This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings, 1 steak & 1 cup salad each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- Preheat grill to high.
- To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
- 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, high potassium, heart healthy, healthy weight, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 257 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 8 g | Dietary Fiber: | 2 g | Cholesterol: | 52 mg | |||
| Fat: | 13 g | Sodium: | 349 mg | Saturated Fat: | 3 g | |||
| Protein: | 27 g | Potassium: | 721 mg | Monounsaturated Fat: | 8 g | |||
| Nutrition Bonus: | Vitamin C (60% daily value), Vitamin A (45% dv), Potassium (21% dv), Iron (15% dv). | |||||||
| Exchanges: | 1 vegetable, 4 lean meat | 1 Carbohydrate Serving | |||||||
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