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Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad

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Discover the perfect summer meal with Grilled Skirt Steak accompanied by a vibrant Lemon Herb Couscous Salad. This dish features juicy skirt steak marinated in a zesty lemon-olive oil blend, delivering a burst of flavor in every bite. The couscous salad is not only refreshing but also packed with fresh herbs and crunchy vegetables, making it a delightful addition to any occasion. Whether you’re hosting a family gathering or enjoying a casual weeknight dinner, this recipe is sure to impress everyone at the table.

Ingredients

Scale
  • 1 1/2 lbs skirt steak
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 cup dry Israeli couscous
  • 1 mini cucumber, chopped
  • 4 scallions, chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup crumbled feta (or non-dairy alternative)
  • 1 tbsp honey
  • 4 garlic cloves, minced
  • 1 1/2 tsp dijon mustard
  • 1 tsp dried oregano
  • 1 3/4 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Marinate the Skirt Steak: Whisk together olive oil, lemon juice, honey, minced garlic, dijon mustard, oregano, kosher salt, and black pepper. Place steak in a shallow dish and pour half of the marinade over it. Let it marinate at room temperature for 30-45 minutes.
  2. Prepare the Couscous Salad: Cook Israeli couscous according to package instructions. Drain and rinse under cold water. Toss with remaining marinade, chopped cucumber, scallions, dill, parsley, and feta. Season with salt and pepper. Refrigerate until ready to serve.
  3. Grill the Steak: Preheat grill to medium-high heat (450°-500°F). Grill skirt steak for about 3-4 minutes on each side until desired doneness is reached. Let rest for 10 minutes before slicing against the grain.
  4. Serve: Plate sliced steak alongside couscous salad and garnish with extra lemon juice if desired.

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