As the sun begins to dip below the horizon, casting a golden glow over the backyard, I can’t help but feel a tingle of excitement for dinner. This Grilled Skirt Steak with Lemon Herb Couscous Salad has become my go-to recipe for warm summer evenings. The first sizzle of the skirt steak hitting the grill fills the air with an irresistible, smoky aroma, while the zesty lemon-olive oil dressing transforms simple couscous into a refreshing, herb-infused delight.
It’s a dish that beautifully balances juicy, tender meat and a light, vibrant salad—perfect for those who are tired of the same old fast food routine. Not only is it easy to prepare, but it’s a crowd-pleaser that can turn any meal into a memorable feast. Whether you’re hosting friends or enjoying a quiet dinner at home, this recipe will bring a taste of summer right to your table. So grab your grill tongs and let’s dive into this deliciously fresh adventure!
Why is Grilled Skirt Steak with Lemon Herb Couscous Salad a Must-Try?
Flavorful Harmony: The juicy skirt steak pairs beautifully with the zesty couscous salad, creating a dish that’s bursting with flavor.
Quick Preparation: Perfect for busy weeknights or last-minute gatherings, this recipe takes minimal time to prepare, giving you a delicious meal in no time.
Crowd-Pleasing Appeal: No one can resist the smoky aroma of grilled steak combined with a fresh and colorful salad, making it a hit at any gathering.
Versatile Ingredients: You can easily customize ingredients in the salad to suit your taste or dietary needs, such as substituting quinoa for a gluten-free option.
Perfect for Summer: Ideal for balmy evenings, this dish encapsulates the essence of summer dining, bringing lightness and freshness to your plate.
For a delightful twist, consider serving it alongside your favorite grilled vegetables!
Grilled Skirt Steak with Lemon Herb Couscous Salad Ingredients
For the Marinade
- Olive Oil – Adds richness and moisture; substitute with avocado oil for a different taste.
- Fresh Lemon Juice – Provides acidity and brightness; fresh is best for flavor, but bottled lemon juice can be used in a pinch.
- Honey – Balances the acidity of the lemon and adds sweetness; maple syrup can serve as a vegan substitute.
- Garlic Cloves – Provide robust flavor; adjust quantity based on preference; roasted garlic can also be used for mild sweetness.
- Dijon Mustard – Adds depth and acidity to the marinade; whole grain mustard can be a substitute for a different texture.
- Dried Oregano – Brings a herbal note; fresh oregano can be used but in greater quantity.
- Kosher Salt – Essential for seasoning the steak; regular table salt can be used, but adjust the amount as it’s finer.
- Black Pepper – Enhances flavor; freshly ground offers the best taste.
For the Steak
- Skirt Steak – Main protein that’s flavorful and tender when cooked correctly; can substitute with flank steak for a similar taste.
- Flaky Sea Salt – Optional finishing touch for added texture and flavor.
For the Couscous Salad
- Israeli Couscous – The base for the salad, providing texture; could substitute with quinoa for a gluten-free option.
- Mini Cucumber – Adds crunch and freshness; any variety can work, just adjust the quantity.
- Scallions – Impart a mild onion flavor; can be swapped with red onions for a sharper taste.
- Fresh Dill & Parsley – Provide bright, herbal freshness; any combination of fresh herbs like cilantro or basil can be interesting swaps.
- Feta – Adds creaminess and tang; a non-dairy feta can be used for a vegan option.
This Grilled Skirt Steak with Lemon Herb Couscous Salad is not just a meal—it’s an experience you will cherish!
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
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Whisk Together: In a mixing bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper until combined. This creates a zesty marinade that will invigorate your steak.
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Marinate the Steak: Place the skirt steak in a shallow dish and pour half of the marinade over it. Let it marinate for 30 minutes to 2 hours in the refrigerator. Remember to bring the steak to room temperature before grilling for even cooking.
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Cook the Couscous: Prepare the Israeli couscous according to the package instructions, then rinse it under cold water to halt cooking. Mix in the remaining marinade, diced cucumber, sliced scallions, chopped dill, parsley, and crumbled feta. Cover and refrigerate while you grill.
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Preheat the Grill: Heat your grill to medium-high. Once hot, lay the marinated steak on the grill and cook for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Allow the steak to rest for 10 minutes after grilling.
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Slice and Serve: Using a sharp knife, slice the steak against the grain into thin pieces. Serve alongside the couscous salad, adding an extra squeeze of fresh lemon juice and a sprinkle of flaky sea salt if desired.
Optional: Garnish with fresh herbs for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Skirt Steak with Lemon Herb Couscous Salad
Fridge: Store any leftovers in airtight containers in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the marinated skirt steak without cooking for up to 2 months. Thaw in the fridge overnight prior to grilling.
Reheating Steak: When reheating, use a skillet over medium-low heat to warm the steak gently, ensuring you don’t overcook it for optimum tenderness.
Couscous Salad: If you have leftover couscous salad, store it separately in the fridge no more than 3 days; stir well before serving to revive the flavors of this Grilled Skirt Steak with Lemon Herb Couscous Salad.
Expert Tips for Grilled Skirt Steak
Room Temperature Steak: Ensure the skirt steak reaches room temperature before grilling; this promotes even cooking and prevents tough meat.
Slice Against the Grain: Use a sharp knife to slice against the grain, ensuring each piece remains tender and easy to chew.
Let Couscous Marinate: Allow the couscous to marinate in the vinaigrette briefly; this enhances the flavor and allows the salad to shine alongside the grilled skirt steak.
Check Grill Temperature: Grill temperatures can vary; monitor closely and adjust cooking times based on the desired doneness of your steak for perfect results.
Experiment with Herbs: Feel free to mix up the fresh herbs in your couscous salad. A blend of dill and parsley brings brightness, but cilantro or basil can provide exciting new flavors in your grilled skirt steak dish.
What to Serve with Grilled Skirt Steak with Lemon Herb Couscous Salad?
Elevate your outdoor dining experience with these delightful accompaniments that balance flavors and textures beautifully.
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Refreshing Green Salad: A crisp mixed greens salad with a light vinaigrette complements the hearty steak and adds a refreshing crunch.
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Grilled Vegetables: Seasonal veggies like zucchini and bell peppers bring a smoky depth, harmonizing perfectly with the juicy skirt steak.
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Roasted Potatoes: Crispy on the outside and fluffy on the inside, seasoned roasted potatoes are a comforting side that pairs well with the savory steak.
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Chilled Gazpacho: A cold gazpacho made with ripe tomatoes and cucumbers offers a delightful contrast to the warm steak, perfect for a summer meal.
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Garlic Bread: Toasted garlic bread or crusty artisan bread is fantastic for soaking up the zesty couscous salad’s dressing, enhancing your dining experience.
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Lemonade or Iced Tea: A glass of refreshing lemonade or iced tea with a hint of mint complements the lively flavors of the steak and salad.
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Fruit Salad: Bright and colorful fruit salad with berries and citrus not only adds sweetness but also a refreshing palate cleanser between bites.
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Cheese Platter: A light cheese platter featuring tangy feta or creamy goat cheese can elevate the flavors, especially when paired with a drizzle of honey.
Grilled Skirt Steak with Lemon Herb Couscous Salad Variations
Get ready to make this dish truly your own with a few simple twists!
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Flank Steak: Substitute skirt steak with flank steak for a similar juicy flavor profile that works beautifully on the grill.
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Quinoa: Swap out Israeli couscous for quinoa for a gluten-free, protein-packed alternative that still offers fantastic texture.
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Seasonal Veggies: Enhance your couscous salad with seasonal vegetables like cherry tomatoes or bell peppers for a splash of color and extra nutrition.
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Herb Boost: Experiment by adding fresh mint or basil to your couscous salad for an exciting twist that brightens each bite.
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Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the marinade for a mild heat that will awaken your palate.
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Creamy Avocado: Toss in diced avocado just before serving to add a creamy texture that contrasts beautifully with the other fresh ingredients.
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Vegan Feta: For a plant-based option, replace traditional feta with a non-dairy feta that keeps all the tangy goodness without the dairy.
For a delightful surprise, mix and match these variations for a unique dining experience that celebrates your creativity!
Make Ahead Options
These Grilled Skirt Steak with Lemon Herb Couscous Salad components are perfect for busy meal prep! You can marinate the skirt steak up to 24 hours in advance, allowing the flavors to deeply penetrate the meat while keeping it juicy and tender. The couscous salad can also be prepared up to 3 days ahead; just combine all ingredients and refrigerate, ensuring the fresh herbs retain their vibrant color. To maintain quality, refrigerate the marinated steak until you’re ready to grill, and be sure to bring it to room temperature before cooking for even results. When it’s time to serve, simply grill the steak as directed and relish a flavorful, hassle-free meal!
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe FAQs
How do I choose ripe ingredients for my couscous salad?
Absolutely! For the best flavor and texture, look for cucumbers that are firm and have a vibrant color, avoiding any with dark spots or soft areas. When selecting herbs, opt for fresh, fragrant ones—if it doesn’t smell amazing, it might not taste great!
How should I store leftovers from Grilled Skirt Steak with Lemon Herb Couscous Salad?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Be sure to keep the steak and couscous salad in separate containers if possible, to maintain the freshness of each component.
Can I freeze the marinated steak?
Very much! If you want to freeze your skirt steak, marinate it first and then place it in a freezer-safe bag or container. It can be frozen for up to 2 months. When you’re ready to cook, simply thaw it overnight in the refrigerator before grilling.
What should I do if the steak is tough after grilling?
If your steak turns out tough, it’s often due to slicing against the grain. Always slice against the grain after letting it rest; this will help keep the meat tender. Alternatively, if it’s overcooked, it may help to slice it thinner and serve it with the couscous salad for moisture.
Are there any dietary considerations I should keep in mind?
Absolutely! This recipe contains gluten from the couscous, so if you or someone you’re serving has a gluten sensitivity, substitute it with quinoa or another gluten-free grain. Additionally, use non-dairy feta for a vegan option. Always check ingredient labels for allergens!
Flavor-Packed Grilled Skirt Steak with Lemon Herb Couscous Salad
Ingredients
Equipment
Method
- In a mixing bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper until combined.
- Place the skirt steak in a shallow dish and pour half of the marinade over it. Let it marinate for 30 minutes to 2 hours in the refrigerator.
- Prepare the Israeli couscous according to the package instructions, then rinse it under cold water. Mix in the remaining marinade, diced cucumber, sliced scallions, chopped dill, parsley, and crumbled feta.
- Heat your grill to medium-high. Lay the marinated steak on the grill and cook for about 3-4 minutes on each side, or until it reaches desired doneness.
- Slice the steak against the grain into thin pieces. Serve alongside the couscous salad, adding extra lemon juice and flaky sea salt if desired.