The sun is setting, casting a golden hue over the backyard as I fire up the grill for what has become my favorite summer dinner: Grilled Skirt Steak with Lemon Herb Couscous Salad. The sizzle of the steak is music to my ears, and the aroma of fresh herbs and citrus fills the air, instantly putting me in a good mood. This dish is not only a feast for the senses but also a breeze to prepare. With each vibrant ingredient working harmoniously, I love how it offers a delightful balance of juicy, tender steak paired with a refreshing couscous salad bursting with flavor and texture.
Perfect for those warm evenings when you want to escape the fast-food routine, this meal is my go-to for impressing guests or simply indulging after a long day. Grab a glass of chilled lemonade, and let’s make magic happen in the kitchen!
Why embrace Grilled Skirt Steak with Lemon Herb Couscous Salad?
Simplicity at Its Finest: This recipe is incredibly easy to follow, making it perfect for both novice cooks and seasoned chefs.
Bursting with Flavor: The marinated steak paired with zesty lemon and fresh herbs creates a meal that’s simply unforgettable.
Refreshing and Light: The couscous salad adds a delightful crunch, making this dish ideal for warm summer evenings.
Versatile Ingredients: Swap out the skirt steak for chicken or use quinoa instead of couscous to customize it to your liking.
Quick Preparation: Ready in no time, leaving you more time to relax and enjoy with family or friends.
This Grilled Skirt Steak with Lemon Herb Couscous Salad is perfect for impressing guests on a budget, and if you want to explore more delightful salads, check out this stunning summer salad.
Grilled Skirt Steak with Lemon Herb Couscous Salad Ingredients
For the Marinade
- Olive oil – Adds richness to the marinade; substitute with avocado oil for a different flavor profile.
- Fresh lemon juice – Provides acidity and brightness; use bottled lemon juice in a pinch, though fresh is preferred.
- Honey – Adds sweetness and balances the acidity; maple syrup can serve as a vegan alternative.
- Garlic cloves – Enhances flavor; can be replaced with garlic powder (1/8 tsp = 1 clove).
- Dijon mustard – Adds tanginess and depth; yellow mustard is a viable substitute.
- Dried oregano – Offers herbal notes; Italian seasoning can be used as a replacement.
- Kosher salt – Essential for seasoning the meat and salad; table salt can be used, but reduce the amount slightly.
- Freshly ground black pepper – Provides heat and flavor; pre-ground pepper is acceptable but fresh is superior.
For the Skirt Steak
- Skirt steak – The centerpiece protein, known for its flavor and richness; flank steak can be a cheaper alternative.
- Flaky sea salt (optional) – Enhances final flavor; regular salt can be used if not available.
For the Couscous Salad
- Dry Israeli couscous – A textural element in the salad; substitute with quinoa for a gluten-free option.
- Mini cucumber – Adds crunch and freshness; any type of cucumber will work.
- Scallions – Provide a mild onion flavor; can be replaced with shallots.
- Fresh dill – Adds a herbaceous note; fresh tarragon or parsley can be substituted if desired.
- Fresh parsley – Complements the couscous with freshness; substitutable with cilantro.
- Crumbled feta – Creamy contrast to the salad; use a dairy-free feta for a vegan dish.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
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Prepare Marinade: Whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper in a bowl until smooth. Remember to reserve half for the couscous salad!
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Marinate Steak: Coat the skirt steak thoroughly with the remaining marinade. Let it sit for 30 minutes at room temperature or, for deeper flavor, refrigerate for up to 2 hours.
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Cook Couscous: Bring salted water to a boil and cook the dry Israeli couscous according to package instructions. Once cooked, rinse it with cold water, drain well, and pat dry.
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Assemble Salad: In a large bowl, combine the cooked couscous with the reserved marinade, diced mini cucumber, chopped scallions, fresh dill, parsley, and crumbled feta. Toss to combine and adjust seasoning to taste; refrigerate until ready to serve.
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Grill Steak: Preheat your grill to medium-high heat. Grill the marinated steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Allow to rest for 10 minutes before slicing.
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Slice & Serve: Slice the rested steak against the grain for maximum tenderness. Serve it alongside the vibrant couscous salad, finishing with a squeeze of fresh lemon juice. For an extra touch, sprinkle with flaky sea salt if desired.
Optional: Garnish with additional fresh herbs for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Grilled Skirt Steak with Lemon Herb Couscous Salad are a fantastic choice for meal prep, saving you precious time during busy weeknights! You can marinate the steak up to 24 hours in advance, which allows the flavors to deepen beautifully. Additionally, the couscous salad can be prepared earlier in the day—just combine the cooked couscous with the reserved marinade, vegetables, and feta, and refrigerate it until serving. To maintain the quality, make sure to store the steak and salad components separately. When you’re ready to eat, grill the steak straight from the fridge, allowing it to reach room temperature first for even cooking, and enjoy a delicious meal with minimal effort!
How to Store and Freeze Grilled Skirt Steak with Lemon Herb Couscous Salad
- Fridge: Store leftover grilled skirt steak in an airtight container for up to 3 days. Keep the couscous salad separate to maintain freshness and texture.
- Freezer: If you have more leftovers, seal the grilled skirt steak in freezer bags and freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: For best results, reheat steak gently on a skillet over low heat or in the oven covered with foil to retain moisture.
- Couscous Salad: Enjoy the couscous salad cold or at room temperature, but if it’s been in the fridge, consume within 2 days for optimal flavor and freshness.
What to Serve with Grilled Skirt Steak with Lemon Herb Couscous Salad?
Nothing completes a delightful summer dinner quite like the right side dishes to complement your vibrant meal.
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Garlic Bread: The warm, buttery flavor of garlic bread pairs beautifully, soaking up any juices from the steak.
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Grilled Vegetables: A medley of zucchini, bell peppers, and asparagus enhances the meal with a smoky flavor, adding a healthy contrast.
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Arugula Salad: This peppery salad with a light lemon vinaigrette gives a refreshing bite, perfectly balancing the savory steak and couscous.
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Creamy Coleslaw: The cool, crisp texture of coleslaw offers a nice crunch, providing a delightful contrast to the warm steak.
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Crispy Potato Wedges: Seasoned and baked to perfection, they add a comforting, hearty touch that pairs delightfully with the juicy steak.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Chardonnay brings out the vibrant flavors of both the steak and salad, making for a perfect dining experience.
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Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate, echoing the citrus notes in your main dish, leaving you feeling light and satisfied.
Grilled Skirt Steak with Lemon Herb Couscous Salad Variations
Embrace the joy of customization with these delightful twists on the original recipe that make your taste buds sing!
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Dairy-Free: Swap crumbled feta for a dairy-free cheese alternative. This keeps the salad creamy while catering to vegan diets.
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Gluten-Free: Replace dry Israeli couscous with fluffy quinoa or nutty brown rice for a gluten-free option that still delivers on texture and flavor.
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Herb Boost: Add fresh basil or mint to the couscous salad for an aromatic twist. The infusion of these herbs elevates the dish to new heights.
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Vegetable Medley: Toss in grilled zucchini, bell peppers, or cherry tomatoes for added freshness and a pop of color. Seasonal veggies can transform the salad into a hearty delight.
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Spicy Kick: Sprinkle some red pepper flakes into the marinade to give the steak a delightful heat. It’s a subtle touch that brings a new layer of excitement without overpowering the dish.
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Citrus Zing: Experiment with different citrus juices, like lime or orange, to brighten the marinade and salad. Each citrus brings its unique tanginess to the table.
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Nutty Flavor: Toss in toasted almonds or pine nuts to the couscous salad for an added crunch and a delightful nutty flavor that enhances the overall dish.
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Protein Swap: Use chicken breast or shrimp in place of skirt steak for a completely new protein experience. Each has its unique flavor and cooking time, keeping things exciting at your dinner table.
Expert Tips for Grilled Skirt Steak with Lemon Herb Couscous Salad
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Room Temperature Steak: Allow steak to reach room temperature before grilling to ensure even cooking and juiciness in your grilled skirt steak.
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Slice Against the Grain: Always cut the steak against the grain to maintain tenderness and ensure each bite is enjoyable.
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Chill for Flavor: For best results, let the couscous salad chill after tossing it with the vinaigrette to enhance the flavors in your dish.
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Use a Cast Iron Pan: If you don’t have an outdoor grill, a cast iron pan is a great alternative that can achieve a lovely sear on the steak.
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Adjust Seasoning: Always taste your salad before serving and adjust seasoning as necessary; fresh herbs can vary in flavor and impact the final dish!
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe FAQs
How do I select the best skirt steak?
Absolutely! When choosing skirt steak, look for a cut that is bright red with a bit of marbling. A little marbling means more flavor and tenderness. Avoid any steaks that have dark spots or are overly browned, as this can indicate spoilage. Freshness is key!
How should I store leftover grilled skirt steak?
Very important! Store any leftover grilled skirt steak in an airtight container, and it will be good in the refrigerator for up to 3 days. To keep the couscous salad fresh, store it separately. This preserves the texture and prevents the couscous from becoming soggy.
Can I freeze grilled skirt steak?
Absolutely! Seal your leftover grilled skirt steak in freezer bags, squeezing out as much air as possible. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator. For reheating, gently warm it in a skillet over low heat to maintain moisture and tenderness.
What if my couscous salad becomes mushy?
Don’t worry! If your couscous salad becomes mushy, it’s likely that the couscous was overcooked or too much liquid from the marinade was added. The key is to rinse the couscous thoroughly after cooking to remove excess starch and allow it to cool completely before mixing with the other ingredients. You can also add more fresh veggies to enhance texture!
Is this recipe safe for those with gluten allergies?
Very good question! This recipe is gluten-free if you substitute the dry Israeli couscous with quinoa or gluten-free couscous. Always check labels if you use pre-packaged ingredients, especially for any potential cross-contamination with gluten. And if you need a vegan option, simply replace the feta with a dairy-free alternative!
How can I ensure my steak is cooked to my liking?
To reach your desired doneness while grilling, I recommend using a meat thermometer! Aim for 130°F for medium-rare, 145°F for medium, and 160°F for well-done. Besides the thermometer, don’t forget to let your steak rest for about 10 minutes after grilling. This allows the juices to redistribute for a perfectly juicy finish!
Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Ingredients
Equipment
Method
- Prepare Marinade: Whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper in a bowl until smooth. Remember to reserve half for the couscous salad!
- Marinate Steak: Coat the skirt steak thoroughly with the remaining marinade. Let it sit for 30 minutes at room temperature or, for deeper flavor, refrigerate for up to 2 hours.
- Cook Couscous: Bring salted water to a boil and cook the dry Israeli couscous according to package instructions. Once cooked, rinse it with cold water, drain well, and pat dry.
- Assemble Salad: In a large bowl, combine the cooked couscous with the reserved marinade, diced mini cucumber, chopped scallions, fresh dill, parsley, and crumbled feta. Toss to combine and adjust seasoning to taste; refrigerate until ready to serve.
- Grill Steak: Preheat your grill to medium-high heat. Grill the marinated steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Allow to rest for 10 minutes before slicing.
- Slice & Serve: Slice the rested steak against the grain for maximum tenderness. Serve it alongside the vibrant couscous salad, finishing with a squeeze of fresh lemon juice. For an extra touch, sprinkle with flaky sea salt if desired.
