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When it comes to creating a memorable dining experience, few dishes can rival the appeal of Zesty Grilled Skirt Steak with Lemon Herb Couscous Salad. This dish is a vibrant and flavorful option that is perfect for gatherings, summer barbecues, or even a quick weeknight dinner. The combination of juicy, grilled skirt steak and a light, refreshing couscous salad creates a delightful balance of textures and flavors that will satisfy your taste buds while impressing your guests.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Elevate your dinner game with Zesty Grilled Skirt Steak and Lemon Herb Couscous Salad! This vibrant dish marries juicy, marinated steak with a refreshing, herb-infused couscous salad, perfect for gatherings or a weeknight treat. It's not just delicious; it's a nutrient-packed meal that’s easy to customize. Dive into this flavor explosion and impress your guests or family tonight! #GrilledSteak #CouscousSalad #HealthyEating #DinnerIdeas #SummerRecipes #Foodie
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Ingredients
  

For the Skirt Steak:

1.5 lbs skirt steak

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Juice of 2 limes

Fresh cilantro, chopped (for garnish)

For the Lemon Herb Couscous Salad:

1 cup couscous

1 ¼ cups vegetable or chicken broth

Zest and juice of 1 lemon

½ cup cherry tomatoes, halved

½ cucumber, diced

½ red onion, finely chopped

¼ cup parsley, chopped

¼ cup mint, chopped

3 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Marinate the Skirt Steak: In a bowl, mix together olive oil, minced garlic, smoked paprika, cumin, salt, pepper, and lime juice. Place the skirt steak in a shallow dish and pour the marinade over it, ensuring the steak is well-coated. Cover and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

    Prepare the Couscous: Bring the vegetable or chicken broth to a boil in a medium saucepan. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork and let it cool.

      Make the Salad: In a large bowl, combine cooked couscous, lemon zest, lemon juice, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with olive oil and season with salt and pepper to taste. Mix well and set aside.

        Preheat the Grill: Heat your grill to high heat. Once ready, remove the skirt steak from the marinade, allowing excess marinade to drip off.

          Grill the Steak: Place the skirt steak on the grill and cook for 3-4 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

            Rest the Steak: Once grilled to your liking, remove the steak from the grill and let it rest for 5 minutes before slicing.

              Serve: Slice the skirt steak against the grain into thin strips. Serve with a generous portion of the lemon herb couscous salad on the side. Garnish with freshly chopped cilantro.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4