Argentinian Churrasco Steaks with Scallion Chimichurri
Grilled Poblano & Cubanelle Pepper
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Argentina is proud of its grilled meat mastery, and topping its list of casual (and paleo) dishes is churrasco—beef steak. Throw cubanelle and poblano pepper on the barbecue for sharp green contrast, and whip up a chimichurri with grilled scallions, garlic and vinegar.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 15ml Minced garlic
- 2 Scallions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cubanelle pepper
- 1 Poblano pepper (or green pepper)
- 15ml Apple cider vinegar
- 8g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Sesame • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
41 g
Saturated Fat
9 g
Sodium
420 mg
Total Carb
18 g
Sugars
9 g
Protein
41 g
Fibre
5 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steaks* dry; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Grill the vegetables
- Meanwhile, in a large bowl, combine the poblano, cubanelle pepper, scallions, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 4 min. per side, until beginning to brown.
- Transfer to a cutting board and reserve the bowl.
- Thinly slice the poblano and cubanelle pepper crosswise, discarding the stems and seeds.
- Roughly chop the scallions and transfer to a small bowl.
Make the scallion chimichurri
- To the bowl of scallions, add the vinegar, garlic (start with ½ for a milder flavour), 3 tbsp oil (double for 4 portions) and S&P; stir well.
Make the salad & serve
- In the reserved bowl, combine the poblano, cubanelle pepper, baby greens and ½ the scallion chimichurri.
- Divide the steaks and salad between your plates.
- Top the steaks with the remaining scallion chimichurri. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
