Argentine-Spiced Steak
with Spinach Quinoa Salad and Green Onion Chimichurri
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.
Ingredients
340 g
Top Sirloin Steak
½ cup
White Quinoa
1 unit
Lemon
10 g
Garlic
2 unit
Green Onion
190 g
Red Bell Pepper
113 g
Baby Spinach
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
10 g
Parsley
1 unit
Vegetable Broth Concentrate
Not included in your delivery
Salt*
Oil*
Nutrition Values
Utensils
Instructions
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.
