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Argentinian-Style Beef Steak

with Fresh Herb Chimichurri

Cooking time

35 minutes


2 / 4


612 /serving

Chimichurri is an Argentinian staple that pairs perfectly with grilled beef. It's a bright and colourful mixture of finely chopped cilantro and scallions mixed with lemon juice and olive oil. On the side, we're featuring a delicious couscous salad with sautéed peppers and baby spinach.

We will send you:

  • 300g Flat iron steaks AA
  • 2 Garlic cloves
  • 1 Bunch cilantro
  • 1 Lemon
  • 2 Scallions
  • 1 Red pepper
  • 140g Baby spinach
  • 3g Ground cumin
  • 90g Couscous

You will need:

Olive oil
Salt & pepper
Large pan
Small pot
Total Fat
19 g
Saturated Fat
4 g
136 mg
Total Carbs
46 g
4 g
63 g
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Mise en place
Thinly slice the pepper into strips. Mince the garlic. Thinly slice the scallions, separating the white bottoms and green tops. Finely chop the cilantro. Zest and quarter the lemon.
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Cook the couscous
In a small pot, bring 1 cup of salted water to a boil (double the water for 4 portions). Add the couscous to the boiling water and remove the pot from the heat. Cover and let rest for 5 minutes. Fluff the finished couscous with a fork.
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Sauté the veggies & prep the salad
In a large pan, heat a generous drizzle of olive oil on medium-high. Add the pepper and cook, 4 to 5 minutes, or until softened. Add the scallion whites and garlic. Cook for 1 minute, until fragrant. Season with S&P to taste. Transfer the cooked veggies to a salad bowl. Add the fluffed couscous, spinach and as much lemon zest as you'd like; drizzle with olive oil and toss to combine. Season with S&P to taste.
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Cook the steaks
In the same pan used to cook the veggies, heat another drizzle of olive oil on medium-high. Season the steaks with S&P and cumin. Add the steaks to the pan and cook, 6 to 8 minutes per side for medium, or until cooked to your desired degree of doneness. (Or you can fire up your BBQ on high and grill for the same amount of time.) Transfer to a plate.
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Make the chimichurri & serve
In a bowl, combine the cilantro, green tops of the scallion, lemon juice to taste and 2 tbsp of olive oil (double the oil for 4 portions). Whisk to combine and season with S&P to taste. Thinly slice the steak against the grain. To serve, divide the couscous salad between your dishes. Serve the sliced steak on the side. Drizzle with the chimichurri sauce and garnish with the remaining lemon wedges. Bon appétit!