Description
Enjoy a delightful and easy-to-make dinner featuring tender, juicy grilled skirt steak paired with a refreshing lemon herb couscous salad. This vibrant and balanced meal combines smoky, rich meat with a bright, zesty salad full of fresh herbs, lemon, and crisp vegetables. Perfect for weeknight dinners or casual gatherings, it’s quick to prepare and impresses with every bite.
Ingredients
Scale
For the Skirt Steak and Marinade
- 1 lb skirt steak, well-marbled
- 3 tbsp olive oil (natural)
- 2 cloves garlic, minced
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
For the Lemon Herb Couscous Salad
- 1 cup couscous
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh dill, chopped
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 2 tbsp olive oil (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate the Skirt Steak: In a bowl, whisk together olive oil (natural), minced garlic, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and pepper. Evenly coat the skirt steak with the marinade and let it rest for at least 20 minutes to develop flavor and tenderize the meat.
- Prepare the Lemon Herb Couscous Salad: Cook the couscous according to the package instructions until fluffy. Once cooled, transfer to a large bowl and gently mix in chopped parsley, mint, dill, diced cucumber, halved cherry tomatoes, lemon juice, lemon zest, olive oil (natural), salt, and pepper. Toss carefully to combine all fresh flavors evenly.
- Grill the Skirt Steak: Preheat your grill or grill pan over medium-high heat. Cook the skirt steak for approximately 3 to 4 minutes per side for medium rare, adjusting time to your preferred doneness. Remove from heat and let the steak rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Slice the rested skirt steak thinly against the grain for maximum tenderness. Plate the slices alongside generous portions of the lemon herb couscous salad. Garnish with extra fresh herbs or lemon wedges as desired.
Notes
- Rest the meat after grilling for juicy, tender slices.
- Chop herbs finely to release their freshness and blend well into the salad.
- Use fresh lemons for the best bright flavor rather than bottled lemon juice.
- Avoid overcooking skirt steak; medium rare to medium is ideal for tenderness.
- Optional: Lightly toast couscous before cooking for a nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: grilled skirt steak, lemon herb couscous salad, quick dinner, fresh herbs, easy recipe, gluten-free, weeknight meal
