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
Scale
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.
