There’s a certain magic that comes with the sizzle of a steak on the grill and the vibrant, fresh aromas of an herb-packed salad wafting through the kitchen. It’s a feeling that transports me back to summer family gatherings, where we’d gather around the grill, catching up with loved ones while tantalizing scents beckoned us closer to the feast. One particular afternoon, I discovered that the simplest ingredients could create an unforgettable meal; that day marked the birth of my love for grilled skirt steak paired with a refreshing lemon herb couscous salad.
As the vibrant flavors meld together, every bite evokes the warmth of the sun on my skin and the joy of heartwarming conversations. Today, I’ll share this delightful recipe with you, perfect for those evenings when you want to bring a touch of sunshine to your dinner table.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 15 minutes
- Total Duration: 30 minutes
- Portion Size: 2-4 servings
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 450
- Protein: 34g
- Carbs: 35g
- Fats: 21g
- Fiber: 4g
- Sugars: 2g
- Sodium: 600mg
Why You’ll Love This Grilled Skirt Steak with Lemon Herb Couscous Salad
Picture this: juicy, perfectly grilled skirt steak, its edges crispy while still succulent inside, complemented by a light, zesty couscous salad that bursts with fresh flavors. Each bite takes you on a culinary journey rich with the tastes of lemon and herbs, making it ideal for both casual weeknight dinners and special occasions. It’s a meal that celebrates simplicity while delivering on flavor and texture—a true feast for the senses.
The Complete Cooking Journey
Starting with a beautiful skirt steak, you’ll marinate it to perfection with olive oil, garlic, salt, and pepper. This not only enhances the flavor but tenderizes the meat, resulting in a deliciously smoky and savory finish. In unison, a fluffy couscous salad comes together, inviting in the fresh zest of lemons, delightful herbs, juicy tomatoes, and crunchy cucumbers. Together, they create a harmonious balance of flavors, making your dining experience not just a meal, but a memorable occasion.
Ingredients:
- 1 lb skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups vegetable or chicken broth
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup cherry tomatoes, halved
- 1 cucumber, diced
Method:
Step 1: Preheat the Grill
Preheat your grill to medium-high heat; we want to achieve that perfect sear on the steak.
Step 2: Marinate the Skirt Steak
In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Rub this mixture generously over the skirt steak and let it marinate while you prepare the couscous.
Step 3: Grill the Steak
Place the marinated skirt steak on the grill. Grill for about 3-4 minutes on each side for a beautiful medium-rare finish, allowing those smoky flavors to develop.
Step 4: Prepare the Couscous
In a pot, bring the broth to a rolling boil. Once boiling, add the couscous, cover the pot, and remove it from heat. Let it sit for 5 minutes to absorb all the delicious broth.
Step 5: Fluff and Mix the Couscous
Once the couscous has soaked up the broth, fluff it with a fork. Add in the lemon juice, zest, parsley, mint, tomatoes, and cucumber, mixing everything together for a refreshing burst of flavor.
Step 6: Slice and Serve
Once the steak is done, let it rest for a couple of minutes before slicing it against the grain. Serve it alongside the lemon herb couscous salad, allowing the flavors to meld and shine.
Serving Suggestions & Pairings
This dish pairs beautifully with a chilled glass of white wine or a refreshing lemonade. You can also complement it with grilled vegetables or a light green salad to enhance the meal. If you’re feeling adventurous, sprinkle some feta cheese over the couscous salad for a creamy, tangy touch.
Storage & Leftovers Guide
If you have leftovers (although I doubt you will!), store the cooked steak and couscous salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak on the grill or in a skillet to maintain its tenderness.
Kitchen Wisdom & Success Tips
- Make sure your grill is hot enough before placing the steak on it; this will ensure a nice sear and help keep the juices in.
- Don’t skip the resting time after grilling; it allows the juices to redistribute within the meat.
- If you want a little kick, consider adding some red pepper flakes to the couscous salad for an extra layer of flavor!
Flavor Variations & Adaptations
Feel free to switch up the herbs based on your preferences! Basil, cilantro, or arugula can also work wonders. If you’re in the mood for something heartier, replace the couscous with quinoa or farro for added texture and nutrition.
Reader Questions & Solutions
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Q: Can I use a different cut of steak?
- A: Absolutely! Flank steak or ribeye would also work well—just adjust the cooking time accordingly.
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Q: Can I make the salad ahead of time?
- A: Yes! You can prepare the couscous salad a few hours in advance. Just give it a quick stir before serving.
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Q: How do I know if the steak is cooked to my liking?
- A: Use an instant-read thermometer; 130-135°F is ideal for medium-rare, while 145°F is medium.
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Q: What can I substitute for couscous?
- A: Try using quinoa or orzo for a different twist on the salad while keeping the lovely herb flavors.
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Q: Can I add more vegetables to the couscous?
- A: Definitely! Roasted bell peppers, zucchini, or even some olives would complement the flavors beautifully.
Wrapping Up
This Grilled Skirt Steak with Lemon Herb Couscous Salad is a culinary dream—it’s simple yet elegant, bursting with vibrant flavors and perfect for any occasion. So fire up your grill and bring this sunshine dish to your table! Cooking is not just about the food; it’s about the memories we create around it, the love we put into each meal, and the moments that make life delicious. Happy cooking!
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Grilled Skirt Steak with Lemon Herb Couscous Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful grilled skirt steak served with a refreshing lemon herb couscous salad, perfect for summer dinners.
Ingredients
- 1 lb skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups vegetable or chicken broth
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup cherry tomatoes, halved
- 1 cucumber, diced
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Rub this mixture generously over the skirt steak and let it marinate while you prepare the couscous.
- Place the marinated skirt steak on the grill. Grill for about 3-4 minutes on each side for a medium-rare finish.
- In a pot, bring the broth to a rolling boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork, then add the lemon juice, zest, parsley, mint, tomatoes, and cucumber. Mix everything together.
- Let the steak rest for a couple of minutes before slicing against the grain. Serve alongside the couscous salad.
Notes
Pairs well with white wine or lemonade. Store leftovers separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
