Aspen Ridge Natural Beef

Grilled Rib Eye with Tomato 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


  • 1 pound Aspen Ridge® boneless rib eye steak, about 1 inch thick, trimmed of fat and cut into four portions
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Chimichurri sauce

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Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | High potassium | Gluten free Per serving: 257 calories; 13 g fat (3 g sat , 8 g mono ); 52 mg cholesterol; 8 g carbohydrates; 27 g protein; 2 g fiber; 349 mg sodium; 721 mg potassium. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Potassium (21% dv), Iron (15% dv). Carbohydrate Servings: 1


  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.

Learn how we use a natural process to produce natural beef.