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 for our own twist. Served over cumin-scented steak, it's an unbeatable combination.
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Red Bell Pepper
Wash and dry all produce. Bring a large pot of salted water to boil. Core, seed, and thinly slice the red bell pepper. Mince or grate garlic. Thinly slice scallion whites. Very finely mince the scallion greens. Zest, then halve the lemon (you’ll want about ½ teaspoon zest).
Heat a drizzle of oil in a large pan over medium-high heat. Add the red bell pepper and cook, tossing for 4-5 minutes, until softened. Add the scallion whites and garlic and cook for another 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 drizzle of oil in the same pan over high heat. Add the steak to the pan and cook for 4-7 minutes per side, or until cooked to desired doneness. Set aside to rest for 5 minutes. Meanwhile, add the couscous to the boiling water and cook for 7-9 minutes, until al dente. Drain ( just like pasta).
Make the spinach couscous salad: Once ready, toss the cooked couscous into the red pepper mixture along with the spinach, lemon zest, and a drizzle of oil. Season to taste with salt and pepper.
In a small bowl, combine the scallion greens, a large drizzle of oil, and a squeeze of lemon juice. Season to taste with salt and pepper.
Serve: Thinly slice the Argentinian-spiced steak against the grain and serve on a bed of spinach couscous salad. Top with the scallion chimichurri and enjoy!