Enjoy a delightful summer meal with this Grilled Skirt Steak with Lemon Herb Couscous Salad. Combining the rich, savory flavors of marinated skirt steak with the bright, fresh tastes of lemon herb couscous, this dish is perfect for outdoor gatherings or a quick weeknight dinner. The contrast between the juicy steak and the zesty salad makes for a satisfying and nutritious meal. Let’s dive into the ingredients and steps to create this delicious and nutritious meal!
Ingredients
- For the Grilled Skirt Steak:
- 2 pounds skirt steak – Look for a well-marbled cut for enhanced flavor and tenderness.
- 1/4 cup olive oil – Extra virgin olive oil is preferred for its superior taste.
- 1/4 cup soy sauce or tamari (for gluten-free option) – Tamari is a great choice for those avoiding gluten.
- 2 tablespoons balsamic vinegar – This adds a sweet and tangy flavor profile to the marinade.
- 3 garlic cloves, minced – Fresh garlic provides a robust aroma and flavor.
- 1 tablespoon fresh rosemary, chopped – Fresh herbs elevate the dish significantly.
- 1 tablespoon fresh thyme, chopped – Thyme adds a subtle earthiness that complements the steak.
- 1 teaspoon black pepper – Freshly ground pepper will offer the best flavor.
- 1 teaspoon salt – Use kosher salt for a balanced seasoning.
- For the Lemon Herb Couscous Salad:
- 1 cup couscous – Use whole wheat couscous for added fiber and nutrients.
- 1 1/4 cups vegetable or chicken broth – Homemade broth enhances the flavor; low-sodium options are best.
- 1/2 cup cherry tomatoes, halved – Fresh tomatoes add sweetness and juiciness to the salad.
- 1/2 cucumber, diced – Choose a firm cucumber for crunch; English cucumbers work well.
- 1/4 cup red onion, finely chopped – Soak in cold water for a milder flavor if desired.
- 1/4 cup fresh parsley, chopped – Parsley not only adds color but also a fresh taste.
- 1/4 cup fresh mint, chopped – Mint brings a refreshing twist to the dish.
- Juice of 1 lemon – Freshly squeezed lemon juice brightens the flavors of the salad.
- 2 tablespoons lemon vinaigrette dressing – A homemade vinaigrette can elevate this dish even further.
- Salt and pepper to taste – Adjust seasoning according to your preference.
Steps / Instructions
- Marinate the Skirt Steak: In a large bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, rosemary, thyme, black pepper, and salt until well combined. Add the skirt steak, ensuring it is fully coated with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for optimal flavor infusion. The longer it marinates, the more tender and flavorful it will become.
- Prepare the Couscous: In a medium saucepan, bring 1 1/4 cups of broth to a rolling boil. Stir in couscous, remove from heat, cover tightly, and let sit for about 5 minutes, or until the couscous has absorbed the liquid completely. Fluff with a fork to separate the grains and let cool to room temperature.
- Mix the Salad Ingredients: In a large mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with freshly squeezed lemon juice and lemon vinaigrette dressing. Toss gently to combine all ingredients evenly and season with salt and pepper to taste, ensuring each bite is flavorful.
- Grill the Steak: Preheat your grill to medium-high heat (about 400°F). Remove the skirt steak from the marinade and let any excess drip off to prevent flare-ups. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness, indicated by a nice char and slight firmness to the touch. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
- Rest the Steak: Transfer the grilled skirt steak to a cutting board and let it rest for at least 5 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist bite when sliced.
- Slice and Serve: Slice the skirt steak against the grain into thin strips, which helps maintain tenderness. Serve the steak over a generous portion of lemon herb couscous salad. Enjoy your Grilled Skirt Steak with Lemon Herb Couscous Salad warm or at room temperature for the best flavors!
Tips & Tricks
- Quality Ingredients: Use high-quality, grass-fed skirt steak for the best flavor and texture. Fresh herbs are key to a vibrant couscous salad, so opt for organic when possible.
- Make Ahead: You can marinate the skirt steak the night before for deeper flavor. The couscous salad can also be made a few hours in advance, allowing the flavors to meld beautifully.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat to avoid overcooking, or enjoy it cold in a salad.
- Common Mistakes: Avoid overcooking the steak; it cooks quickly due to its thinness. Always let it rest before slicing to ensure juicier meat. A common mistake is not seasoning enough, so remember to taste as you go!
- Grilling Technique: Ensure the grill is hot before placing the steak on it to achieve a good sear. Avoid moving the steak too much while cooking to develop those beautiful grill marks and maximize flavor.
Variations
- Vegan Option: Substitute skirt steak with grilled portobello mushrooms or marinated tofu for a plant-based alternative that still offers a satisfying texture.
- Gluten-Free: Use gluten-free soy sauce or tamari and ensure your couscous is labeled gluten-free or replace it with quinoa for a nutty flavor and added protein.
- Flavor Variations: Try different herbs like cilantro or basil in the couscous salad for a unique twist. Adding feta cheese can also enhance the Mediterranean flavor of the dish.
Grilled Skirt Steak with Lemon Herb Couscous Salad
Enjoy a delightful summer meal with this Grilled Skirt Steak with Lemon Herb Couscous Salad. Combining the rich, savory flavors of marinated skirt steak with the bright, fresh tastes of lemon herb couscous, this dish is perfect for outdoor gatherings or a quick weeknight dinner. The contrast between the juicy steak and the zesty salad makes for a satisfying and nutritious meal.
Ingredients
- 2 pounds skirt steak
- 1/4 cup olive oil
- 1/4 cup soy sauce or tamari
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup couscous
- 1 1/4 cups vegetable or chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 2 tablespoons lemon vinaigrette dressing
- Salt and pepper to taste
Directions
In a large bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, rosemary, thyme, black pepper, and salt until well combined. Add the skirt steak, ensuring it is fully coated with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for optimal flavor infusion.
In a medium saucepan, bring 1 1/4 cups of broth to a rolling boil. Stir in couscous, remove from heat, cover tightly, and let sit for about 5 minutes, or until the couscous has absorbed the liquid completely. Fluff with a fork to separate the grains and let cool to room temperature.
In a large mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with freshly squeezed lemon juice and lemon vinaigrette dressing. Toss gently to combine all ingredients evenly and season with salt and pepper to taste.
Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and grill for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
Transfer the grilled skirt steak to a cutting board and let it rest for at least 5 minutes.
Slice the skirt steak against the grain into thin strips and serve over a generous portion of lemon herb couscous salad.
Nutrition Facts
Recipe Reviews
- ★★★★★
Excellent recipe!
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