Monday, March 7, 2016

Grilled Rib-Eye with Tomato Salad and Chimichurri Sauce

Courtesy of Emily Coyle
Culture CheatSheet

Hi Friends,

Don’t worry. We haven’t forgotten about steak. One way to grill your steak while still keeping dinner healthy is by pairing the red meat with a salad and light sauce. This grilled rib-eye formula from Eating Well is the ticket. It’ll take you less than an hour to make, and when you’re eating your steak alongside a fresh tomato salad, you can feel good about what you’re eating. On top of the steak also goes a chimichurri sauce made from parsley, garlic, chipotle pepper, vinegar, and olive oil. Your grilled steaks just went up a sophisticated notch.


Chimichurri sauce:
  • 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
Tomato salad:
  • 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
Grilled Rib-eye:
  • 1 pound 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
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, ½ teaspoon salt and chipotle (or cayenne) pepper; stir to combine.

Preheat grill to high.

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

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.

Bon Appétit...

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