Thanks to Certified Steak & Seafood Company for sending us product to make this Grilled Rib-eye with Tomato Salad & Chimichurri Sauce recipe. This post contains affiliate links.
As a foodie, I am pretty fussy about our produce and the meats we buy. Sometimes, I will go to one grocery store for staples, another for produce and possibly and third for our meats and fish. I was thrilled when we discovered that CERTIFIED Steak and Seafood Company will deliver beef, seafood, desserts and sides that we know they are high quality. We tried their 14 oz. Natural Rib-eyes for this Grilled Rib-eye with Tomato Salad & Chimichurri Sauce recipe that I found on their site. This is a beautiful dish that I would be happy to serve guests, but it is also quick enough to prepare that you can spoil your family during the week.
You can make the Chimichurri sauce ahead of time or while you are allowing the steaks to reach room temperature. They come frozen and are sold individually, so check their website for proper thawing directions.
I have never made a chimichurri sauce before. I used my food processor for easy chopping.
This sauce reminded me of a pesto, and it has a fresh taste with the parsley and vinegar.
Simply rub your rib-eye steak with olive oil, salt and pepper. That is all you need!
If you’re looking for a medium rare steak, you’ll want to grill the rib-eye steaks on a hot grill for about 4 minutes per side. Ours took a little longer to get the right consistency. The steaks are nicely marbled, so we knew they were going to be flavorful.
While the steaks are being grilled by someone else, you can make the simple tomato salad. Then, you can line your serving tray with the salad.
Set your grilled rib-eye steaks on top of the tomato salad, and dollop your steak with some of the chimichurri sauce.
Serve and enjoy this uniquely flavored BBQ recipe that is fresh, but does not overpower the flavor of the meat.
When choosing your beef, make sure you know what cut you need and — if at all possible — that antibiotics have never been given, hormones have never been added and they are fed a vegetarian diet. This really changes the flavor of the meat, and you’ll know you are feeding your family natural products. My husband thought this recipe would be good on a less fatty piece of meat that could be sliced very thin.
Grilled Rib-Eye with Tomato Salad & 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground chipotle pepper or cayenne pepper
- TOMATO SALAD
- 4 medium tomatoes, cut into wedges
- Tomatoes Plum / Italian / Saladette / Roma
- 1 lb For $1.29
- Thru 04/12
- 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
- GRILLED RIB-EYE
- 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 ground pepper
- Take out steaks to 30 minutes before grilling.
- 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, 1/2 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.