Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

Chimichurri SauceIngredients

For 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
For 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, for serving

Tip: 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.
Companion recipe:Chimichurri Sauce

Directions

Preheat the grill to high.

To prepare the salad: Combine the tomatoes, onion, oil and vinegar in a medium bowl. Season with the salt and pepper.

To prepare the steak: Rub the steak with the oil. Season on both sides with the 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.

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