Grilled Rib-eye with Tomato Salad & Chimichurri Sauce
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
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
Chimichurri Sauce (recipe follows)
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.
Simple Country Ribs
INGREDIENTS (Nutrition)
2 1/2 pounds pork spareribs
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Place spareribs in a large stock pot with barbeque sauce, onion,
salt, and pepper. Pour in enough water to cover. Bring to a
low boil, and cook approximately 40 minutes.
Preheat grill for high heat.
Lightly oil grate. Remove spareribs from the stock pot, and place on
the prepared grill. Use the barbeque sauce in the saucepan to
baste ribs while cooking. Grill ribs, basting and turning
frequently, for 20 minutes, or until nicely browned.
