Argentine-Spiced Steak

| Allergens

Wheat

| Total Time

35 Minutes

| Servings

| Calories

690 Kcal

Ingredients

12 ounce Tri-tip Steak
¾ cup Israeli Couscous
1 unit Lemon
2 clove Garlic
2 unit Scallions
1 unit Red Bell Pepper
5 ounce Spinach
1 teaspoon Cumin
5 teaspoon Olive Oil
unit Salt
unit Pepper

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.

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

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

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.

Serve

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