Description
Enjoy a flavorful grilled skirt steak paired with a refreshing lemon herb couscous salad. This easy recipe is perfect for summer evenings and gatherings.
Ingredients
- For the Marinade: 1/4 cup Olive Oil, 1/4 cup Fresh Lemon Juice, 2 tablespoons Honey, 4 cloves Garlic Cloves, 1 tablespoon Dijon Mustard, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper
- For the Steak: 1 pound Skirt Steak, Flaky Sea Salt to taste
- For the Couscous Salad: 1 cup Israeli Couscous, 1 mini Cucumber, 2 scallions, 1/4 cup Fresh Dill, 1/4 cup Fresh Parsley, 1/2 cup Feta
Instructions
- In a mixing bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper.
- Place the skirt steak in a shallow dish and pour half of the marinade over it. Marinate for 30 minutes to 2 hours in the refrigerator.
- Prepare the Israeli couscous according to package instructions, then rinse with cold water.
- Mix the remaining marinade with diced cucumber, sliced scallions, chopped dill, parsley, and crumbled feta into the couscous.
- Preheat your grill to medium-high heat.
- Grill the marinated steak for 3-4 minutes per side, or until desired doneness.
- Let the steak rest for 10 minutes.
- Slice the steak against the grain into thin pieces.
- Serve the grilled skirt steak alongside the couscous salad. Add extra lemon juice and flaky sea salt if desired.
Notes
- Substitute avocado oil for olive oil for a different taste.
- Bottled lemon juice can be used if fresh is unavailable.
- Maple syrup can substitute honey for a vegan option.
- Adjust garlic quantity based on preference.
- Whole grain mustard can be used instead of Dijon.
- Fresh oregano can be used in greater quantity than dried.
- Adjust salt if using regular table salt.
- Freshly ground black pepper offers the best taste.
- Flank steak can substitute skirt steak.
- Quinoa can substitute Israeli couscous for a gluten-free option.
- Red onions can substitute scallions.
- Other fresh herbs like cilantro or basil can be used in the couscous salad.
- Non-dairy feta can be used for a vegan option.
- Consider serving with grilled vegetables for a complete meal.
- Slice steak against the grain for tenderness.
- Allow couscous to marinate briefly for enhanced flavor.
- Monitor grill temperature closely for perfect results.
- Experiment with different herbs in the couscous salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg