Grilled Skirt Steak with Lemon Herb Couscous Salad

Ingredients

• 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

Instructions

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