Argentine-Spiced Steak
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Argentine-Spiced Steak

Argentine-Spiced Steak

with Scallion Chimichurri and Spinach Couscous Salad

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit

Red Bell Pepper

2 unit


1 unit


2 clove


12 ounce

Sirloin Steak

¾ cup

Israeli Couscous

(Contains Wheat)

1 teaspoon


5 ounce


Not included in your delivery

5 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories641 kcal
Energy (kJ)2682 kJ
Fat22 g
Saturated Fat6 g
Carbohydrate67 g
Sugar6 g
Dietary Fiber9 g
Protein49 g
Cholesterol0 mg
Sodium152 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Small Bowl


Prep the veggies

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).

Cook the bell pepper mixture

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.

Cook the steak and couscous

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.

Make the scallion chimichurri

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!