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If you're looking for a dish that perfectly balances bold flavors and fresh ingredients, look no further than Grilled Skirt Steak with Lemon Herb Couscous Salad. This enticing meal not only tantalizes your taste buds but also brings a delightful array of textures to your plate. The succulent skirt steak, known for its rich flavor and tenderness, pairs beautifully with the zesty lemon herb couscous, creating a satisfying dining experience that is sure to impress.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Fire up the grill for this delicious Grilled Skirt Steak paired with a refreshing Lemon Herb Couscous Salad! Perfectly marinated skirt steak is cooked to juicy perfection and served alongside a vibrant salad that's bursting with fresh herbs, cherry tomatoes, and cucumber. This easy recipe is ideal for a weeknight dinner or a weekend barbecue with friends. Elevate your meal with zesty lemon dressing and enjoy a taste of summer all year round!
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Ingredients
  

For the Skirt Steak:

1.5 lbs skirt steak

2 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Juice of 1 lime

For the Lemon Herb Couscous Salad:

1 cup couscous

1 1/4 cups boiling water or vegetable broth

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

Zest and juice of 1 large lemon

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Marinate the Skirt Steak:

    In a bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, salt, black pepper, and lime juice. Mix well. Add the skirt steak to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for the best flavor.

      Prepare the Couscous:

        In a medium bowl, place the couscous and pour boiling water or vegetable broth over it. Cover the bowl with a lid or plastic wrap, and let it sit for about 5 minutes until the liquid is absorbed. Fluff the couscous with a fork and let it cool.

          Make the Salad:

            In a large mixing bowl, combine the cooled couscous, chopped parsley, mint, cherry tomatoes, cucumber, and red onion. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix well to combine.

              Grill the Skirt Steak:

                Preheat your grill to high heat. Remove the skirt steak from the marinade and let any excess drip off. Grill the steak for about 3-4 minutes per side for medium-rare, depending on the thickness. Use a meat thermometer to ensure it reaches 130°F (54°C). Once done, remove the steak from the grill and let it rest for 5-10 minutes before slicing.

                  Serve:

                    Slice the skirt steak against the grain into strips. Serve the steak alongside a generous helping of the lemon herb couscous salad. Drizzle any leftover dressing over the steak and salad for added flavor.

                      Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 4