Summer grilling season calls for dishes that are both delicious and refreshing. One standout option is the Grilled Skirt Steak with Lemon Herb Couscous Salad. This dish combines the robust flavors of marinated skirt steak with a zesty, vibrant salad that features couscous, fresh herbs, and a citrusy dressing. Perfect for outdoor gatherings or quick weeknight meals, this recipe delivers Mediterranean flavors in a healthy, protein-packed format. Let’s dive into the details and learn how to create this mouthwatering meal!

Ingredients

• For the Grilled Skirt Steak:
  • 1.5 pounds skirt steak, ideally grass-fed for enhanced flavor
  • 3 tablespoons olive oil, preferably extra virgin for a richer taste
  • 2 tablespoons balsamic vinegar, which will add depth and sweetness
  • 3 cloves garlic, minced, to infuse the marinade with aromatic flavor
  • 1 teaspoon dried oregano, a classic herb that complements the steak
  • 1 teaspoon salt, adjust based on personal preference or dietary needs
  • ½ teaspoon black pepper, freshly ground for the best flavor
  • 1 teaspoon smoked paprika, which adds a subtle smoky taste to the meat
• For the Lemon Herb Couscous Salad:
  • 1 cup couscous, a light and fluffy grain that absorbs flavors well
  • 1 ¼ cups vegetable broth or water, using broth enhances the couscous flavor
  • 1 cup cherry tomatoes, halved for sweetness and color
  • 1 cucumber, diced, adding a refreshing crunch
  • ½ red onion, finely chopped, for a bit of sharpness
  • 1 cup fresh parsley, chopped, offering a bright, fresh taste
  • ½ cup fresh mint, chopped, which elevates the dish’s aromatic quality
  • Juice of 1 lemon, providing a zesty, tangy element
  • 3 tablespoons olive oil, to dress the salad harmoniously
  • Salt and pepper to taste, balancing the flavors of the salad

Steps / Instructions

1. Prepare the Marinade: In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, pepper, and smoked paprika until well combined. This marinade will not only flavor the meat but also help to tenderize it, making each bite juicy and flavorful.
2. Marinate the Skirt Steak: Place the skirt steak in a resealable plastic bag or a shallow dish, then pour the marinade over the steak. Ensure the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
3. Cook the Couscous: In a saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork. This resting period allows the couscous to absorb all the liquid and become perfectly tender. Allow it to cool slightly to room temperature.
4. Make the Salad: In a large bowl, combine the cooled couscous with cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently until everything is well mixed, ensuring the vibrant colors and flavors are evenly distributed throughout the salad.
5. Grill the Skirt Steak: Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 3-4 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended for skirt steak). Look for nice grill marks and a slight char to indicate it’s ready.
6. Rest and Slice: Once cooked, remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute for a more flavorful bite. Slice against the grain into thin strips, which helps maintain tenderness and makes for an attractive presentation.
7. Serve: Arrange the sliced grilled skirt steak over a bed of lemon herb couscous salad. Enjoy while warm! This dish is perfect for al fresco dining and pairs wonderfully with a glass of chilled white wine.

Tips & Tricks

To ensure the best results with your Grilled Skirt Steak with Lemon Herb Couscous Salad, consider the following tips: You can learn more about this topic.

• Ingredient Quality: Choose high-quality skirt steak, as the flavor and tenderness will significantly impact your dish. Grass-fed options are often more flavorful and healthier.
• Marination Time: For optimal flavor, marinate the steak for at least 4 hours; overnight is ideal. This longer marination allows the garlic and herbs to penetrate deeply into the meat.
• Cooking Temperature: Ensure your grill is hot before adding the steak to get a good sear. This helps lock in the juices and creates a nice crust. A well-heated grill is crucial for achieving that sought-after char.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently on low heat to avoid drying it out; consider using a skillet with a touch of water to maintain moisture.
• Make-Ahead: You can prepare the couscous salad a day ahead. Just add the dressing right before serving to keep it fresh and vibrant, as the herbs can wilt if left too long.
• Avoid Overcooking: Skirt steak can become tough if overcooked. Use a meat thermometer to check for doneness; aim for 130-135°F for medium-rare. Keep in mind that the steak will continue to cook slightly after being removed from the grill.

Variations

There are countless ways to enjoy this dish. Here are some variation ideas: Check out our related guide for more tips.

• Protein Alternatives: Substitute skirt steak with flank steak, chicken breast, or even tofu for a vegetarian twist. This adaptability allows you to cater to various dietary preferences.
• Couscous Substitutes: For a gluten-free option, use quinoa or cauliflower rice in place of couscous. These alternatives provide a unique texture and can be just as flavorful.
• Herb Mix: Experiment with different herbs like basil, cilantro, or dill to customize the flavor profile of your salad. A mix of fresh herbs can elevate the dish in delightful ways.
• Additions: Consider adding feta cheese or olives for a more Mediterranean flair. These ingredients can introduce additional creaminess and a salty contrast to the fresh vegetables.

Print

Grilled Skirt Steak with Lemon Herb Couscous Salad

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mediterranean Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

1 hr

🍳

Cook Time

12 min

🔥

Calories

500 kcal

This dish combines the robust flavors of marinated skirt steak with a zesty, vibrant salad that features couscous, fresh herbs, and a citrusy dressing. Perfect for outdoor gatherings or quick weeknight meals, this recipe delivers Mediterranean flavors in a healthy, protein-packed format.

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Ingredients

US Metric

• 1.5 pounds skirt steak, ideally grass-fed
• 3 tablespoons olive oil, preferably extra virgin
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup couscous
• 1 ¼ cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil for dressing
• Salt and pepper to taste

Directions

1.

In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, pepper, and smoked paprika until well combined.

2.

Place the skirt steak in a resealable plastic bag or a shallow dish, then pour the marinade over the steak. Ensure the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

3.

In a saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork and allow it to cool slightly.

4.

In a large bowl, combine the cooled couscous with cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently until well mixed.

5.

Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 3-4 minutes per side or until it reaches your desired level of doneness.

6.

Once cooked, remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.

7.

Arrange the sliced grilled skirt steak over a bed of lemon herb couscous salad and serve warm.

Nutrition Facts

Calories 500 kcal