Argentinian Spiced Beef with Fresh Capsicum Chimichurri

Steps

1. Pat beef dry and fully trim fat. Season with salt, coat in chimichurri blend and set aside to marinate.
2. Finely dice tomato, onion and roughly chop parsley. Toss together in a medium bowl with a pinch of salt and vinegar. Set aside to infuse.
3. Heat a dry pot on medium heat. Add bulgur, a pinch of salt and stock and bring to the boil. Cover with a lid and reduce heat to low, to cook for 10 minutes. Remove from heat and steam, still covered, for 8 more minutes. Dice tomato 1cm and add to pot.
4. Heat oil in a medium frypan on medium-high heat. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly. Toss beef in any resting juices. Reserve pan.
5. While beef cooks, cut broccoli into small florets and dice stalks (see tip). Wipe beef pan clean and return to medium heat. Add broccoli and water measure and cook for 3-4 minutes, until charred and tender.
6. Crumble feta for garnish.
7. Bulgur and broccoli topped with beef, chimichurri and feta.