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:
Calorie Smart
•Quick
•Protein Rich
•Optional Spice
Allergens:
Milk
•Wheat
•Soya
The quantities provided above are averages only.
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)
½ unit(s)
Cucumber
1 unit(s)
Carrot
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Garlic
2 unit(s)
Tomato
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
Nutrition Values
Energy (kJ)1848 kJ
Energy (kcal)442 kcal
Fat3.5 g
of which saturates2.7 g
Carbohydrate57.4 g
of which sugars12.7 g
Dietary Fiber0 g
Protein38.4 g
Cholesterol0 mg
Salt2.21 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
Cooking Steps
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 half the cucumber (double for 4p). 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).
- Dice the tomatoes into 2cm pieces.
- Finely chop the parsley (stalks and all).
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.
4
- Meanwhile, whisk 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, 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.
6
- When everything's ready, divide the couscous 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 for squeezing over.
