Grilled Skirt Steak with Lemon Herb Couscous
This Grilled Skirt Steak with Lemon Herb Couscous is a vibrant Mediterranean-inspired dish featuring juicy, high-heat seared steak served over a refreshing pearl couscous salad with lemon, cucumber, tomatoes, and fresh herbs. It’s a balanced, bistro-style meal that feels elegant but comes together quickly.
Equipment
- grill or cast iron skillet
- Whisk
- Tongs
- Chef’s Knife
Ingredients
- 1.5 lb skirt steak
- 1 cup pearl couscous
- 0.25 cup olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 0.25 cup fresh parsley and mint, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
Instructions
- Combine half of the olive oil, lemon zest, and minced garlic in a bowl. Coat the skirt steak evenly and let it marinate for about 30 minutes.
- Cook pearl couscous in salted boiling water until tender and al dente. Drain and rinse under cold water to stop cooking.
- In a bowl, whisk together remaining olive oil, lemon juice, and chopped herbs. Toss the dressing with the couscous, diced cucumber, and cherry tomatoes.
- Heat a grill or cast iron skillet over high heat. Sear the skirt steak for 3–4 minutes per side until nicely browned and cooked to desired doneness.
- Remove the steak from heat and allow it to rest for 10 minutes before slicing thinly against the grain.
- Serve sliced steak over the lemon herb couscous salad and garnish with extra parsley and mint before serving.
Notes
Do not skip the 10-minute resting period for the steak. Allowing the meat to rest keeps the juices inside the fibers, resulting in tender, flavorful slices rather than dry meat.