Why You’ll Love This Combo
The Grilled Skirt Steak with Lemon Herb Couscous Salad is a dynamic duo of bold and bright—savory char from the skirt steak meets zesty, herb-packed couscous. Whether you’re hosting a backyard barbecue or craving comfort food with flair, this recipe delivers. It’s fresh, colorful, and ready in under an hour—exactly the modern meal we all need right now.
Ingredients Overview
Here’s what you’ll need for this winning dish:
For the Skirt Steak:
- 1–1.5 lb skirt steak (thin and flavorful cut)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
For the Lemon Herb Couscous Salad:
- 1 cup couscous
- 1 cup vegetable or chicken broth
- Juice and zest of 1 lemon
- 2 Tbsp extra-virgin olive oil
- ½ cup chopped parsley
- ¼ cup chopped mint
- 1 small cucumber, diced
- ½ cup cherry tomatoes, halved
- Salt & pepper, to taste
Tip: Couscous is a quick-cooking grain that absorbs flavor beautifully.
Step‑by‑Step Guide
1. Marinate the Steak
Combine olive oil, garlic, cumin, smoked paprika, salt, and pepper. Rub over the skirt steak, then let it rest for at least 15 minutes—or up to 2 hours. This simple marinade adds depth and tenderizes the meat.
2. Prepare the Couscous
Bring broth to a boil, then remove from heat. Stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork, then stir in lemon juice, herbs, cucumber, tomato, and olive oil. Season to taste.
3. Grill the Steak
Preheat your grill or cast-iron pan until very hot. Grill the skirt steak for about 3–4 minutes per side (for medium rare). Let it rest for 5 minutes before slicing thinly against the grain for tenderness.
4. Assemble and Serve
Plate slices of skirt steak alongside a generous scoop of lemon herb couscous salad. Drizzle with extra lemon juice and sprinkle with fresh herbs if you like!
Why It Works
- Skirt steak has a rich, beefy taste and grills quickly thanks to its thin shape.
- Lemon and fresh herbs brighten the bold steak, adding freshness and counterpoint.
- Couscous soaks up flavors instantly and holds vibrant veggies beautifully.
- It’s balanced and make‑ahead friendly—prep the couscous earlier; reheat, grill the steak, and serve.
Pro Tips for Next‑Level Flavor
- Rest the steak after grilling to keep it juicy.
- Fluff the couscous with a fork to prevent clumping.
- Adjust lemon and olive oil ratios to your taste—make it more tangy or smooth.
- Make it ahead: the couscous salad holds well in the fridge for up to 24 hours.
- Swap the protein: opt for grilled chicken or shrimp for a lighter twist.
Variations to Try
- Mex‑style twist: add cilantro, lime, black beans, and corn to the couscous.
- Mediterranean version: stir in crumbled feta and kalamata olives.
- Spicy kick: top steak with chili flakes or serve with harissa butter melt.
Pairing & Serving Ideas
- Serve over a bed of mixed greens for a hearty salad.
- Offer sides like roasted vegetables or warm pita bread.
- Try a glass of chilled rosé or Sauvignon Blanc to balance the citrus-herb flavors.
AI‑Generated Insight
- On average, skirt steak cooks in around 7–8 minutes total, and couscous requires just 5 minutes to soak. That means you can have this dish on the table in under 30 minutes.
- Skirt steak comes in at about 270 kcal per 4 oz, rich in protein, while the veggie-packed couscous adds fiber and vitamins—making this meal both satisfying and nutrient-dense.
Explore More Like This
- [Chimichurri Steak with Quinoa Salad] — for a bright herb twist
- [Greek Grilled Shrimp and Orzo Salad] — for a seafood variation
- [Sheet-Pan Steak Fajitas] — easy grilling at home
Final Thoughts
The Grilled Skirt Steak with Lemon Herb Couscous Salad is a fresh, bold, and balanced dish that suits any occasion—casual grill-out or weeknight feast. It’s quick, colorful, and packed with flavor. Why not fire up the grill tonight?