Print

Grilled Skirt Steak with Lemon Herb Couscous Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Skirt Steak with Lemon Herb Couscous Salad is one of those meals that feels like a celebration of fresh, vibrant flavors. The juicy, tender skirt steak is marinated in a blend of savory ingredients, then grilled to smoky perfection. It pairs beautifully with the zesty couscous salad, made with bright lemon and fresh herbs, which offers a refreshing contrast to the rich steak. Together, this dish strikes the perfect balance between hearty and light, making it ideal for both casual weeknight dinners or special summer gatherings.

Ingredients

Scale

For the Grilled Skirt Steak

  • 1 ½ lbs skirt steak
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice

For the Lemon Herb Couscous Salad

  • 1 cup couscous
  • 1 ¼ cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Instructions

Marinate and Grill the Steak

  1. Marinate the Steak: In a shallow dish, combine olive oil, garlic, soy sauce, smoked paprika, lemon juice, salt, and black pepper. Add the skirt steak and marinate for at least 15 minutes.
  2. Preheat the Grill: Preheat your grill or grill pan over medium-high heat.
  3. Grill the Steak: Place the marinated steak on the grill and cook for 3-4 minutes per side for medium-rare. Adjust the cooking time based on your preferred doneness.
  4. Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.

Prepare the Lemon Herb Couscous Salad

  1. Cook the Couscous: Bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  2. Combine the Salad Ingredients: In a large bowl, mix the cooked couscous with cherry tomatoes, cucumber, red onion, parsley, and mint.
  3. Dress the Salad: Add lemon zest, lemon juice, olive oil, salt, and pepper. Toss to combine.

Assemble and Serve

  1. Plate the Dish: Arrange slices of the grilled skirt steak alongside a generous portion of the couscous salad.
  2. Garnish and Enjoy: Garnish with extra lemon zest and a sprinkle of fresh herbs if desired. Serve warm.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/grilled-skirt-steak-with-lemon-herb-couscous-salad/