Argentine-Spiced Steak

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.