Argentine-Spiced Steak

Argentine-Spiced Steak

with Spinach Quinoa Salad and Green Onion Chimichurri

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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.


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

340 g

Beef Steak

½ cup

White Quinoa

1 unit


10 g


2 unit

Green Onions

190 g

Red Bell Pepper

113 g

Baby Spinach

1 tbsp

Paprika-Cumin-Garlic Blend


10 g


1 unit

Vegetable Broth Concentrate

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories529 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber10 g
Protein49 g
Cholesterol71 mg
Sodium482 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Paper Towel
Large Non-Stick Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to finish cooking the steak). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, bring 1 cup water (double for 4 ppl) to a boil. Mince or grate 1 garlic clove (double for 4 ppl). Thinly slice green onions, keeping green and white parts separate. Core, then thinly slice bell pepper(s). Roughly chop spinach and parsley. Zest half the lemon (1 lemon for 4 ppl), then cut the lemon into wedges.


In a strainer, rinse the quinoa. Add the quinoa and half the paprika-cumin-garlic blend to the pot with the boiling water. Reduce heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min.


Meanwhile, pat the steak dry with paper towels. Sprinkle with the remaining spice blend and season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 2-3 per side. Remove the pan from the heat and transfer the steak to a baking sheet. Carefully wipe the pan clean.


Roast the steak in the centre of the oven until cooked to desired doneness, 4-6 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) Meanwhile, heat the same pan over medium-high heat. Add a drizzle of oil, then the peppers and green onion whites. Cook until softened, 3-4 min.


Add the spinach to the pan with the peppers. Stir together until wilted, 1-2 min. Season with salt and pepper. Remove the pan from the heat and set aside. In a small bowl, combine the green onion greens, garlic, lemon zest, half the parsley and 1 tbsp oil (double for 4 ppl). Season with salt and pepper.


Stir the broth concentrate(s), veggies, remaining parsley and 1 tbsp oil (double for 4 ppl) into the pot with the quinoa. Thinly slice steak. Divide quinoa, steak and chimichurri between plates. Squeeze over a lemon wedge, if desired.