Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad is a delightful summer dish that combines juicy, marinated skirt steak with a refreshing couscous salad. The steak is infused with a zesty lemon-olive oil vinaigrette, then grilled to perfection. Paired with a quick-to-prepare couscous salad featuring fresh herbs, cucumber, and feta, this meal is both flavorful and satisfying.

Ingredients

For the Lemon-Olive Oil Vinaigrette:

• ½ cup olive oil

• ¼ cup fresh lemon juice (plus extra for serving)

• 1 tablespoon honey

• 4 garlic cloves, minced

• 1½ teaspoons Dijon mustard

• 1 teaspoon dried oregano

• 1¾ teaspoons kosher salt

• Freshly ground black pepper, to taste
  
  

For the Steak:

• 1½ pounds skirt steak

• Flaky sea salt (optional)
  
  

For the Lemon Herb Couscous Salad:

• 1 cup dry Israeli (pearl) couscous

• 1 mini cucumber, chopped

• 4 scallions, chopped

• ¼ cup fresh dill, finely chopped

• ¼ cup fresh parsley, finely chopped

• ¼ cup crumbled feta (or non-dairy alternative)
  
  

Instructions

1. Prepare the Vinaigrette:
   In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper.

2. Marinate the Steak:
   Place the skirt steak in a shallow dish. Pour half of the vinaigrette over the steak, ensuring it's well-coated. Reserve the remaining vinaigrette for the couscous salad.
   Cover and marinate the steak for 30–45 minutes at room temperature or up to 2 hours in the refrigerator. If refrigerated, allow the steak to come to room temperature before grilling.

3. Prepare the Couscous Salad:
   Cook the Israeli couscous according to package instructions. Once cooked, drain and rinse under cold water to cool.
   In a large bowl, combine the cooled couscous, chopped cucumber, scallions, dill, parsley, and crumbled feta.
   Toss the salad with the reserved vinaigrette. Season with salt and pepper to taste. Refrigerate until ready to serve.

4. Grill the Steak:
   Preheat an outdoor grill to medium-high heat (approximately 450°–500°F).
   Grill the marinated skirt steak for 3–4 minutes per side, adjusting the time based on your preferred level of doneness.
   Once grilled, remove the steak from heat and let it rest for 10 minutes.
   After resting, slice the steak against the grain into thin slices.

5. Serve:
   Plate the lemon herb couscous salad and top with sliced grilled steak.
   Optionally, drizzle with additional fresh lemon juice and sprinkle with flaky sea salt before serving.
   
   

Servings and Nutritional Information

• Yield: 4 servings
  
  

• Serving Size: 1 portion
  
  

• Per Serving:
  
  

  • Calories: 511

  • Total Fat: 29g

  • Saturated Fat: 12g

  • Cholesterol: 110mg

  • Sodium: 982mg

  • Carbohydrates: 20g

  • Fiber: 2g

  • Sugar: 6g

  • Protein: 34g
    
    

Note: Nutritional information is an estimate and may vary based on ingredient choices and portion sizes.