Grilled Skirt Steak with Lemon Herb Couscous Salad
Indulge in the vibrant flavors of Grilled Skirt Steak with Lemon Herb Couscous Salad, an ideal dish for any gathering or weeknight dinner. This recipe features juicy skirt steak marinated in a zesty lemon-olive oil blend, perfectly complemented by a refreshing pearl couscous salad packed with fresh herbs and crunchy cucumber. Not only is it quick and easy to prepare, taking less than an hour from start to finish, but it’s also flexible enough to accommodate various taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 1/2 lbs skirt steak
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp honey
- 4 garlic cloves, minced
- 1 1/2 tsp dijon mustard
- 1 tsp dried oregano
- 1 3/4 tsp kosher salt
- Freshly ground black pepper
- 1 cup dry Israeli couscous
- 1 mini cucumber, chopped
- 4 scallions, chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta (or non-dairy alternative)
Instructions
- Marinate the steak by whisking together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper. Coat the skirt steak well and let it marinate at room temperature for 30-45 minutes.
- Cook the Israeli couscous according to package instructions. Drain and rinse under cold water. Toss cooled couscous with remaining marinade, cucumber, scallions, dill, parsley, and feta. Refrigerate until serving.
- Preheat the grill to medium-high heat. Grill the marinated skirt steak for 3-4 minutes per side until desired doneness. Let rest for 10 minutes before slicing against the grain.
Nutrition
- Serving Size: 1/4 of recipe (approximately 200g)
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg