Grilled Skirt Steak with Lemon Herb Couscous Salad
Delight your taste buds with this Grilled Skirt Steak with Lemon Herb Couscous Salad, a perfect dish to bring summer vibes to your dinner table. Juicy skirt steak is marinated in a zesty lemon-olive oil blend and grilled to perfection, served alongside a vibrant pearl couscous salad loaded with fresh vegetables and herbs. This recipe is not only quick and easy, coming together in under an hour, but it’s also family-friendly and ideal for gatherings. With its nutritious ingredients and flavors that shine, this meal is sure to impress at any occasion!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 1/2 lbs skirt steak
- 1 cup dry Israeli couscous
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 mini cucumber, chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta or non-dairy alternative
- 1 tbsp honey
- 1 1/2 tsp dijon mustard
- 1 tsp dried oregano
- 1 3/4 tsp kosher salt
- Freshly ground black pepper
- Flaky sea salt (optional)
Instructions
- Marinate the steak by whisking together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and black pepper. Coat the steak in half of the marinade and let it sit for 30-45 minutes.
- Cook the Israeli couscous according to package instructions. Drain and rinse under cold water. Combine cooled couscous with remaining marinade, cucumber, scallions, dill, parsley, and feta; season to taste.
- Grill the marinated steak on medium-high heat for about 3-4 minutes per side until cooked to desired doneness. Let it rest for 10 minutes before slicing against the grain.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg