Chimichurri Beef Strip Salad

• 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. Zest and quarter the lemon.
• Finely chop the parsley (stalks and all).

• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve.
  
  
• Once ready, stir through the lemon zest and grated carrot. Season to taste with salt and pepper.
• Cover and set aside until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, mix 3 tbsp oil (per 2P) with the juice of half the lemon wedges in a large bowl.
• Add the chilli flakes (use less if you don't like spice) and chopped parsley. Add as much garlic as you like, tasting as you go to avoid overpowering the drizzle.
• Stir to combine and season to taste with salt and pepper.

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

• 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.