Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

ChefGrilled 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.


1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground chipotle pepper or cayenne pepper
4 medium tomatoes, cut into wedges
½ cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 lb. boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
½ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper

1. To prepare the sauce: Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, 1/2 teaspoon salt and chipotle (or cayenne) pepper; stir to combine.
2. Preheat grill to high.
3. To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
4. To prepare the 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 the Chimichurri Sauce on top.
Make Ahead Tip: Cover and refrigerate Chimichurri Sauce for up to 2 days.

9 WW SmartPoints
• Active: 45 Minutes
• Total Time: 45 Minutes

Source: EatingWell: June/July 2006 (Servings: 4 | Yield: 1 steak & 1 cup salad per serving)