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Chimichurri Rib-Eye with Tomato Salad

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 5 minutes
Servings: 4



  • 1 cup parsley leaves
  • 1 small clove garlic, chopped
  • 4 tbsp distilled white vinegar
  • 6 1/2 tsp extra-virgin olive oil
  • 1/4 tsp cayenne pepper
  • 4 medium tomatoes, cut into wedges
  • 1/2 cup thinly sliced sweet onion
  • Salt and ground pepper, to taste
  • Wholesome Farms Direct Source-Verified 1 lb. boneless rib-eye steak


  1. Chop parsley and garlic together until minced.
  2. Stir 3 tablespoons of vinegar, 4 teaspoons of oil, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper with parsley and garlic together in a bowl.
  3. Preheat grill to high.
  4. Separately, mix together tomatoes, onion, 2 teaspoons of oil, and 1 tablespoon of oil.
  5. Season with salt and pepper according to your taste preference.
  6. Prepare steak by rubbing with oil.
  7. Season steak on both sides with salt and pepper according to your taste preference.
  8. Place steak on grill for 3 to 4 minutes per side for medium-rare doneness.
  9. Let the steak rest for 5 minutes.
  10. Serve the steak with the sauce on top and the salad on the side.

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