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Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

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4.3 from 3 reviews

Juicy and tender grilled skirt steak marinated in a zesty lemon-olive oil vinaigrette, served with a refreshing pearl couscous salad infused with fresh herbs and crumbled feta. This vibrant dish is perfect for a light and flavorful summer dinner.

Ingredients

Steak and Marinade

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice, plus more for serving
  • 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, to taste
  • 1 1/2 lbs skirt steak
  • Flaky sea salt (optional)

Lemon Herb Couscous Salad

  • 1 cup dry Israeli (pearl) 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 cheese (or non-dairy alternative)

Instructions

  1. Prepare the Marinade and Marinate Steak: In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, oregano, kosher salt, and freshly ground black pepper until well combined. Place the skirt steak in a shallow dish and pour half of the marinade over it, making sure to turn the steak so it is fully coated on all sides. Cover the dish with plastic wrap and let it marinate for 30 to 45 minutes at room temperature, or up to 2 hours if refrigerated. Before grilling, allow the steak to come to room temperature to ensure even cooking.
  2. Cook and Prepare Couscous Salad: While the steak marinates, cook the Israeli couscous according to package instructions, usually by boiling it in salted water until tender. Drain the couscous into a colander, rinse under cold water to cool completely, then drain well and pat dry to avoid sogginess. In a large bowl, toss the cooled couscous with the remaining half of the marinade, chopped cucumber, scallions, fresh dill, parsley, and crumbled feta cheese. Season the salad with salt and freshly ground black pepper to taste. Keep refrigerated until ready to serve to allow flavors to meld.
  3. Grill the Steak: Preheat your grill to medium-high heat, approximately 450° to 500° F. Remove the steak from the marinade, letting excess drip off, and grill for 3 to 4 minutes per side or until it reaches your desired level of doneness (medium-rare is ideal for skirt steak). Use tongs to turn the steak to avoid piercing the meat and losing juices.
  4. Rest and Serve: Once grilled, transfer the steak to a cutting board and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain to maximize tenderness. Sprinkle with flaky sea salt if desired, and serve with a fresh squeeze of lemon juice alongside the chilled lemon herb couscous salad.

Notes

  • Allowing the steak to rest after grilling is crucial for juicy results.
  • Make sure to slice the skirt steak against the grain to ensure tenderness.
  • The couscous salad can be prepared ahead of time and refrigerated for up to 24 hours.
  • Adjust the honey in the marinade to suit your sweetness preference.
  • If you do not have a grill, a grill pan or broiler can be used as an alternative cooking method.

Find it online: https://bitezly.com/grilled-skirt-steak-with-lemon-herb-couscous-salad-recipe/