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:
Quick
•Calorie Smart
Allergens:
Milk
•Wheat
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
10 grams
Parsley
1 unit(s)
Lemon
1 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains Milk)
½ 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
250 grams
Beef Strips
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
Nutrition Values
Energy (kJ)1818 kJ
Energy (kcal)435 kcal
Fat3.1 g
of which saturates2.6 g
Carbohydrate56 g
of which sugars11.4 g
Dietary Fiber0 g
Protein38.2 g
Cholesterol0 mg
Salt2 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
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.
2
- Trim and quarter half the cucumber (double for 4p) lengthways. Chop into small pieces. Add to a bowl 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).
3
- Zest the lemon and chop into 4 wedges.
- To a medium bowl, add the couscous, lemon zest and ¼ tsp salt (double for 4p).
- Pour 200ml boiling water (500ml for 4p) into the bowl.
- Give it a stir, cover with a plate or cling film and leave aside until ready to serve.
- When cooked, stir the grated carrot through the couscous. Season to taste with salt and pepper.
4
- While the couscous cooks, whisk together 4 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.
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, 5-7 mins, shifting as they colour.
- When 1 min cooking time remains, add any marinating juices from the bowl to the pan. IMPORTANT: Meat is safe to eat when the outside is browned.
6
- Divide the couscous between bowls.
- Top with the cherry tomatoes and cooling cucumber.
- Finish with the beef strips and a drizzle of the chimichurri sauce.
- Serve with remaining lemon wedges for squeezing over.
