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Grilled Skirt Steak with Lemon Herb Couscous Salad

A delectable dish combining rich grilled skirt steak and a zesty lemon herb couscous salad. Perfect for barbecues or cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb skirt steak Can substitute with flank steak or sirloin.
For the Couscous Salad
  • 2 cups couscous Can be replaced with quinoa or farro.
  • 1 lemon juiced and zested For dressing and flavor.
  • 1/4 cup olive oil Substitute with avocado oil for a higher smoke point.
  • 1 cup cherry tomatoes Halved for the salad.
  • 1 cucumber diced
  • 1/4 cup fresh parsley Chopped.
  • 1/4 cup fresh mint Chopped.
  • to taste Salt and pepper

Method
 

Grill the Skirt Steak
  1. Preheat the grill to medium-high heat. Season the skirt steak generously with salt and pepper.
  2. Grill the steak for about 4-5 minutes on each side for medium-rare.
  3. Once cooked, let it rest for a few minutes before slicing.
Prepare the Couscous
  1. Cook the couscous according to package instructions, typically about 10 minutes.
  2. In a separate bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper to create a refreshing dressing.
Combine the Salad
  1. In a large mixing bowl, combine the cooked couscous with cherry tomatoes, diced cucumber, chopped parsley, and mint.
  2. Drizzle the lemon dressing over the mixture and toss gently to combine all ingredients evenly.
Serve
  1. Slice the rested skirt steak against the grain and serve over a generous portion of the couscous salad, ensuring that each serving captures the vibrant flavors.

Notes

Store leftover steak and couscous salad separately in airtight containers in the refrigerator. Enjoy within 2-3 days. Reheat steak gently in a skillet to prevent drying out.