Description
A delightful grilled skirt steak served with a refreshing lemon herb couscous salad, perfect for summer dinners.
Ingredients
Scale
- 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