Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

Name: Grilled Rib-eye with Tomato Salad & Chimichurri Sauce
Yield: 4 servings, 1 steak & 1 cup salad each
Ingredients: 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; 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

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Grilled-Rib-eye-with-Tomato-Salad-Chimichurri-Sauce-recipe-9566.aspx?CCAID=cknwrdne04399bd" target="_blank">www.cooking.com.</a>

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

INGREDIENTS

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For Salad:

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4 medium tomatoes, cut into wedges

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1/2 cup thinly sliced sweet onion

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2 teaspoons extra-virgin olive oil

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1 tablespoon distilled white vinegar

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1/4 teaspoon kosher salt

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1/4 teaspoon freshly ground pepper

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For Steak:

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1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions

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1/2 teaspoon extra-virgin olive oil

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1/4 teaspoon kosher salt

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1/4 teaspoon freshly ground pepper

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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

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