with Scallion Chimichurri and Spinach Couscous
Enjoy a taste of Argentina without ever leaving your kitchen thanks to the unbeatable combination of cumin-scented steak and bright green chimichurri sauce. Instead of traditional herbs, we used mellow scallion greens for our own twist on the sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tri Tip Steak
Red Bell Pepper
Not included in your delivery
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Core, seed, and thinly slice bell pepper. Mince garlic. Thinly slice scallion whites. Very finely mince scallion greens. Zest and halve lemon (you’ll want about ½ tsp zest).
Cook the bell pepper mixture: Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers and cook until softened, 4-5 minutes. Add scallion whites and garlic, and cook until fragrant, about 1 minute. Season with salt and pepper. Remove from pan and set aside in a large bowl.
Season steak on all sides with cumin, salt, and pepper. Heat another drizzle of oil in same pan over medium-high heat. Sear until cooked to desired doneness, 4-7 minutes per side. Set aside to rest 5 minutes. Meanwhile, add couscous to boiling water and cook until al dente, 7-9 minutes. Drain ( just like pasta).
In a small bowl, combine scallion greens, a large drizzle of oil, half of the lemon zest, and a squeeze of lemon (to taste). Season with salt and pepper.
Once ready, toss couscous into bell pepper mixture along with spinach, remaining lemon zest, a squeeze of lemon, and a drizzle of oil. Season with salt and pepper.
Thinly slice steak against the grain, and serve on a bed of couscous salad. Top with scallion chimichurri and enjoy!