Argentine-Spiced Steak
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Tri-tip Steak
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Lemon
2 clove
Garlic
2 unit
Scallions
1 unit
Red Bell Pepper
5 ounce
Spinach
1 teaspoon
Cumin
Not included in your delivery
5 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
