Description

Grilled Skirt Steak with Lemon Herb Couscous Salad is a vibrant and flavorful dish that perfectly captures the essence of summer dining. This recipe showcases juicy, marinated skirt steak complemented by a refreshing couscous salad bursting with fresh herbs and zesty lemon. Ideal for casual family dinners or festive gatherings, it strikes a perfect balance between taste and ease. With minimal prep time and simple cooking techniques, this dish ensures you spend more time enjoying your meal and less time in the kitchen.

Ingredients

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1/2 cup olive oil
1/4 cup fresh lemon juice, plus more for serving
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 1/2 lbs skirt steak
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)
Flaky sea salt (optional)

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Instructions

Marinate the skirt steak: Whisk olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper in a bowl. Coat the steak in half of the marinade and let it sit for 30 minutes at room temperature or up to 2 hours in the fridge.
Prepare the couscous salad: Cook couscous as per package instructions. Drain and cool it under cold water. Toss with remaining marinade, cucumber, scallions, dill, parsley, and feta cheese. Season to taste.
Grill the steak: Preheat grill to medium-high heat (450°–500°F). Grill steak for 3–4 minutes on each side until desired doneness. Let rest for 10 minutes before slicing against the grain.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 452
Sugar: 5g
Sodium: 850mg
Fat: 29g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 24g
Cholesterol: 78mg