As the sun dips lower in the sky and warm summer evenings beckon, I find myself craving dishes that are not just delicious but also effortlessly elegant. That’s when I turn to this Juicy Grilled Skirt Steak with Refreshing Lemon Herb Couscous Salad. The succulent aroma of lemon and garlic fills my kitchen as the steak marinates, a tantalizing promise of the satisfaction that awaits. This recipe embodies the spirit of casual gatherings—a juicy skirt steak, grilled to perfection, paired with a light, vibrant couscous salad brimming with fresh herbs and crisp cucumbers.
Imagine tossing everything together outside on the patio with laughter echoing around you, the perfect complement to a glass of chilled white wine! Whether you’re entertaining friends or simply enjoying a laid-back dinner at home, this dish is your ticket to a summer feast that’s as comforting as it is refreshing. Join me as we explore this delightful recipe that delivers big flavors with minimal fuss.
Why Love Grilled Skirt Steak with Lemon Herb Couscous Salad?
Easy Weeknight Delight: This dish is incredibly simple to prepare, making it perfect for busy weeknights or leisurely weekends.
Flavor Explosion: Featuring a zesty marinade that elevates the juicy skirt steak, every bite is bursting with fresh flavor.
Freshness Guaranteed: The couscous salad, loaded with crunchy veggies and fragrant herbs, adds a refreshing touch to your meal.
Versatile Options: Switch up the proteins or veggies to suit your taste—flank steak or roasted vegetables work beautifully.
Crowd-Pleaser: Whether you’re hosting a barbecue or a cozy dinner for two, this recipe is sure to impress your guests!
Grilled Skirt Steak with Lemon Herb Couscous Salad Ingredients
For the Marinade
- Olive Oil – Adds richness and moisture; can substitute with avocado oil for a different flavor profile.
- Fresh Lemon Juice – Provides acidity and brightness; freshly squeezed is recommended for the best flavor.
- Honey – Adds a touch of sweetness to balance the marinade; maple syrup can be an alternative for a vegan option.
- Garlic Cloves – Enhance flavor and aroma; fresh is best, but powdered garlic can be used in a pinch.
- Dijon Mustard – Offers a slight tanginess; whole grain mustard can serve as a substitute.
- Dried Oregano – Adds herbal notes and depth to the marinade; Italian seasoning could also work.
- Kosher Salt and Freshly Ground Black Pepper – Essential for seasoning; use sea salt or fine table salt if needed.
For the Steak
- Skirt Steak – Central protein, known for its flavor and tenderness when cooked correctly; flank steak can be a viable alternative.
- Flaky Sea Salt – Optional finishing touch for flavor enhancement; can omit if unavailable.
For the Couscous Salad
- Israeli Couscous – Main carb component, adds texture; traditional couscous or quinoa could be substituted.
- Mini Cucumber – Adds crunch and freshness to the salad; any cucumber variety is acceptable.
- Scallions – Provides onion flavor and crunch; can replace with red onion if preferred.
- Fresh Dill and Fresh Parsley – Critical for freshness and flavor; dried herbs are not recommended for this salad.
- Feta (or Non-Dairy Alternative) – Creamy element that complements the dish; omit for a vegan version or replace with avocado.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
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Marinate the Steak: In a large bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Coat the skirt steak with half of this delicious marinade and let it marinate for 30-45 minutes at room temperature, or up to 2 hours in the fridge for a deeper flavor.
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Prepare Couscous Salad: While the steak marinates, cook the Israeli couscous according to package directions until al dente, then cool it under cold water. In a separate bowl, toss the cooled couscous with the remaining marinade, diced mini cucumber, sliced scallions, chopped dill, parsley, and crumbled feta. Chill this refreshing salad until you’re ready to serve.
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Grill the Steak: Preheat your grill to medium-high heat, around 450°F-500°F. Grill the marinated skirt steak for about 3-4 minutes per side, or until it reaches your desired doneness. Allow it to rest for 10 minutes before slicing against the grain for tender bites. Serve the steak alongside the vibrant couscous salad.
Optional: Finish with a sprinkle of flaky sea salt and a drizzle of fresh lemon juice for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Skirt Steak with Lemon Herb Couscous Salad?
Creating a summer feast doesn’t just stop at the main dish; it’s about building a balanced and breathtaking table. Here are some delightful accompaniments to elevate your meal.
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Creamy Garlic Mashed Potatoes: Their rich, buttery texture perfectly complements the juicy steak, adding a comfort-food element to your outdoor dinner.
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Zesty Grilled Vegetables: Colorful bell peppers, zucchini, and asparagus bring a smoky char and vibrant hues, enhancing the fresh flavors of your meal. Toss in some olive oil and herbs, and you’re ready to grill!
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Simple Arugula Salad: A peppery arugula salad with a light vinaigrette adds a bright contrast, playing beautifully against the richness of the steak and feta.
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Fresh Tomato Basil Bruschetta: This appetizer is a perfect start to your meal, bursting with ripe tomatoes and fragrant basil that tease the senses ahead of the hearty main.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio can perfectly enhance the zesty notes of the marinade and facilitate a refreshingly balanced sip between bites.
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Lemon Sorbet: End on a sweet and tangy note with a scoop of lemon sorbet. Its coolness and refreshment make it a delightful palate cleanser after the rich flavors of your steak and salad.
Tips for the Best Grilled Skirt Steak with Lemon Herb Couscous Salad
- Room Temperature Steak: Allow your skirt steak to come to room temperature before grilling. This ensures even cooking and a juicy, tender result.
- Slice Against the Grain: Always slice the cooked steak against the grain to maximize tenderness and avoid chewiness.
- Marinate Couscous Well: Let the warm couscous soak in the vinaigrette for optimal flavor before mixing in the crunchy veggies and herbs.
- Grill Timing: Keep a close eye on the steak; overcooking can lead to a tough texture. Aim for medium-rare for the best flavor.
- Experiment with Ingredients: Feel free to switch up the veggies in your couscous salad or experiment with different proteins for your grilled skirt steak.
Variations & Substitutions for Grilled Skirt Steak with Lemon Herb Couscous Salad
Explore the possibilities to personalize this delightful dish and suit your taste!
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Protein Swap: Substitute skirt steak with flank steak, chicken, or even grilled shrimp for a change in flavor and texture.
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Dairy-Free: Replace feta with creamy avocado, offering a luscious texture without dairy. It brings a fresh twist to the salad.
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Vegan Options: Opt for tempeh or marinated tofu instead of meat, and omit the cheese for a delicious plant-based version.
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Vegetable Boost: Toss in roasted vegetables such as bell peppers or zucchini, enhancing both flavor and nutrition. They add a beautiful color too!
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Herb Variations: Experiment with fresh basil or cilantro as substitutes for dill and parsley, giving the salad a unique aromatic touch.
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Quinoa Twist: Swap Israeli couscous with quinoa for a protein-packed base, which is also gluten-free and adds a delightful nuttiness.
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Spice it Up: Add red pepper flakes or jalapeños to the couscous salad for a spicy kick that complements the steak beautifully.
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Sweetness Adjustments: Use agave syrup in place of honey if you prefer a vegan alternative or want a milder sweetness in the marinade.
Feel free to mix and match these ideas for a salad and steak that reflect your personal culinary flair and appetites!
How to Store and Freeze Grilled Skirt Steak with Lemon Herb Couscous Salad
- Fridge: Store any leftovers in an airtight container for up to 3 days. This grilled skirt steak and couscous salad are enjoyable chilled or at room temperature.
- Freezer: If you have extra steak, wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
- Reheating: Thaw in the refrigerator overnight before reheating. Warm the steak gently in a skillet over low heat, while the couscous salad is best served cold or at room temperature.
- Freshness Tip: For the best flavor, consider storing the steak and salad separately to maintain the couscous salad’s crispness and the steak’s juiciness.
Make Ahead Options
These Juicy Grilled Skirt Steak with Refreshing Lemon Herb Couscous Salad are perfect for meal prep and will save you time on busy weeknights! You can marinate the skirt steak up to 24 hours in advance; simply follow the marinade instructions and keep it in the fridge until you’re ready to grill. The couscous salad can be prepared up to 3 days ahead—just cook the couscous, toss it with the remaining marinade, and mix in the veggies. Keep the salad in an airtight container to maintain its freshness. When you’re ready to serve, grill the steak straight from the fridge for delicious, juicy results, and pair it with the chilled, zesty couscous salad for a hassle-free meal that tastes just as fresh!
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe FAQs
How do I choose the best skirt steak for grilling?
Absolutely! Look for skirt steak that has a bright red color with good marbling—this fat content will help keep the meat juicy while grilling. Avoid any cuts with dark spots or a grayish hue, as these may indicate over-ripeness.
What’s the best way to store leftovers of the grilled skirt steak and couscous salad?
I recommend storing leftovers in an airtight container in the fridge for up to 3 days. Both the steak and the couscous salad can be enjoyed chilled, making for a quick and delicious meal the next day!
Can I freeze the grilled skirt steak and couscous salad?
Yes! You can freeze the skirt steak by tightly wrapping it in plastic wrap followed by aluminum foil or placing it in a freezer-safe bag. It will maintain its best quality for up to 3 months. However, I suggest storing the couscous salad separately, as freezing may alter its texture.
What should I do if my skirt steak is tough after cooking?
Don’t worry, it happens! To salvage a tough steak, make sure to slice it against the grain, which helps to break down the fibers and enhances tenderness. Marinading it longer next time can help, too. If your steak is already grilled, consider using it in stir-fries or salads for a different culinary experience.
Is this dish suitable for someone with gluten allergies?
Great question! If you or your guests have gluten allergies, you can easily substitute the Israeli couscous with quinoa or a gluten-free grain option. Always double-check labels for any hidden gluten sources in condiments or ready-made products, like the Dijon mustard.
Can I use a different type of oil for the marinade?
Very much so! If you prefer, you can substitute olive oil with avocado oil for a unique flavor profile. Grapeseed or canola oil could also work in this marinade. Just keep in mind that olive oil has a distinct taste that complements the lemon and herbs beautifully!
Grilled Skirt Steak with Zesty Lemon Herb Couscous Salad
Ingredients
Equipment
Method
- In a large bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Coat the skirt steak with half of this delicious marinade and let it marinate for 30-45 minutes at room temperature, or up to 2 hours in the fridge for a deeper flavor.
- Cook the Israeli couscous according to package directions until al dente, then cool it under cold water. In a separate bowl, toss the cooled couscous with the remaining marinade, diced mini cucumber, sliced scallions, chopped dill, parsley, and crumbled feta. Chill until ready to serve.
- Preheat your grill to medium-high heat, around 450°F-500°F. Grill the marinated skirt steak for about 3-4 minutes per side, or until your desired doneness. Allow to rest for 10 minutes before slicing against the grain. Serve alongside the couscous salad.
- Finish with a sprinkle of flaky sea salt and a drizzle of fresh lemon juice for extra flavor if desired.