Argentine-Spiced Steak

Argentine-Spiced Steak

with Green Onion Salsa and Spinach Couscous Salad

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Argentina is renowned for incredible steaks, so it goes without saying that they know how to dress them up right. Chimichurri is an Argentinian herb sauce traditionally made with green herbs, vinegar, garlic, and plenty of olive oil. Here we used mellow green onions and lemon zest for our own twist. Served over cumin-scented steak, it's an unbeatable combination.

Tags:Dairy free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Beef Steak

¾ cup

Pearl Couscous


1 unit


2 unit

Green Onions

185 g

Red Bell Pepper

2 clove


140 g

Baby Spinach

1 tsp

Roasted Cumin, ground

7 g


Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3016.664 kJ
Calories721 kcal
Fat30 g
Saturated Fatnull g
Carbohydrate64 g
Sugar0 g
Dietary Fiber9 g
Protein39 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Mince or grate the garlic. Thinly slice the green onions, keeping the green and white parts separate. Zest, then juice the lemon(s).


Cook the bell pepper mixture: Heat a large pan over medium-high heat. Add a drizzle of oil, then red bell pepper. Cook, stirring occasionally, until softened, 3-4 min. Add the green onion whites and garlic and cook for 1 more min, until fragrant. Set aside in a medium bowl.


Cook the steak: Season the steak on all sides with cumin, salt, and pepper. Heat another drizzle of oil in the same pan over high heat. Add the steak to the pan and cook for 4-7 min per side, or until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside to rest for 5 min.


Make the salad: Meanwhile, bring a large pot of salted water to a boil. Add the couscous to the boiling water and cook for 7-9 min, until al dente. Drain. Toss the cooked couscous into the red pepper mixture along with the spinach, cilantro, half the lemon juice and a drizzle of oil. Season to taste with salt and pepper.


Make the green onion salsa: In a small bowl, combine the green onion greens, lemon zest, remaining lemon juice and a large drizzle of oil. Season to taste with salt and pepper.


Finish and serve: Thinly slice the steak against the grain and serve on a bed of spinach couscous salad. Top with the salsa and enjoy!