Chimichurri Steak

Chimichurri Steak

with Roasted Pepper, Tomato, & Couscous Salad

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Chimichurri, an Argentinian 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—perfect with juicy, pan-seared steak.


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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Beef Steak

227 g



454 g

Red Bell Pepper

255 g

Grape Tomatoes

10 g


10 g


10 g


2 tsp

Roasted Cumin, ground

2 tbsp

White Wine Vinegar


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2536 kJ
Calories606 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate23 g
Sugar6 g
Dietary Fiber14 g
Protein44 g
Cholesterol70 mg
Sodium173 mg
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Core, then cut the bell peppers into 1/2-inch cubes. Cut the tomatoes in half. Finely chop the parsley and cilantro. Mince or grate the garlic. Bring a kettle of water to a boil.


On a foil-lined baking sheet, toss the tomatoes and peppers with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until veggies start to turn golden-brown, 9-12 min.


Meanwhile, in a medium bowl, combine the couscous, cumin and 1 1/2 cups boiling water. Cover with a lid and let stand for 5 min.


In a small bowl, combine the cilantro, parsley, 1/2 bottle vinegar, as much garlic as you like and a drizzle of oil – just enough to make it runny! Season with salt and pepper. Set aside.


Pat the steak dry with paper towels. Season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.)


Stir the vegetables into the couscous. Thinly slice the steak. Divide the couscous between plates and top with the steak. Top with the chimichurri.