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Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss

This Grilled Skirt Steak with Lemon Herb Couscous Salad is a delightful summer dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ¼ cup Olive Oil You can use any neutral oil if preferred.
  • 1 medium Fresh Lemon Juice Lime juice works as a substitute.
  • 1 tbsp Honey Maple syrup is a great vegan alternative.
  • 3 cloves Garlic (minced) Garlic powder can be used in a pinch.
  • 1 tbsp Dijon Mustard Whole grain mustard can also be used.
  • 1 tsp Dried Oregano Use three times as much fresh oregano as a replacement.
  • to taste Kosher Salt Sub with sea salt for best taste.
  • to taste Black Pepper Sub with freshly ground black pepper.
  • 1.5 lbs Skirt Steak Flank steak is an excellent substitute.
  • to taste Flaky Sea Salt (optional) For finishing touch.
For the Couscous Salad
  • 1 cup Dry Israeli Couscous Quinoa works for a gluten-free option.
  • 1 medium Mini Cucumber (chopped) Bell pepper may be used as an alternative.
  • 2 scallions Chopped Chives or shallots work well too.
  • ¼ cup Fresh Dill (finely chopped) Other herbs like basil or cilantro can be delightful substitutes.
  • ¼ cup Fresh Parsley (finely chopped)
  • ¼ cup Crumbled Feta Non-dairy alternative or omit for vegan version.

Equipment

  • Grill
  • Mixing Bowl
  • Saucepan
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together the marinade ingredients: olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper. Marinate the skirt steak in this mixture for 30 minutes to 2 hours.
  2. In a saucepan, bring 1 cup of water to a boil. Stir in the dry Israeli couscous, cover, and reduce heat, cooking for about 10 minutes until tender.
  3. In a large bowl, toss the cooled couscous with the remaining marinade. Add chopped cucumber, scallions, dill, parsley, and gently fold in the feta. Chill for at least 15 minutes to meld flavors.
  4. Preheat your grill to medium-high heat (450-500°F). Grill the skirt steak for 3-4 minutes on each side for medium-rare, or until it reaches desired doneness.
  5. Once grilled, let the steak rest covered with foil for about 10 minutes. Slice against the grain into thin strips.
  6. Serve the sliced steak alongside the lemon herb couscous salad, adding flaky sea salt on the steak if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Ensure to marinate the steak properly and slice against the grain for optimal tenderness. Fresh herbs enhance the flavor of the salad significantly.

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