- In a large bowl, prepare chimichurri sauce. Set aside 5-10 minutes for flavor to develop. For a more intense flavor, make ahead & refrigerate up to 24 hours.
- Prepare couscous according to package directions. Set aside & let cool to room temp (or place in fridge).
- Preheat broiler on high. Season steak with cumin & black pepper. Place steak & tomatoes on a baking pan lined with aluminum foil. Broil 3-4 minutes. Flip steak & broil 3-4 more minutes until desired doneness. Remove baking pan & let steak rest, covered, for 5 minutes.
- In a large bowl, combine couscous, salad greens, radishes & half of chimichurri sauce; toss gently to coat. Slice meat into thin strips. Divide salad between 4 bowls, top with sliced steak & avocado. Drizzle remaining chimichurri sauce on top.