Go Back
Grilled Skirt Steak with Lemon Herb Couscous Salad is a culinary delight that brings together robust flavors, vibrant textures, and a hint of zest that tantalizes the taste buds. This dish seamlessly combines the rich, savory notes of marinated skirt steak with the light and refreshing qualities of a lemon herb couscous salad, making it an ideal meal for summer barbecues or weeknight dinners alike. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the ingredients to shine while still providing a satisfying dining experience.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Enjoy a vibrant and flavorful meal with this Grilled Skirt Steak paired with Lemon Herb Couscous Salad! Marinated in a zesty blend of olive oil, garlic, lime, and spices, the juicy steak is grilled to perfection. The refreshing couscous salad, loaded with cherry tomatoes, cucumber, and fresh herbs, complements the steak beautifully. Perfect for summer gatherings or a family dinner, this dish is sure to impress with its bright flavors and easy preparation.
Print Recipe Pin Recipe

Ingredients
  

For the Grilled Skirt Steak:

1.5 lbs skirt steak

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

Juice of 1 lime

For the Lemon Herb Couscous Salad:

1 cup couscous

1.5 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper, to taste

Instructions
 

Marinate the Skirt Steak:

    - In a bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, lime juice, salt, and pepper.

      - Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's well coated. Marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator.

        Prepare the Couscous:

          - In a medium saucepan, bring the vegetable broth to a boil.

            - Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork.

              - Allow couscous to cool to room temperature.

                Make the Couscous Salad:

                  - In a large bowl, combine the cooled couscous, cherry tomatoes, diced cucumber, red onion, parsley, and mint.

                    - Drizzle with lemon juice, olive oil, and season with salt and pepper to taste. Toss gently to combine.

                      Grill the Steak:

                        - Preheat the grill to medium-high heat. Remove the skirt steak from the marinade and let excess marinade drip off.

                          - Grill the steak for about 3-4 minutes per side for medium-rare (cook longer if you prefer it more done). Remove from grill and let it rest on a cutting board for 5 minutes.

                            Serve:

                              - Slice the skirt steak against the grain into thin strips. Serve alongside the lemon herb couscous salad. Garnish with extra herbs or lemon wedges if desired.

                                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4