Grilled Skirt Steak with Lemon Herb Couscous

Why Make This Recipe

Grilled Skirt Steak with Lemon Herb Couscous is a delicious and satisfying meal perfect for any occasion. The juicy, flavorful steak paired with bright and refreshing couscous makes it a standout dish. It’s easy to prepare, yet elegant enough for entertaining guests. Whether you’re hosting a barbecue or just looking for a comforting dinner, this recipe hits all the right notes.

How to Make Grilled Skirt Steak with Lemon Herb Couscous

Ingredients:

• 1.5 lb skirt steak
• 1 cup pearl couscous
• 0.25 cup olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 0.25 cup fresh parsley and mint, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced

Directions:

1. Combine half of the olive oil, lemon zest, and minced garlic in a bowl. Coat the skirt steak evenly and let it marinate for about 30 minutes.
2. Cook pearl couscous in salted boiling water until tender and al dente. Drain and rinse under cold water to stop the cooking process.
3. In a bowl, whisk together the remaining olive oil, lemon juice, and chopped herbs. Toss the dressing with the couscous, diced cucumber, and cherry tomatoes.
4. Heat a grill or cast iron skillet over high heat. Sear the skirt steak for 3–4 minutes per side until nicely browned and cooked to your desired doneness.
5. Remove the steak from heat and allow it to rest for 10 minutes before slicing thinly against the grain.
6. Serve the sliced steak over the lemon herb couscous salad and garnish with extra parsley and mint before serving.

How to Serve Grilled Skirt Steak with Lemon Herb Couscous

This dish is best served immediately while the steak is warm and flavorful. You can plate the couscous salad first, then top it with the sliced steak. For added brightness, sprinkle some extra fresh herbs on top. Pair it with a light salad or grilled vegetables for a complete meal.

How to Store Grilled Skirt Steak with Lemon Herb Couscous

If you have leftovers, store the dish in an airtight container in the refrigerator. The steak and couscous can stay fresh for up to 3 days. To reheat, warm the steak gently in a skillet and serve it with the chilled or slightly warmed couscous salad.

Tips to Make Grilled Skirt Steak with Lemon Herb Couscous

• Marinate the steak for longer, if possible, to enhance the flavor even more.
• Be careful not to overcook the steak; it’s best served medium-rare to medium for optimal juiciness.
• Feel free to add more vegetables to the couscous salad, like bell peppers or avocados, for extra texture and taste.

Variation

You can switch up the protein by using flank steak or chicken breast instead of skirt steak. Additionally, quinoa or bulgur can replace the pearl couscous for a different grain option.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the couscous salad ahead of time and marinate the steak. Just cook the steak right before serving.

2. What if I don’t have skirt steak?
You can use flank steak or another cut of beef that is suitable for grilling. Choose a cut that is flavorful and tender.

3. How do I know when the steak is done?
Use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130-135°F; for medium, aim for 140-145°F.

Grilled Skirt Steak with Lemon Herb Couscous

A delicious grilled skirt steak served over bright and refreshing lemon herb couscous, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Skirt Steak

• 1.5 lb skirt steak
• 0.25 cup olive oil divided
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced

For the Couscous Salad

• 1 cup pearl couscous
• 0.25 cup fresh parsley and mint, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved

Method

 

Marinating the Steak

1. Combine half of the olive oil, lemon zest, and minced garlic in a bowl. Coat the skirt steak evenly and let it marinate for about 30 minutes.

Cooking the Couscous

1. Cook pearl couscous in salted boiling water until tender and al dente. Drain and rinse under cold water to stop the cooking process.

Preparing the Salad

1. In a bowl, whisk together the remaining olive oil, lemon juice, and chopped herbs. Toss the dressing with the couscous, diced cucumber, and cherry tomatoes.

Grilling the Steak

1. Heat a grill or cast iron skillet over high heat. Sear the skirt steak for 3–4 minutes per side until nicely browned and cooked to your desired doneness.
2. Remove the steak from heat and allow it to rest for 10 minutes before slicing thinly against the grain.

Serving

1. Serve the sliced steak over the lemon herb couscous salad and garnish with extra parsley and mint before serving.

Notes

Marinate the steak for longer, if possible, to enhance flavor. Be careful not to overcook the steak; it’s best served medium-rare to medium for optimal juiciness. Feel free to add more vegetables like bell peppers or avocados for extra texture and taste.