Total Time
35mins
Prep 35 mins
Cook 0 mins

Chimichurri—an Argentine herb sauce—is one of the most flavorful condiments out there. We’re making it with mild parsley and chili flakes for a kick. A touch of cumin and charred roasted peppers gives this couscous salad a slightly smoky flavor—it’s perfect with juicy, pan-seared steak.

Ingredients Nutrition

Directions

  1. Prep and roast the vegetables: Preheat the oven to 400 degrees. Remove the steak from the fridge and bring to room temperature. Halve the tomatoes. Core, seed, and remove the white ribs from the bell pepper, then cut the pepper into 1-inch cubes. Toss the tomatoes and peppers on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until very soft.
  2. 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, 2 teaspoons red wine vinegar (we sent you more), a large drizzle of olive oil, and as much shallot, garlic, and chili flakes as you like. Season to taste with salt and pepper.
  3. 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 the heat until the rest of the meal is ready.
  4. Sear the steak: Heat a drizzle of oil in a large pan over mediumhigh 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. Remove from the pan and set aside to rest for 5 minutes.
  5. Make the couscous salad: Toss the roasted vegetables into the couscous along with the butter and a pinch of salt and pepper.
  6. Finish and plate: Thinly slice the steak and serve on a bed of couscous salad. Drizzle with the chimichurri and enjoy!