Argentina is renowned for incredible steaks, so it goes without saying that they know how to dress them up right. Chimichurri is an Argentinian herb sauce traditionally made with green herbs, vinegar, garlic, and plenty of olive oil. Here we used mellow scallion greens and fresh cilantro for vibrancy. Served over cumin-scented steak, it's a killer combination.
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Green Bell Pepper
Remove the steak from the fridge and allow it to come to room temperature. Meanwhile, core, seed and remove the white ribs from the bell pepper, then thinly slice into strips. Mince or grate the garlic. Thinly slice the scallion whites. Very finely slice or mince the scallion greens. Zest and halve the lemon. Finely chop the cilantro.
In a small pot, bring 1 cup water to a boil with a pinch of salt. Add the couscous, cover, and remove from heat until the rest of the meal is ready.
Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing, for 5 minutes, until softened. Add the scallion whites and garlic and cook for 1 minute, until fragrant. Season with salt and pepper and set aside in a medium bowl.
Season the steak on all sides with cumin, salt and pepper. Heat another 1 tablespoon olive oil in the same pan over high heat. Add the steak to the pan and cook 4-6 minutes per side, or until cooked to desired doneness. Set aside to rest for 5 minutes.
Toss the couscous, spinach, and lemon zest together with the bell pepper mixture. Season with salt and pepper.
Make the scallion chimichurri: in a small bowl, combine the cilantro, scallion greens, 1 tablespoon olive oil, and a squeeze of lemon. Season with salt and pepper.
Fluff the couscous with a fork. Thinly slice the steak against the grain, then serve on a bed of couscous salad. Top with cilantro-scallion chimichurri and enjoy!