There is something truly special about the combination of smoky, tender grilled steak paired with a bright, fresh couscous salad, which makes the Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe an absolute favorite for any occasion. Whether you’re firing up the grill on a warm evening or preparing a vibrant meal to impress friends, this dish delivers a beautiful balance of bold flavors, perfect textures, and refreshing herbs that will leave you craving every last bite. It’s a celebration of Mediterranean-inspired ingredients that come together so effortlessly, making it a must-try recipe you’ll want to serve again and again.
Ingredients You’ll Need
Each ingredient in this Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe plays a crucial role, combining simplicity and freshness to deliver layers of flavor, texture, and color. From the zesty lemon to aromatic herbs and a perfectly seasoned steak, it all comes together in harmony for a dish that’s greater than the sum of its parts.
- 1 1/2 pounds skirt steak: This cut is perfect for grilling with a deep, beefy flavor and delicious texture when sliced thinly against the grain.
- 2 tablespoons olive oil: Used for marinating the steak as well as dressing the couscous, it adds richness and a subtle fruity note.
- 2 cloves garlic minced: Infuses the steak with aromatic depth that complements the smoky grill taste.
- 1 teaspoon kosher salt: Essential for seasoning the steak and the couscous salad to bring out their best flavors.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity to both components of the dish.
- 1/2 teaspoon smoked paprika: Provides a smoky, slightly sweet undertone that elevates the steak’s flavor profile.
- 1 teaspoon chopped fresh oregano or thyme: These herbs give an earthy, herbaceous note that pairs beautifully with the lemon zest.
- Zest of 1 lemon: Brightens the steak and the salad with fresh citrus aroma and flavor.
- 1 cup dry couscous: A quick-cooking grain that forms the light, fluffy base of the salad.
- 1 cup boiling water or broth: Hydrates the couscous and adds subtle savoriness when broth is used.
- Juice of 1 lemon: Provides tang and freshness to the couscous salad dressing.
- 1/3 cup chopped fresh parsley: A classic herb imparting bright, grassy flavor and vibrant green color.
- 1/4 cup chopped fresh mint: Adds a cool, refreshing contrast that elevates the salad’s complexity.
- 1/2 cup diced cucumber: Brings crisp texture and light flavor.
- 1/2 cup halved cherry tomatoes: Pops of juicy sweetness and vivid red color make the salad truly appealing.
- 2 tablespoons thinly sliced red onion: Offers a mild pungency and subtle crunch, balancing the herbs and citrus beautifully.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Step 1: Marinate the Skirt Steak
Start by mixing olive oil, minced garlic, kosher salt, black pepper, smoked paprika, fresh oregano or thyme, and lemon zest in a small bowl. This marinade will infuse the skirt steak with layers of flavor that are zesty, smoky, and herbaceous. Rub this mixture thoroughly all over the steak and let it rest at room temperature for 20 to 30 minutes. This short marinating time allows the steak to soak up the flavors without losing its beautiful texture.
Step 2: Prepare the Lemon Herb Couscous Salad
While the steak marinates, get your couscous ready. Place the dry couscous in a heatproof bowl and pour boiling water or broth over it. Cover and let it steam for about 5 minutes until the couscous absorbs the liquid and becomes tender. Fluff it with a fork to separate the grains, then drizzle in olive oil, fresh lemon juice, salt, and pepper. Toss in the chopped parsley, mint, cucumber, cherry tomatoes, and thinly sliced red onion, and gently combine everything. This salad is fresh, bright, and packed with herbaceous flavor—a perfect contrast to the grilled meat.
Step 3: Grill the Skirt Steak
Heat your grill or grill pan to high heat for a great sear. Place the marinated skirt steak on the grill, cooking each side for about 3 to 4 minutes for a tender medium-rare finish. The high heat creates a beautiful crust on the outside while keeping the inside juicy and flavorful. Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 minutes. Resting locks in the juices and makes sure every bite is tender.
Step 4: Slice and Serve
To keep your steak tender and easy to enjoy, slice it thinly against the grain. Serving it alongside or on top of the lemon herb couscous salad creates a harmonious plate where smoky meat meets refreshing, textured salad. It’s simple but deeply satisfying.
How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Garnishes
To elevate your presentation and flavor, consider garnishing with extra fresh herbs such as parsley or mint for a burst of color and aroma. A sprinkle of crumbled feta cheese or a few Kalamata olives on the couscous salad add a delightful salty tang that complements the steak beautifully. For a finishing touch, a light drizzle of good-quality olive oil or a few lemon wedges on the side invites guests to add a little more brightness if they like.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round it out, consider simple grilled vegetables like asparagus or bell peppers that echo the smoky notes of the steak. A side of roasted garlic mashed potatoes or even a crisp green salad with a lemon vinaigrette can balance the meal and add even more textures and flavors to delight your palate.
Creative Ways to Present
If you’re hosting a BBQ or casual dinner, you can serve the sliced skirt steak on a large platter alongside a colorful bowl of the lemon herb couscous salad for a vibrant family-style spread. Alternatively, build individual bowls layering the couscous salad first, topped with slices of steak and garnishes, making it easy for everyone to enjoy a perfectly portioned meal that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover grilled skirt steak and lemon herb couscous salad store well in separate airtight containers in the refrigerator. The steak is best enjoyed within 2 to 3 days to maintain its tenderness and flavor, while the couscous salad stays fresh and vibrant for up to 3 days thanks to the herbs and fresh vegetables.
Freezing
While skirt steak freezes well, the couscous salad with fresh herbs and vegetables does not freeze optimally because of texture changes. If you want to freeze leftovers, slice and freeze the steak separately in an airtight vacuum-sealed bag or a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftover skirt steak gently in a skillet over medium-low heat or briefly in the microwave to avoid making it tough. The couscous salad is best served cold or at room temperature, so just give it a gentle stir before serving to refresh its flavors.
FAQs
What is the best way to cook skirt steak?
Because skirt steak is thin and full of flavor, grilling it over high heat for a short time (about 3 to 4 minutes per side) is ideal. This method gives it a delicious sear while keeping the inside juicy and tender. Letting the steak rest after grilling is key for retaining juices.
Can I use a different cut of steak for this recipe?
Yes! While skirt steak is perfect for its texture and flavor, flank steak or hanger steak can be good alternatives. Just adjust cooking times accordingly and make sure to slice thinly against the grain for tenderness.
Is it necessary to let the steak marinate?
Marinating enhances the flavors and helps tenderize the skirt steak, but if you’re short on time, a quick rub of seasonings and lemon zest right before grilling still produces a tasty result.
How do I keep the couscous salad from getting mushy?
Using boiling water or broth to soak the couscous rather than boiling it prevents overcooking. Fluffing it gently with a fork and adding fresh vegetables just before serving keeps the texture light and refreshing.
Can I prepare this recipe for a large group?
Absolutely! Both the steak and couscous salad scale up nicely. Just adjust cooking time for the steak if grilling in batches, and prepare larger portions of the salad in advance, keeping herbs and fresh veggies added at the last moment for optimum freshness.
Final Thoughts
There is truly nothing like the joy of biting into juicy, flavorful grilled skirt steak alongside a zesty, herb-filled lemon couscous salad. This Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is not only straightforward and quick to prepare but also elegant and satisfying enough to impress any guest or simply treat yourself. I encourage you to try it soon and experience how these vibrant, wholesome ingredients come together in a meal that’s both comforting and exciting.
Print
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
This Grilled Skirt Steak with Lemon Herb Couscous Salad is a vibrant and flavorful Mediterranean-inspired dish perfect for an easy summer dinner. Tender skirt steak is marinated with garlic, smoked paprika, and fresh herbs then grilled to juicy perfection. Served alongside a refreshing lemony couscous salad tossed with fresh parsley, mint, cucumber, cherry tomatoes, and red onion, this meal balances hearty protein with crisp, bright vegetables for a delightful and well-rounded plate.
Ingredients
For the Steak
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon chopped fresh oregano or thyme
- Zest of 1 lemon
For the Couscous Salad
- 1 cup dry couscous
- 1 cup boiling water or broth
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 2 tablespoons thinly sliced red onion
Instructions
- Marinate the Steak: In a small bowl, combine olive oil, minced garlic, kosher salt, black pepper, smoked paprika, fresh oregano or thyme, and lemon zest. Rub this marinade thoroughly over the skirt steak, ensuring an even coating. Let the steak sit at room temperature for 20 to 30 minutes to absorb the flavors.
- Prepare the Couscous: Place the dry couscous in a heatproof bowl. Pour boiling water or broth over it, cover the bowl tightly, and let the couscous steam for 5 minutes until it absorbs the liquid. Fluff the couscous gently with a fork to separate the grains.
- Mix the Salad: To the fluffed couscous, stir in olive oil, lemon juice, salt, and pepper. Add chopped parsley, mint, diced cucumber, halved cherry tomatoes, and sliced red onion. Toss gently to evenly combine all the fresh ingredients with the couscous.
- Grill the Steak: Preheat your grill or grill pan to high heat. Place the marinated skirt steak on the grill and cook for about 3 to 4 minutes per side for medium-rare doneness, adjusting the time if you prefer it more or less cooked.
- Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 5 minutes to redistribute the juices. Slice the steak thinly against the grain to ensure maximum tenderness.
- Serve: Plate the sliced skirt steak alongside or on top of the lemon herb couscous salad. Optionally garnish or add extras like crumbled feta or olives for added flavor and presentation.
Notes
- For extra flavor, try adding crumbled feta cheese or olives to the couscous salad.
- Always slice skirt steak thinly against the grain to keep it tender and easy to chew.
- You can substitute broth for boiling water to infuse more flavor into the couscous if desired.
- Allowing the steak to rest after grilling is crucial to keeping the meat juicy.
