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Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

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.




•  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



•  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)



Chimichurri Sauce



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.



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.



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