Grilled Skirt Steak with Lemon Herb Couscous Salad

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the grilled skirt steak to a cutting board and let it rest for at least 5 minutes.
6. Slice the skirt steak against the grain into thin strips and serve over a generous portion of lemon herb couscous salad.

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