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Grilled skirt steak served with lemon herb couscous salad on a plate

Grilled Skirt Steak with Lemon Herb Couscous Salad

A simple and flavorful recipe featuring marinated skirt steak and a refreshing lemon herb couscous salad.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the steak
  • 1 lb skirt steak Marinate for at least 30 minutes.
  • 1/4 cup olive oil Use high-quality olive oil for the best flavor.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 2 cloves garlic, minced Add for flavor.
  • to taste salt and pepper Season according to preference.
For the couscous salad
  • 1 cup couscous Any type of couscous works.
  • 1 1/4 cups water To cook the couscous.
  • 1 medium cucumber, diced Adds crunch.
  • 1/2 cup feta cheese, crumbled Use block feta for better texture.
  • 1/4 cup fresh parsley, chopped Use fresh parsley for flavor.
  • 1/4 cup fresh mint, chopped Enhances the freshness of the dish.

Method
 

Marinate the steak
  1. In a bowl, mix olive oil, lemon juice, garlic, salt, and pepper.
  2. Marinate the skirt steak in the mixture for at least 30 minutes.
Cook the steak
  1. Heat the grill to medium-high heat.
  2. Grill the steak for about 5-7 minutes on each side for medium-rare.
  3. Let it rest before slicing.
Prepare the couscous
  1. In a saucepan, bring water to a boil.
  2. Add couscous, cover, and remove from heat, allowing it to steam for 5 minutes.
  3. Fluff with a fork.
Combine and serve
  1. In a large bowl, combine couscous, cucumber, feta, parsley, and mint.
  2. Slice the grilled steak and serve it alongside the couscous salad.

Notes

Use fresh ingredients for better flavor. Store leftover steak sliced in an airtight container for up to 3 days.