Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

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

Ingredients

• 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

Directions

• 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.
• 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.
• Related Recipe: Chimichurri Sauce

Provided by: EatingWell 

Source: Huffingtonpost