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.
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)
THIS RECIPE CALLS FOR:
Chimichurri Sauce
PREPARATION:
1. Preheat grill to high.
2. To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
3. 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.
TIPS & NOTES:
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).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 4 lean meat
Source: AllRecipes