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As the sun shines brighter and temperatures rise, there's nothing quite like the enticing aroma of grilled meat wafting through the air. Grilled skirt steak has become a popular choice among barbecue enthusiasts for its rich flavor and tender texture. This cut of meat, when marinated and grilled to perfection, offers a savory experience that complements the joys of summer grilling. Paired with a refreshing lemon herb couscous salad, this dish not only satisfies the taste buds but also provides a nourishing balance of protein and fresh vegetables.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Discover a burst of flavor with this Grilled Skirt Steak paired with a refreshing Lemon Herb Couscous Salad. This recipe features perfectly marinated skirt steak grilled to juicy perfection, complemented by a vibrant salad made with fluffy couscous, cherry tomatoes, cucumber, and a zesty lemon dressing. Perfect for summer barbecues or a weeknight dinner, this dish is quick to prepare and sure to impress your family and friends. Enjoy every bite!
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Ingredients
  

For the Skirt Steak:

1.5 lbs skirt steak

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

For the Lemon Herb Couscous Salad:

1 cup couscous

1 1/4 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Zest and juice of 1 lemon

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Instructions
 

Marinate the Skirt Steak:

    - In a medium bowl, whisk together olive oil, minced garlic, balsamic vinegar, smoked paprika, ground cumin, salt, and pepper.

      - Place the skirt steak in a large resealable plastic bag or shallow dish, add the marinade, and ensure the steak is well coated. Seal or cover and refrigerate for at least 1 hour or overnight for deeper flavor.

        Prepare the Couscous Salad:

          - In a medium saucepan, bring the vegetable broth to a boil.

            - Add couscous, cover, and remove from heat. Let sit for about 5 minutes, then fluff with a fork.

              - In a large mixing bowl, combine the fluffed couscous, cherry tomatoes, cucumber, red onion, parsley, lemon zest, and lemon juice.

                - Drizzle with extra virgin olive oil, season with salt and pepper, and toss everything together until evenly mixed. Set aside.

                  Grill the Skirt Steak:

                    - Preheat the grill to high heat. Once hot, remove the skirt steak from the marinade and allow excess marinade to drip off.

                      - Grill the steak for about 3-4 minutes per side for medium-rare, adjusting the time according to your desired doneness. Use a meat thermometer; medium-rare is typically at 130°F (54°C).

                        - Once cooked, transfer to a cutting board, cover loosely with foil, and let rest for about 5 minutes.

                          Slice and Serve:

                            - Slice the skirt steak against the grain into strips.

                              - Serve the grilled skirt steak alongside a generous portion of the lemon herb couscous salad. Garnish with additional parsley, if desired.

                                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings