I didn't care about steak for years. But now I am devoted to my favorite steak recipes. The conversion happened in my twenties, when I went to Argentina, arguably home of the greatest steak on earth. In Buenos Aires, I experienced my first asado, Argentina's much-more-elaborate version of the backyard barbecue, in which the asador (the grill master) cooks endless courses of different cuts of meat. With one bite, I realized what I had been missing. This recipe for simply seasoned Grilled Rib-eye with Tomato Salad & Chimichurri Sauce is inspired by that trip.
Of course, asados usually entail eating way more meat than anyone needs. But with a few simple tweaks it's easy to make steak part of a healthy diet. Here are the top things to keep in mind:
Portion size, portion size, portion size. I can't say it enough. If you eat a reasonable 3-ounce serving, almost any cut of meat can be part of a healthy diet.
- Go lean. There are tons of great cuts of steak that meet the