Description
This Easy Grilled Skirt Steak with Lemon Herb Couscous Salad pairs smoky, tender grilled skirt steak with a bright and zesty couscous salad featuring fresh herbs, lemon juice, and crisp vegetables. Perfect for quick weeknight dinners or outdoor gatherings, this meal balances rich flavors and refreshing textures for a wholesome and satisfying experience.
Ingredients
Scale
Steak Marinade
- 1 lb skirt steak
- 2 tbsp olive oil (natural)
- 3 cloves garlic, minced
- 2 tbsp lemon juice (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
Couscous Salad
- 1 cup couscous
- 1 cup water or vegetable broth
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1 tbsp lemon juice (natural)
- 1 tsp apple cider vinegar (natural)
- Pinch of salt
- 1/4 tsp natural gelling agent (optional)
- Drizzle of olive oil (natural), for serving
Instructions
- Prepare the Steak Marinade: In a bowl, combine olive oil (natural), minced garlic, lemon juice (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and black pepper. Pour the marinade over the skirt steak and let it sit for at least 30 minutes to absorb the flavors and tenderize the meat.
- Cook the Couscous: Bring water or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it steam for about 5 minutes until fluffy. Fluff with a fork and gently mix in chopped parsley, chopped mint, diced cucumber, halved cherry tomatoes, lemon juice (natural), apple cider vinegar (natural), and a pinch of salt. If using, stir in a natural gelling agent to lightly bind the salad.
- Grill the Steak: Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 3 to 4 minutes per side for medium-rare, adjusting the time to your preferred doneness. Remove from grill and let it rest for at least 5 minutes to retain juices.
- Assemble and Serve: Slice the rested steak thinly against the grain. Plate alongside a generous scoop of lemon herb couscous salad. Garnish with extra chopped herbs and drizzle with olive oil (natural) for enhanced flavor and presentation.
Notes
- Marinate the steak for at least 30 minutes to enhance flavor and tenderness.
- Use high heat when grilling to create a flavorful crust while keeping the inside juicy.
- Allow the steak to rest before slicing to retain its juices.
- Slice the skirt steak against the grain for maximum tenderness.
- Fluff couscous gently with a fork to maintain lightness and texture.
- Leftover steak and couscous salad can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Freeze raw or cooked steak wrapped tightly for up to 2 months; avoid freezing couscous salad.
- Reheat steak gently on low heat to preserve juiciness; serve couscous salad cold or at room temperature.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: grilled skirt steak, lemon herb couscous salad, quick dinner, healthy meal, grilled steak recipe, fresh herbs, easy grilling
