If you’re craving a dish that’s as vibrant in flavor as it is satisfying, the Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is an absolute must-try. This meal brilliantly pairs the smoky, tender skirt steak with a zesty, herb-packed couscous salad that brings a refreshing brightness to every bite. It’s a perfect harmony of textures and tastes, ideal for warm-weather dinners or casual get-togethers, packing protein, whole grains, and fresh herbs into one truly delightful plate.
Ingredients You’ll Need
Getting this dish just right is all about using simple, fresh ingredients that complement each other beautifully. Each component here plays a vital role, whether it’s the juicy steak’s robust seasoning or the light, fragrant herbs in the couscous salad that add that irresistible pop of color and flavor.
- 1 ½ pounds skirt steak: The star of the show, known for its rich flavor and perfect for quick grilling.
- 2 tablespoons olive oil: Adds moisture and helps carry the flavors of the marinade and salad dressing.
- 2 cloves garlic minced: Brings a lovely pungent aroma that enhances the marinade.
- 1 teaspoon salt: Essential for seasoning and bringing out the natural flavors of the steak and couscous.
- ½ teaspoon black pepper: Adds a subtle heat that complements the smokiness of the paprika.
- 1 teaspoon smoked paprika: Infuses the steak with a subtle smoky, earthy warmth.
- Juice of 1 lemon: Brightens the steak marinade with refreshing acidity.
- 1 cup couscous: The perfect quick-cooking grain that soaks up the salad’s lemon and herb flavors.
- 1 cup boiling water: To fluff the couscous perfectly.
- 1 tablespoon olive oil: Keeps the couscous light and adds a silky texture.
- ½ teaspoon salt: Enhances the couscous base.
- 1 cup cherry tomatoes halved: Adds juicy bursts of sweetness and vibrant red color.
- ½ cup cucumber diced: Offers a cooling crunch that balances the salad.
- ¼ cup red onion finely chopped: Provides a sharp, savory contrast with a hint of sweetness.
- ¼ cup chopped fresh parsley: A fresh, slightly peppery herb that brightens the salad.
- 2 tablespoons chopped fresh mint: Adds a cooling, aromatic lift to the dish.
- Zest and juice of 1 lemon: The heart of the salad’s vibrant, citrusy flavor.
- 2 tablespoons olive oil: Binds the salad ingredients and adds richness.
- Salt and pepper to taste: Adjust seasoning perfectly to your liking.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Step 1: Prepare the Marinade and Steak
Start the magic by whisking together olive oil, minced garlic, salt, black pepper, smoked paprika, and fresh lemon juice. This marinade is all about layering bold, fresh flavors that soak into the skirt steak, complementing its natural rich taste. Rub this mixture onto your skirt steak and let it rest at room temperature for 15 to 30 minutes so those delicious flavors can really seep in.
Step 2: Cook the Couscous
While your steak marinates, get the couscous ready. Place the couscous into a heatproof bowl along with olive oil and salt, then pour boiling water over it. Cover it tightly and let it sit quietly for 5 minutes — no peeking! When time’s up, fluff it all gently with a fork to separate the grains, creating a light and tender base for your salad.
Step 3: Toss the Lemon Herb Couscous Salad
Next, fold in your vibrant ingredients: juicy cherry tomatoes, crisp cucumber, finely chopped red onion, fresh parsley, and mint. The zest and juice of lemon add a lively zing, while olive oil brings it all together with a silky finish. Taste and season with salt and pepper until the salad sings with freshness and balance.
Step 4: Grill the Skirt Steak
Heat your grill to high, aiming for that perfect sear that locks in juices. Grill the skirt steak for about 3 to 4 minutes per side to reach a medium-rare doneness, but feel free to cook it just how you like. Once off the grill, let the steak rest for 5 to 10 minutes — this step ensures every slice stays juicy and tender.
Step 5: Slice and Serve
Slice the steak thinly against the grain for the best tenderness, then arrange it over your lemon herb couscous salad. This beautiful pairing of smoky meat and refreshing salad is now ready to bring smiles to your table.
How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Garnishes
Adding fresh garnishes takes the dish to the next level. Crumble some feta cheese over the salad for a creamy, salty burst or scatter sliced avocado for extra richness and silky texture. A few sprigs of fresh mint or parsley can add vibrant freshness and an inviting aroma right before serving.
Side Dishes
Though the Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is a complete meal in itself, light sides like grilled asparagus, roasted baby potatoes, or a crisp green salad with a lemon vinaigrette can complement it wonderfully without overpowering the main flavors.
Creative Ways to Present
For a stunning presentation, serve the couscous salad in individual bowls with the sliced steak artfully fanned on top, or arrange everything family-style on a large platter for sharing. For casual dining, wrap the grilled steak slices and couscous salad in warm flatbreads to create fresh Mediterranean-inspired wraps.
Make Ahead and Storage
Storing Leftovers
Leftover grilled skirt steak and couscous salad can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart helps preserve the salad’s fresh texture and prevents the steak from becoming soggy.
Freezing
While the grilled steak freezes well for up to 2 months, it’s best to freeze it without the salad. Reheat the steak gently to avoid toughness, and prepare a fresh batch of couscous salad for optimal flavor and texture.
Reheating
Warm skirt steak slices in a skillet over medium-low heat for just a few minutes to retain juiciness. For the couscous salad, serve cold or at room temperature to enjoy its refreshing qualities fully.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Flank steak or sirloin are great alternatives if skirt steak isn’t available. Just remember to slice against the grain to keep the meat tender.
Is it possible to make the couscous salad gluten-free?
If you need a gluten-free option, swap the couscous for quinoa or millet. Both cooks quickly and soak up the lemon herb flavors beautifully.
How long can I marinate the skirt steak?
Marinating for 15 to 30 minutes at room temperature is ideal for this recipe to prevent the acidity from breaking down the meat too much. If marinating longer, keep it in the fridge for up to 4 hours.
Can I grill the steak indoors?
Yes, using a grill pan or cast iron skillet on the stove works well. Just make sure it’s hot enough to get a good sear and cook the steak to your preferred doneness.
What can I add to the couscous salad for extra flavor?
Additions like crumbled feta, kalamata olives, or toasted pine nuts can bring additional layers of flavor and texture, making the salad even more exciting.
Final Thoughts
This Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is one of those dishes that feels fancy but comes together with ease, perfect for impressing guests or simply enjoying a delightful dinner at home. The combination of smoky, juicy steak and fresh, zesty couscous never fails to brighten the table and the mood. I truly encourage you to give this recipe a whirl—you might just discover your new favorite meal!
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Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean-Inspired
Description
Grilled Skirt Steak with Lemon Herb Couscous Salad is a fresh and flavorful dish that balances the richness of juicy, charred steak with a light and zesty couscous salad. Perfect for warm-weather dinners or casual entertaining, it’s a complete meal packed with protein, whole grains, and vibrant herbs.
Ingredients
For the Skirt Steak Marinade
- 1 ½ pounds skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- Juice of 1 lemon
For the Couscous Salad
- 1 cup couscous
- 1 cup boiling water
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, smoked paprika, and juice of 1 lemon to create the marinade.
- Marinate the Skirt Steak: Rub the marinade evenly over the skirt steak and let it sit at room temperature for 15 to 30 minutes to allow the flavors to penetrate the meat.
- Cook the Couscous: Place couscous in a heatproof bowl with 1 tablespoon olive oil and ½ teaspoon salt. Pour boiling water over it, cover, and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains.
- Make the Couscous Salad: Toss the fluffed couscous with halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, chopped mint, lemon zest, lemon juice, and 2 tablespoons olive oil. Season with salt and pepper to taste.
- Preheat the Grill: Heat grill to high temperature to ensure a good sear on the steak.
- Grill the Skirt Steak: Place the marinated steak on the grill and cook for 3–4 minutes per side for medium-rare, or until desired doneness is reached.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest for 5 to 10 minutes to retain juices. Slice thinly against the grain to maximize tenderness.
- Serve: Plate the sliced skirt steak over a bed of the lemon herb couscous salad and enjoy.
Notes
- Skirt steak can be substituted with flank steak or sirloin depending on availability.
- Allow the steak to rest before slicing to keep it juicy and tender.
- For extra richness, add crumbled feta cheese or sliced avocado to the couscous salad.
