Description
This Grilled Skirt Steak with Lemon Herb Couscous Salad features tender, juicy skirt steak marinated and grilled to perfection, paired with a bright and fresh pearl couscous salad tossed with lemon juice, fresh herbs, crisp vegetables, and a light dressing. A vibrant, nutritious meal perfect for weeknights or gatherings, combining smoky, zesty, and fresh flavors in every bite.
Ingredients
Scale
For the Skirt Steak and Marinade
- 1 lb skirt steak, high quality
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
For the Lemon Herb Couscous Salad
- 1 cup pearl couscous
- 1 1/4 cups water or vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 large lemon, freshly squeezed (about 3 tablespoons juice)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon natural gelling agent (optional)
Instructions
- Prepare the Marinade and Steak: Whisk together olive oil, minced garlic, apple cider vinegar (natural), salt, and pepper in a bowl. Coat the skirt steak generously with the marinade and let it rest at room temperature for at least 30 minutes to absorb the flavors deeply before grilling.
- Cook the Couscous: Bring water or vegetable broth to a boil. Add the pearl couscous and cook for about 10 minutes until tender. Drain any excess liquid, then toss the couscous with olive oil to keep it fluffy and separate.
- Prepare the Lemon Herb Salad: Dice cucumbers and halve cherry tomatoes. Finely chop parsley, mint, and cilantro. In a large bowl, combine vegetables and herbs with lemon juice, minced garlic, olive oil, apple cider vinegar (natural), salt, pepper, and natural gelling agent if using. Toss thoroughly until well mixed.
- Grill the Skirt Steak: Heat grill or grill pan to high heat. Cook the steak for about 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Once cooked, rest the steak for 5-10 minutes to lock in the juices. Slice thinly against the grain for maximum tenderness.
- Combine and Serve: Gently fold the sliced steak into the lemon herb couscous salad or serve the salad alongside. Garnish with fresh lemon wedges, extra chopped herbs, and a drizzle of olive oil if desired. Serve immediately to enjoy the contrast of warm steak and cool, fresh salad.
Notes
- Rest the steak after grilling to retain juices and ensure tenderness.
- Slice the steak against the grain for easier chewing and better flavor.
- Use fresh herbs like parsley, mint, and cilantro for a vibrant flavor contrast.
- Toast couscous lightly in a dry pan before cooking to add a nutty depth of flavor.
- Add lemon juice and apple cider vinegar (natural) gradually to balance acidity without overpowering.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: grilled skirt steak, lemon herb couscous salad, pearl couscous, fresh herbs, healthy dinner, quick meal, summer salad, protein meal
