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Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad Delight

Enjoy this Grilled Skirt Steak with Lemon Herb Couscous Salad, a vibrant celebration of summer flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 1/4 cup Olive Oil Consider avocado oil for a milder taste.
  • 2 tablespoons Honey Use maple syrup for a vegan alternative.
  • 2 cloves Garlic Minced; garlic powder can substitute.
  • 2 teaspoons Dijon Mustard Feel free to use yellow mustard.
  • 1 teaspoon Dried Oregano Switch to fresh oregano for a fresher taste.
  • to taste Kosher Salt
  • to taste Black Pepper
Steak Ingredients
  • 1 pound Skirt Steak Flank steak is a good substitute.
  • to taste Flaky Sea Salt Optional finishing touch.
Couscous Salad Ingredients
  • 1 cup Dry Israeli Couscous Consider quinoa for a gluten-free option.
  • 1 mini Cucumber Adds a refreshing crunch.
  • 1/4 cup Scallions Chopped; red or yellow onions can work.
  • 1/4 cup Fresh Dill Add freshness to the salad.
  • 1/4 cup Fresh Parsley Add freshness to the salad.
  • 1/2 cup Crumbled Feta Opt for a dairy-free alternative for vegan.

Equipment

  • Grill
  • Mixing bowl
  • whisk
  • large resealable bag
  • Pot
  • Cutting board
  • Knife
  • airtight container

Method
 

Marinade Preparation
  1. In a medium bowl, whisk together the olive oil, lemon juice, honey, and minced garlic.
  2. Add Dijon mustard, dried oregano, and season with salt and pepper to taste.
Steak Marination
  1. Place the skirt steak in a resealable bag and pour half of the marinade over it.
  2. Marinate at room temperature for 30-45 minutes or refrigerate for up to 2 hours.
Cooking Couscous
  1. Cook the Israeli couscous according to package instructions.
  2. Simmer in boiling water for about 10 minutes until tender, then drain and rinse with cold water.
Assembling the Salad
  1. Combine cooled couscous with reserved marinade, diced cucumber, chopped scallions, dill, and parsley.
  2. Fold in crumbled feta and refrigerate until serving.
Grilling the Steak
  1. Preheat the grill to medium-high heat, about 450-500°F.
  2. Grill skirt steak for 3-4 minutes per side until desired doneness is reached.
Serving the Dish
  1. Let the steak rest for 10 minutes before slicing against the grain.
  2. Serve sliced steak alongside couscous salad and squeeze fresh lemon juice on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Using fresh herbs and lemon juice for the salad elevates the flavor of your dish. Don’t skip on freshness!

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