Chimichurri Beef Strip Salad
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Chimichurri Beef Strip Salad

Chimichurri Beef Strip Salad

with lemony couscous and cooling cucumber

Chimichurri is a vibrant green herby sauce popular in Argentinian, Uruguayan and Chilean cuisine. It's often used as a marinade for meat, making it the perfect dressing for this beef strip salad.

Tags:
Discovery
Quick
Protein Rich
Calorie Smart
Optional Spice
Allergens:
Milk
Wheat
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Strips

5 grams

Parsley

1 unit(s)

Lemon

1 sachet(s)

Dried Chilli Flakes

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Cucumber

1 unit(s)

Carrot

100 grams

Couscous

(Contains Wheat May be present Soya)

125 grams

Cherry Tomatoes

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Garlic

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Salt

3 tbsp

Oil

¼ tsp

Salt

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Nutrition Values

Energy (kJ)2551 kJ
Energy (kcal)610 kcal
Fat22.9 g
of which saturates5.5 g
Carbohydrate55.9 g
of which sugars11.7 g
Dietary Fiber0 g
Protein51.6 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater

Instructions

Marinate the Meat
1
  • Place your beef strips in a bowl. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
  • Add the soy sauce and a pinch of salt and pepper.
  • Leave aside to marinate.
Get Prepped
2
  • Trim the cucumber, quarter lengthways then chop widthways into small pieces. Add to a bowl along with the yoghurt and season to taste with salt and pepper.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the carrot then coarsely grate (no need to peel).
  • Halve the cherry tomatoes.
  • Finely chop the parsley (stalks and all).
Cook the Couscous
3
  • Zest and quarter the lemon.
  • Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
  • Pour in 200ml boiling water (500ml for 4p).
  • Give it a stir, cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
  • Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.
Make the Chimichurri
4
  • Meanwhile, mix 3 tbsp oil (double for 4p) with the juice of half the lemon wedges in a large bowl.
  • Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
  • Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

Sear the Beef Strips
5
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, remove the beef strips from the marinade and fry until browned, shifting as they colour, 2-3 mins.
  • When 1 min of cooking time remains, add any marinating juices from the bowl to the pan. IMPORTANT: Meat is safe to eat when the outside is browned.
Finish and Serve
6
  • When everything's ready, fluff up the couscous with a fork and divide between bowls. 
  • Top with tomatoes and cooling cucumber.
  • Finish with the beef strips and a drizzle of the chimichurri sauce. 
  • Serve with remaining lemon wedges on the side for squeezing over.