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Grilled skirt steak with lemon herb
ChefMaster Emily

Grilled Skirt Steak with Lemon Herb Couscous Salad

This Grilled Skirt Steak with Lemon Herb Couscous Salad is the ultimate summer dinner—juicy, seared steak paired with a fresh and zesty couscous salad. Fast, flavorful, and beautifully balanced, it's a weeknight win and a picnic hero.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Calories: 520

Ingredients
  

For the Steak
  • 1 lb skirt steak
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • salt and pepper to taste
For the Couscous Salad
  • 1 cup couscous
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil for dressing
  • salt and pepper to taste

Equipment

  • Grill or Grill Pan
  • Mixing Bowl
  • Pot

Method
 

  1. Rub steak with olive oil, garlic, lemon zest, salt, and pepper. Let marinate for 15 minutes to several hours.
  2. Boil water and pour over couscous in a bowl. Cover and let sit for 5 minutes. Fluff with a fork and let cool slightly.
  3. In a large bowl, combine tomatoes, cucumber, red onion, parsley, and mint. Add couscous, lemon juice, and olive oil. Toss and season to taste.
  4. Grill steak over high heat for 2–3 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
  5. Plate couscous salad and top with steak slices. Serve with extra lemon if desired.

Notes

Rest steak before slicing to keep juices locked in. Couscous salad can be prepped ahead. Try feta or olives for extra flavor. Not gluten-free? Use quinoa instead of couscous.