Description
Enjoy juicy grilled skirt steak paired with a bright and zesty lemon herb couscous salad. This fresh and vibrant dish balances smoky tender steak with a flavorful couscous salad featuring fresh herbs, lemon juice, garlic, and a hint of spice. Perfect for easy weeknight dinners or special occasions, it offers quick preparation, versatile customization options, and balanced nutrition, delivering a satisfying yet light meal.
Ingredients
Scale
For the Skirt Steak and Marinade
- 1 lb skirt steak, perfectly marbled and thin
- 3 tbsp olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
For the Lemon Herb Couscous Salad
- 1 cup couscous
- 1 cup water or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1 cup cherry tomatoes, diced
- 1 clove garlic, minced
- 2 tbsp olive oil (natural)
- 2 tbsp lemon juice (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil (natural), lemon juice (natural), vegetarian Worcestershire sauce (natural), minced garlic, ground cumin, smoked paprika, salt, and black pepper. This marinade will infuse the skirt steak with deep, savory flavors and a touch of smokiness that complements the grilling process perfectly.
- Marinate the Skirt Steak: Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it. Let it sit at room temperature for at least 30 minutes or refrigerate for up to 2 hours to allow the flavors to penetrate the meat thoroughly.
- Cook the Couscous: Bring water or vegetable broth to a boil, then stir in the couscous. Cover and remove from heat, letting it sit for about 5 minutes until fluffy. Fluff it gently with a fork to separate the grains.
- Make the Lemon Herb Salad: While the couscous is resting, mix in chopped fresh parsley, mint, and cilantro, diced cherry tomatoes, minced garlic, olive oil (natural), lemon juice (natural), salt, and pepper to the couscous. Toss everything until it is beautifully coated and vibrant.
- Grill the Skirt Steak: Preheat your grill or grill pan on medium-high heat. Cook the skirt steak for about 3-4 minutes per side for medium-rare, depending on thickness. Once cooked, let it rest for 5 minutes before slicing against the grain to maintain tenderness and juiciness.
- Plate and Serve: Serve slices of the grilled skirt steak atop a generous bed of the lemon herb couscous salad. Drizzle any resting juices over the steak for an extra layer of flavor.
Notes
- Let the steak come to room temperature before grilling for even cooking.
- Rest the steak after grilling to keep it juicy and tender.
- Use a sharp knife to slice the steak thinly against the grain to maximize tenderness.
- Fluff couscous gently with a fork to avoid clumps and keep the texture light.
- Taste the couscous salad and adjust lemon juice (natural) and olive oil (natural) to achieve perfect balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: grilled skirt steak, lemon herb couscous salad, quick dinner, weeknight meal, fresh herbs, smoky steak, healthy recipe
