Description
Grilled Skirt Steak with Lemon Herb Couscous Salad combines tender, juicy grilled skirt steak with a refreshing and zesty lemon herb couscous salad. This vibrant, flavorful dish is easy to prepare in under an hour, perfect for any occasion, and offers a balanced, healthy meal with fresh herbs and wholesome grains.
Ingredients
Scale
Steak and Marinade
- 1 lb fresh skirt steak
- 3 tbsp olive oil (natural)
- 2 tbsp apple cider vinegar (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 3 garlic cloves (fresh), minced
- 2 tbsp lemon juice (natural)
- 1 tsp salt
- ½ tsp freshly ground black pepper
Couscous Salad
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh cilantro, chopped
- 1 garlic clove (fresh), minced
- 2 tbsp lemon juice (natural)
- 2 tbsp olive oil (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), minced garlic, lemon juice (natural), salt, and pepper. This mixture will deeply flavor and tenderize the skirt steak.
- Marinate the skirt steak: Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it. Ensure the steak is well-coated, cover, and refrigerate for at least 30 minutes to soak up the flavors.
- Prepare the lemon herb couscous salad: Cook the couscous according to package instructions. Once fluffy, fluff it with a fork and toss it with halved cherry tomatoes, diced cucumber, chopped parsley, mint, cilantro, minced garlic, lemon juice (natural), olive oil (natural), salt, and pepper to taste.
- Grill the skirt steak: Heat your grill or grill pan over medium-high heat. Remove steak from marinade and cook about 3-4 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
- Assemble and serve: Plate slices of grilled skirt steak alongside generous servings of the lemon herb couscous salad. Garnish with extra fresh herbs and a drizzle of olive oil (natural) if desired.
Notes
- Rest the steak after grilling to allow juices to redistribute for a tender bite.
- Slice the skirt steak against the grain for maximum tenderness.
- Use fresh parsley, mint, and cilantro for bright, vibrant flavors.
- Do not overcook couscous; cook just until fluffy to retain perfect salad texture.
- For deeper flavor, marinate the steak for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: grilled steak, skirt steak, couscous salad, lemon herb, fresh herbs, easy dinner, healthy meal, quick meal
