Argentine-Spiced Steak

Argentine-Spiced Steak

with Scallion Chimichurri and Spinach Couscous

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Tri Tip Steak

¾ cup

Israeli Couscous


1 unit


2 clove


2 unit


1 unit

Red Bell Pepper

5 ounce

Baby Spinach

1 teaspoon


Not included in your delivery

5 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate66 g
Sugar6 g
Dietary Fiber9 g
Protein47 g
Cholesterol114 mg
Sodium148 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.
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

Cook the steak and couscous
Cook the steak and couscous

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).

Make the scallion chimichurri
Make the scallion chimichurri

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.

Make the couscous salad
Make the couscous salad

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!