Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad is the perfect summer dish that combines bold flavors and a refreshing, light side. The steak is marinated in a zesty lemon-olive oil vinaigrette, grilled to juicy perfection, and paired with a vibrant couscous salad packed with fresh herbs, cucumber, and feta. This easy-to-make recipe is perfect for a family dinner, weekend barbecue, or even as leftovers for lunch the next day.

Why This Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is Perfect for Summer

If you’re looking for a meal that is both healthy and bursting with flavor, Grilled Skirt Steak with Lemon Herb Couscous Salad is the answer. The juicy grilled steak offers a rich, smoky flavor while the couscous salad provides a cool, tangy contrast. The quick grilling time for the skirt steak makes it ideal for a weeknight dinner, and the couscous salad can be prepared in advance, saving you time. This meal is not only quick but also balanced, offering a mix of protein, fiber, and healthy fats to fuel your day.

Ingredients

• Skirt Steak: A flavorful and tender cut of beef, perfect for grilling.
• Olive Oil: Adds richness and moisture to the marinade.
• Fresh Lemon Juice: Provides a bright, tangy flavor that elevates the steak and salad.
• Honey: Adds a subtle sweetness that balances the acidity of the lemon.
• Garlic: A key ingredient that infuses the steak and salad with a savory depth.
• Dijon Mustard: Offers a sharp, spicy note to the marinade.
• Dried Oregano: A classic herb that complements the flavors of the steak.
• Kosher Salt & Black Pepper: Essential for seasoning the steak and couscous salad.
• Pearl Couscous: A heartier, slightly chewy pasta that works well with the fresh ingredients.
• Mini Cucumber: Adds crispness and freshness to the couscous salad.
• Scallions: Provide a mild onion flavor to complement the other ingredients.
• Fresh Dill and Parsley: These herbs bring a fresh, grassy note to the couscous salad.
• Feta (or Non-Dairy Alternative): Crumbled feta adds a tangy, creamy element to the salad.

Alternative Ingredient Suggestions

If you don’t have all the ingredients on hand, or need to accommodate dietary preferences, here are some swaps you can make:

• Skirt Steak: Flank steak or sirloin can be used as an alternative.
• Couscous: Orzo pasta works just as well if you can’t find pearl couscous.
• Feta: You can replace this with a dairy-free cheese or even goat cheese for a different texture and flavor.
• Honey: Agave or maple syrup can be used as a substitute for honey.

Step-by-Step Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, oregano, salt, and black pepper. This marinade will not only flavor the steak but also serve as the dressing for the couscous salad.
2. Marinate the Steak: Place the skirt steak in a shallow dish and pour half of the marinade over it. Turn the steak to coat it evenly and cover with plastic wrap. Marinate for 30 to 45 minutes at room temperature, or up to 2 hours in the fridge.
3. Cook the Couscous: While the steak marinates, cook the couscous according to the package instructions. Once cooked, drain it, rinse with cold water, and pat dry.
4. Prepare the Salad: In a large bowl, toss the couscous with the remaining marinade, chopped cucumber, scallions, dill, parsley, and crumbled feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
5. Grill the Skirt Steak: Preheat your grill to medium-high heat (450°-500°F). Grill the skirt steak for 3 to 4 minutes per side, depending on your preferred level of doneness. Use a sharp knife to slice the steak against the grain to ensure tenderness.
6. Serve and Enjoy: Plate the couscous salad, top with slices of the grilled skirt steak, and finish with a squeeze of fresh lemon juice. Optionally, sprinkle with flaky sea salt for extra flavor.

Tips & Tricks

• Rest the Steak: After grilling, let the steak rest for at least 10 minutes before slicing. This helps the juices redistribute and prevents the meat from becoming tough.
• Properly Slice the Steak: Cutting the steak against the grain ensures the meat stays tender.
• Don’t Skip Chilling the Salad: Allowing the couscous salad to chill enhances the flavor as the marinade has time to soak in.
• Make-Ahead: This recipe works great for leftovers! The salad keeps well in the fridge, and the grilled steak can be enjoyed cold the next day.

Pairing Ideas and Variations

For a full meal, pair your Grilled Skirt Steak with Lemon Herb Couscous Salad with a light, crisp white wine like Sauvignon Blanc. You could also add grilled vegetables or a simple green salad with a lemon vinaigrette to complete the meal. For a spicier twist, consider adding chili flakes to the couscous or topping the steak with a dollop of chimichurri sauce.

Make It Your Own

While this Grilled Skirt Steak with Lemon Herb Couscous Salad recipe is already a winner, don’t hesitate to make it your own. You can add your favorite herbs to the couscous salad, such as mint for a refreshing twist, or throw in some roasted nuts for crunch.

Conclusion

Grilled Skirt Steak with Lemon Herb Couscous Salad is the ultimate combination of juicy, flavorful steak and a refreshing, herb-infused salad. This dish brings together the best of summer with minimal prep time and maximum flavor, making it a fantastic choice for busy weeknights or weekend get-togethers. The zesty lemon marinade enhances the tender skirt steak, while the couscous salad offers a cool, tangy complement. Whether served warm or as a delightful leftover, this recipe will quickly become a favorite in your meal rotation. Try it out for your next family dinner, and enjoy the burst of fresh flavors with every bite!

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