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Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad

  • Author: Kevin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Grilled Skirt Steak with Lemon Herb Couscous Salad features tender, smoky skirt steak paired with a zesty, fresh couscous salad infused with lemon juice and vibrant herbs. This quick and healthy meal balances rich, juicy meat with a bright and refreshing vegetable salad, perfect for any casual or special occasion.

Ingredients

Scale

For the Skirt Steak and Marinade

  • 1 skirt steak (fresh, well-marbled, about 1 lb)
  • 3 tbsp extra virgin olive oil (natural)
  • 2 tbsp apple cider vinegar (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 2 cloves garlic (minced, natural)
  • Salt (natural), to taste
  • Black pepper (natural), to taste

For the Lemon Herb Couscous Salad

  • 1 cup couscous (quick-cooking)
  • 1 cup hot water or vegetable broth (natural)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh mint (chopped)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup cucumber (diced)
  • 2 tbsp fresh lemon juice (natural)
  • 2 tbsp extra virgin olive oil (natural)
  • Salt (natural), to taste
  • Black pepper (natural), to taste

Optional Garnishes

  • Toasted pine nuts or slivered almonds
  • Fresh lemon zest curls
  • Additional fresh herb sprigs (parsley or mint)

Instructions

  1. Prepare the Marinade and Steak: In a bowl, whisk together 3 tablespoons extra virgin olive oil (natural), 2 tablespoons apple cider vinegar (natural), 1 tablespoon vegetarian Worcestershire sauce (natural), 2 cloves minced garlic (natural), salt, and black pepper to taste. Generously coat the skirt steak with this marinade, cover, and refrigerate for at least 30 minutes to absorb the flavors.
  2. Cook the Couscous Salad: Prepare couscous according to package instructions using hot water or vegetable broth (natural). Once fluffy, fluff couscous with a fork. Add 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 cup halved cherry tomatoes, and 1/2 cup diced cucumber. Drizzle with 2 tablespoons fresh lemon juice (natural) and 2 tablespoons extra virgin olive oil (natural). Season with salt and black pepper to taste, then toss gently to combine.
  3. Grill the Skirt Steak: Preheat the grill to high heat or use a hot grill pan. Grill the marinated skirt steak for about 3 to 4 minutes per side for medium-rare, adjusting time to your preferred doneness. After grilling, let the steak rest for about 5 minutes to allow juices to redistribute.
  4. Slice and Serve: Slice the skirt steak thinly against the grain for maximum tenderness. Serve sliced steak alongside generous portions of the lemon herb couscous salad. Garnish with toasted pine nuts or slivered almonds and fresh lemon zest curls if desired for added texture and aroma.

Notes

  • Marinate the steak for 2 to 4 hours for extra tenderness and flavor.
  • Use a meat thermometer to check for desired doneness safely.
  • Always slice skirt steak thinly against the grain.
  • Let the steak rest before slicing to retain juices.
  • Fresh parsley and mint enhance the salad’s brightness significantly.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Entrees
  • Method: Grilling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 80mg

Keywords: grilled skirt steak, lemon herb couscous salad, healthy steak recipe, quick dinner, fresh herb salad

Find it online: https://yumwayrecipes.com/grilled-skirt-steak-with-lemon-herb-couscous-salad/