Chimichurri Steak
with Roasted Pepper, Tomato, & Couscous Salad
Chimichurri—an Argentine herb sauce—is one of the most flavourful condiments out there. A touch of cumin and charred roasted peppers gives this couscous salad a slightly smoky flavour—it’s perfect with juicy, pan-seared steak.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Top Sirloin Steak
14 g
Parsley
1 tsp
Chili Flakes
1 unit
Red Wine Vinegar
(Contains: Sulphites)
1 cup
Couscous
(Contains: Wheat)
2 unit
Red Bell Pepper
226 g
Grape Tomatoes
2 tsp
Roasted Cumin, ground
2 unit
Shallot
4 clove
Garlic
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
8 tsp
Oil*
unit
Salt*
unit
Pepper*
Cooking Steps
Prep and roast the vegetables: Preheat the oven to 400°F. Remove the steak from the fridge. Wash and dry all produce. Core, seed and remove the white ribs from the bell pepper, then cut the pepper into 1-in cubes. Halve the tomatoes. Toss the tomatoes and peppers on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for about 15 minutes, until very sot.
Make the chimichurri: Finely chop the parsley. Halve, peel, and mince the shallot. Mince or grate the garlic. In a small bowl, combine the parsley, red wine vinegar, a large drizzle of oil, and as much shallot, garlic, and chili flakes as you like. Season with salt and pepper to taste
Cook the couscous: In a medium pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the couscous and cumin. Cover and remove from heat.
Sear the steak: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Season it on all sides with salt and pepper and add to the pan, cooking for 4-7 minutes per side, or until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Remove from the pan and set aside to rest for 5 minutes.
Make the couscous salad: Toss the roasted vegetables into the couscous along with the butter.
Plate: Thinly slice the steak and serve on a bed of couscous salad. Drizzle with the chimichurri and enjoy! GRILLING TIP: Instead of pan-frying, BBQ steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium (or longer for desired doneness.)
