Grilled Skirt Steak with Lemon Herb Couscous Salad

Ingredients

• 1.5 pounds skirt steak
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• Optional: 1 teaspoon chili flakes for added spice and heat
• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Optional: Add crumbled feta cheese or olives for a salty contrast
• Note: Choose high-quality olive oil for a richer flavor
• Note: Fresh herbs are key to achieving the best flavor in this salad

Instructions

1. In a bowl, combine olive oil, soy sauce, balsamic vinegar, minced garlic, black pepper, salt, and rosemary to make the marinade. Ensure the ingredients are well mixed for a consistent flavor.
2. Place the skirt steak in a resealable bag and pour the marinade over it. Seal the bag, removing excess air, and ensure the steak is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat your grill to medium-high heat. Remove the steak from the marinade, shaking off excess to avoid flare-ups.
4. Grill the skirt steak for 4-5 minutes on each side, or until the internal temperature reaches 130°F for medium-rare. Adjust the time for your preferred doneness.
5. Remove from the grill and let the steak rest for at least 5 minutes before slicing thinly against the grain.
6. Place the couscous in a large bowl and pour over the boiling water. Cover and let it sit for 5 minutes until the water is absorbed.
7. Fluff the couscous with a fork and let it cool slightly.
8. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
9. Add the cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous. Pour the dressing over the salad and toss to combine.