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Grilled Rib-eye with Tomato Salad and 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.
  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings, 1 steak and 1 cup salad each
  • Nutrition Info
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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


  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.
  4. 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.
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