Argentinian Spiced Steak with Scallion Chimichurri and Rice and Spinach Salad

Hey everyone! Today we are heading to South America, Argentina to be exact. I have heard repeatedly that Argentina makes some of the best steaks, and after this, I can’t disagree. Mouth-wateringly fragrant, this steak coupled with rice, vegetables and a scallion chimichurri, I thought I was in heaven. If you want to impress someone, this dinner will do it. The steak I made was a large London Broil that I cut to serve 3, but the rice salad made enough for an army and was used for lunches the next day and a midnight snack by my fiancé, he loved it that much.

Ingredients

* 1 to 2 lb steak ( I used a large London Broil)

* 4 tbsp cumin

* 4 tbsp ground black pepper

* 3 tbsp salt

* 5 green onions

* 1 large red bell pepper

* 1 tbsp minced garlic

* 10 tbsp extra virgin olive oil

* Zest of 1 lemon

* Juice of half lemon

* 2 cups fresh spinach

* 3 cups Basmati rice

Directions

Preheat one tbsp. oil in nonstick skillet or cast iron pan. Seed and core red pepper and slice into thin strips and chop onions thinly. Add to oil and saute 5-10 minutes until soft. Add in whites of the onions and garlic, stirring frequently until just soft. Place in a small bowl to cool.

In a separate bowl add onions, lemon juice, and 4 tbsp of oil. Blend well and set to the side. Blend cumin, salt and pepper together and season all sides of steak, add 1 tbsp of oil to skillet and place on skillet cooking 5-6 minutes depending on preference of doneness. Flip and cook another 4-5 minutes depending on preference.

While steak is cooking boil water and prepare rice according to package directions. Once rice is done, add in pepper mixture, spinach, lemon zest and remaining oil. Toss and serve warm or cold.

#Steak #Argentina #Rice #Spinach #Chimichurri