Method:Grilling

1. Formula

1. 4 medium tomatoes, cut into wedges
2. 1/2 cup thinly sliced sweet onion
3. 2 teaspoons extra virgin olive oil
4. 1 tablespoon distilled white vinegar
5. 1/4 teaspoon kosher salt
6. 1/4 teaspoon freshly ground pepper
7. 1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into portions
8. 1/2 teaspoon extra-virgin olive oil
9. 1/4 teaspoon kosher salt
10. 1/4 teaspoon freshly ground pepper
11. 1 cup packed flat-leaf parsley leaves
12. 1 small clove garlic, chopped
13. 3 tablespoons distilled white vinegar
14. 4 teaspoons extra-virgin olive oil
15. 1/2 teaspoon kosher salt
16. 1/4 teaspoon ground chipotle pepper or cayenne pepper

2. Nutrition Information

• Calories: 406 kcal
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Fat: 31 g
• Protein: 21 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.
4. For chimichurri sauce: Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.

4. Remark