Juicy grilled skirt steak paired with a light and refreshing lemon herb couscous salad — a perfect balance of savory and fresh flavors!

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📝 Recipe Description

This Grilled Skirt Steak with Lemon Herb Couscous Salad is the ultimate combination of bold and fresh flavors. The skirt steak is marinated in a flavorful blend of spices, grilled to perfection, and served alongside a light couscous salad tossed with vibrant lemon, herbs, and vegetables.

The juicy, tender steak complements the freshness of the couscous salad, making this dish a fantastic choice for a weeknight dinner or a weekend barbecue. The couscous salad adds a refreshing contrast to the rich steak, with zesty lemon and fresh herbs bringing everything together.

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🧾 Ingredients

For the Grilled Skirt Steak:

• 1.5 lbs skirt steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

For the Lemon Herb Couscous Salad:

• 1 cup couscous
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ½ cucumber, diced
• ½ red onion, finely chopped
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste

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👨‍🍳 Instructions

Step 1: Marinate the Skirt Steak

1. In a small bowl, whisk together olive oil, garlic, soy sauce, balsamic vinegar, Dijon mustard, oregano, paprika, salt, pepper, and lemon juice.
2. Place the skirt steak in a large resealable bag or shallow dish and pour the marinade over the steak. Seal and refrigerate for at least 30 minutes, preferably 2 hours, to allow the flavors to meld.

Step 2: Cook the Couscous

1. In a medium saucepan, bring water or vegetable broth to a boil.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
3. Fluff the couscous with a fork and stir in olive oil, lemon zest, lemon juice, parsley, and mint.
4. Add cucumber, red onion, and cherry tomatoes, then season with salt and pepper to taste. Set aside.

Step 3: Grill the Skirt Steak

1. Preheat your grill to medium-high heat.
2. Remove the steak from the marinade and season with a little more salt and pepper.
3. Grill the skirt steak for 2–3 minutes per side for medium-rare, or longer if desired. Let the steak rest for 5 minutes before slicing against the grain.

Step 4: Serve

1. Slice the skirt steak thinly and arrange it over a bed of the lemon herb couscous salad.
2. Garnish with additional fresh herbs, if desired.
3. Serve immediately and enjoy!

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🍽️ Nutrition Facts (per serving, makes 4 servings)

• Calories: 470 kcal
• Protein: 36g
• Fat: 24g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg

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💡 Tips & Tricks

• Skirt Steak Alternative: If you can’t find skirt steak, flank steak or hanger steak will work as good substitutes.
• Let it Rest: Allowing the steak to rest for a few minutes after grilling helps the juices redistribute, making the meat more tender and juicy.
• Customize the Salad: Feel free to add other veggies like bell peppers, olives, or feta cheese for extra flavor and texture.
• Make-Ahead: The couscous salad can be made ahead and stored in the refrigerator for up to 2 days, making it a great meal prep option.
• Grill Marks: For the perfect grill marks, don’t move the steak around too much while grilling. Let it sit on each side for a couple of minutes before flipping.

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🌟 From the Chef – A Personal Note

This Grilled Skirt Steak with Lemon Herb Couscous Salad is one of my favorite meals to prepare for a gathering or a quick dinner. The rich, smoky flavor of the skirt steak pairs so wonderfully with the fresh, zesty couscous salad. I love how the herbs and lemon add a light, refreshing contrast to the juicy steak. It’s a simple yet impressive dish that never fails to impress!