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In the world of culinary delights, few combinations are as satisfying as a perfectly grilled steak paired with a refreshing salad. The rich, hearty flavor of grilled skirt steak complements the light, zesty notes of a lemon herb couscous salad, creating a dish that is both indulgent and refreshing. This article will guide you through the process of creating a mouthwatering Grilled Skirt Steak with Lemon Herb Couscous Salad. It’s not just a meal; it’s a celebration of flavors that is sure to impress your family and friends.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Elevate your dinner with this delightful Grilled Skirt Steak paired with a refreshing Lemon Herb Couscous Salad. Marinated in a zesty blend of garlic, smoked paprika, and lime juice, the tender skirt steak is grilled to perfection. Served alongside a vibrant salad featuring fluffy couscous, cherry tomatoes, cucumber, and fresh herbs, this dish is a perfect balance of flavors and textures. Great for weeknight meals or gatherings, it's sure to impress!
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Ingredients
  

For the Grilled Skirt Steak:

1 ½ pounds skirt steak

3 cloves garlic, minced

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon salt

¼ cup olive oil

Juice of 2 limes

For the Lemon Herb Couscous Salad:

1 cup couscous

1 ¼ cups vegetable broth

½ cup cherry tomatoes, halved

1 cucumber, diced

¼ cup red onion, finely chopped

½ cup fresh parsley, chopped

¼ cup fresh mint, chopped

Zest of 1 lemon

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Marinate the Steak: In a small bowl, combine minced garlic, smoked paprika, cumin, black pepper, salt, olive oil, and lime juice. Rub this marinade all over the skirt steak. Place in a resealable plastic bag or cover in a dish and marinate in the refrigerator for at least 1 hour, preferably overnight.

    Prepare the Couscous Salad: In a saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, stir quickly, cover, and remove it from heat. Let it sit for about 5 minutes or until all the liquid is absorbed. Fluff with a fork.

      Mix the Salad: In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, parsley, mint, lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste. Toss gently to combine, and set aside.

        Grill the Steak: Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, allowing excess to drip off. Grill for about 3-5 minutes on each side or until it reaches your desired level of doneness (medium-rare is recommended). Remove from the grill and let it rest for 5 minutes.

          Slice and Serve: Slice the skirt steak against the grain into thin strips. Serve alongside the lemon herb couscous salad, garnishing with extra herbs if desired.

            Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4