Description
Grilled Skirt Steak with Lemon Herb Couscous Salad is a vibrant, flavor-packed dish perfect for summer gatherings or weeknight dinners. Juicy skirt steak, marinated in garlic and lemon, pairs beautifully with a refreshing couscous salad featuring crunchy cucumber and sweet cherry tomatoes. This delightful combination not only pleases the palate but also creates lasting memories around the dinner table.
Ingredients
Scale
- 1.5 lbs skirt steak
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- Juice of 1 large lemon
- 1 cup couscous
- 2 cups water
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- Salt and pepper to taste
Instructions
- 1. Marinate the Skirt Steak: In a bowl, whisk olive oil, minced garlic, lemon juice, salt, and pepper. Place skirt steak in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least one hour.
- 2. Prepare the Couscous: Boil 2 cups of water in a saucepan. Stir in couscous and a pinch of salt. Cover and let sit for about five minutes until water is absorbed.
- 3. Chop Veggies & Herbs: Dice cucumber and halve cherry tomatoes. Finely chop parsley and mint.
- 4. Fluff & Combine: Fluff the couscous with a fork in a large mixing bowl. Add chopped vegetables, herbs, and more lemon juice if desired.
- 5. Grill the Skirt Steak: Preheat grill to medium-high heat (400°F). Grill steak for about three minutes on each side for medium-rare. Let rest for five minutes before slicing against the grain.
- 6. Serve: Plate sliced steak alongside lemon herb couscous salad and drizzle with extra lemon juice or olive oil as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 487
- Sugar: 3g
- Sodium: 39mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg