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Argentine-Spiced Steak

Argentine-Spiced Steak

with Scallion Chimichurri and Spinach Couscous

Rated 3.4 / 4
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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.

Tags:Milk freeEgg freeNut free
Allergens:Wheat
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

12 ounce

Tri Tip Steak

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Lemon

2 clove

Garlic

2 unit

Scallions

1 unit

Red Bell Pepper

5 ounce

Baby Spinach

1 teaspoon

Cumin

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values/ 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.
Utensils
Utensils
Pot
Zester
Large Pan
Large Bowl
Strainer
Small Bowl
InstructionsPDF
Instructions
1

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).

2

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.

3

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).

4

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.

5

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.

6

Thinly slice steak against the grain, and serve on a bed of couscous salad. Top with scallion chimichurri and enjoy!