Chimichurri Steak, Chicken or Pork Chops with Asparagus and Tomato Couscous

October 2007

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4 servings Prep: 15 mins

3 tablespoons capers
2 large cloves garlic, smashed and peeled
2 cups arugula leaves
1 cup flat-leaf parsley leaves
3 tablespoons red wine vinegar (eyeball it)
2 teaspoons anchovy paste
1/4 cup extra-virgin olive oil (EVOO), plus more for rubbing
1 1/2 cups chicken broth
2 tablespoons butter
2 tablespoons sun-dried tomato paste
1 1/2 cups instant couscous (from a 10-ounce box)
4 small strip steaks or 4 skinless, boneless chicken breast halves or 4 boneless pork chops, at room temperature
Salt and pepper
1 bunch asparagus, ends trimmed
Juice of 1/2 lemon

Using a food processor, finely chop the capers and garlic. Add the arugula, parsley, vinegar, anchovy paste and 1/4 cup EVOO and pulse until a coarse chimichurri sauce forms; set aside.
In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the sun-dried tomato paste and couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.
While the couscous is working, heat a grill pan or large skillet over medium heat. Rub the meat with EVOO and season with salt and pepper. Cook for 4 minutes on each side for medium-rare steak and 5 minutes on each side for chicken or pork. Let the meat rest for a couple of minutes.
Fill a deep, medium skillet with 1 inch of water and bring to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 2 minutes. Drain and toss with the lemon juice and a drizzle of EVOO.
Top the meat with the chimichurri and serve the asparagus and couscous alongside.