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Grilled Skirt Steak with Lemon Herb Couscous Salad

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Juicy grilled skirt steak served alongside a bright, lemon‑herb couscous salad—a perfect balance of bold flavors and fresh textures.

Ingredients

Scale
  • 500 g skirt steak (about 1–1½ lb)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano or thyme
  • 1 cup couscous
  • 1 cup vegetable or chicken broth (or water)
  • 2 Tbsp extra‑virgin olive oil
  • Zest and juice of 1 lemon
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup chopped fresh parsley
  • 2 Tbsp chopped fresh mint (optional)
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. Brush skirt steak with olive oil and season with salt, pepper, garlic powder, and dried oregano. Let sit 10 minutes at room temperature.
  2. Meanwhile, bring broth (or water) to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork and stir in olive oil, lemon zest, and juice. Set aside to cool to room temperature.
  3. Preheat grill or grill pan to high heat. Grill steak 3–4 minutes per side for medium‑rare (longer for preferred doneness). Remove and let rest 5 minutes.
  4. While steak rests, fold cucumber, tomatoes, red onion, parsley, and mint (if using) into the couscous. Season salad with salt and pepper to taste.
  5. Slice skirt steak thinly against the grain. Serve alongside lemon‑herb couscous salad with extra lemon wedges.

Notes

  • Letting steak rest is key for juicy slices.
  • Use whole wheat couscous for extra fiber and a nutty flavor.
  • Add feta cheese or olives to the couscous salad for a Mediterranean twist.
  • Make it gluten‑free by substituting quinoa for couscous.
  • Salad and steak can be prepped ahead; assemble just before serving.

Nutrition

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