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
Scale
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.
