinegar in a medium bowl. Season with the salt and pepper.

To prepare the steak: Rub the steak with the oil. Season on both sides with the 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 Publisher. All rights reserved.

RecID 9010

nutrition information per serving

257 calories; 13g total fat; 3g total saturated fat; 52mg cholesterol; 349mg sodium; 8g carbohydrates; 2g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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