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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Steak de bœuf
14 g
Persil
1 cc
Flocons de piment
1 pièce(s)
Vinaigre de vin rouge
(Contient: Sulfites)
1 tasse(s)
Couscous
(Contient: Blé)
2 pièce(s)
Poivron rouge
226 g
Tomates raisins
2 cc
Cumin grillé, moulu
2 pièce(s)
Échalote
4 gousse(s)
Ail
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
8 cc
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
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.)
