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In the world of culinary delights, few dishes can rival the robust flavors and vibrant colors of Grilled Skirt Steak with Lemon Herb Couscous Salad. This dish seamlessly combines the smoky, tender notes of marinated skirt steak with the refreshing and zesty crunch of a herb-infused couscous salad. Perfect for summer barbecues or a simple family dinner, this recipe not only offers exceptional taste but also showcases the harmony between hearty and light ingredients. In this article, we’ll delve into the origins of skirt steak, the nutritional benefits of couscous, and step-by-step instructions on how to create this mouthwatering meal at home.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Elevate your dinner with this delicious Grilled Skirt Steak paired with a refreshing Lemon Herb Couscous Salad. Marinated in a zesty blend of garlic, spices, and lime, the steak is grilled to perfection and served alongside a colorful salad bursting with cherry tomatoes, cucumber, and fresh herbs. Quick to prepare and perfect for any occasion, this dish is packed with flavor and will impress your family and friends. Enjoy a taste of summer with every bite!
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Ingredients
  

For the Skirt Steak:

1 ½ pounds skirt steak

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

2 tablespoons soy sauce

Juice of 1 lime

For the Lemon Herb Couscous Salad:

1 cup couscous

1 ¼ cups vegetable broth (or water)

1 lemon (zested and juiced)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ cup red onion, finely chopped

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Marinate the Steak: In a bowl, combine olive oil, minced garlic, smoked paprika, salt, black pepper, cumin, soy sauce, and lime juice. Add the skirt steak and coat it in the marinade. Let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

    Prepare the Couscous: In a saucepan, bring the vegetable broth (or water) to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the couscous absorbs the liquid. Fluff with a fork.

      Mix the Salad: In a large bowl, combine the fluffed couscous, lemon zest, lemon juice, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with olive oil, and season with salt and pepper. Toss to combine and set aside.

        Grill the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-6 minutes on each side, or until it reaches your desired level of doneness (medium-rare is recommended at 135°F/57°C). Once cooked, let it rest for 5 minutes before slicing against the grain.

          Serve: Slice the skirt steak thinly and place it on a serving platter alongside the lemon herb couscous salad. Drizzle any remaining marinade from the steak over the plated steak for extra flavor.

            Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings