This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

 

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

• 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

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.

SOURCE: Eating Well