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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.

 

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

 

Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad

This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.

Yield: 6 servings (serving size: 1 2/3 cups)

 

Ingredients:

•  2 large red bell peppers (about 12 ounces)

•  Cooking spray

•  1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)

•  6 cups loosely packed trimmed arugula (about 10 ounces)

•  3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)

•  2 tablespoons finely chopped shallots

•  2 tablespoons white balsamic vinegar

•  1 tablespoon extravirgin olive oil

•  1 tablespoon honey

•  1 teaspoon Dijon mustard

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

 

Preparation:

1.  Prepare grill.

2.  Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.

3.  Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.

4.  Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.

5.  Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.

 

David Bonom, Cooking Light

JUNE 2007

 

Source: MyRecipes