Description
This recipe features juicy, grilled skirt steak marinated in a zesty lemon and herb blend, served with a refreshing lemon herb couscous salad. It’s a quick and flavorful meal perfect for summer evenings.
Ingredients
Scale
- 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 (optional)
- 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 until combined to create the marinade.
- 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 under cold water.
- In a separate bowl, mix the cooked couscous with the remaining marinade, diced cucumber, sliced scallions, chopped dill, parsley, and crumbled feta.
- Preheat your grill to medium-high heat.
- Lay the marinated skirt steak on the hot grill and cook for approximately 3-4 minutes per side, or until it reaches your desired level of doneness.
- Allow the grilled skirt steak to rest for 10 minutes after grilling.
- Slice the skirt steak against the grain into thin pieces.
- Serve the sliced grilled skirt steak alongside the lemon herb couscous salad. Add an extra squeeze of fresh lemon juice and a sprinkle of flaky sea salt if desired.
Notes
- You can substitute avocado oil for olive oil in the marinade.
- Bottled lemon juice can be used if fresh is not available.
- Maple syrup can be used as a vegan substitute for honey.
- Adjust garlic quantity based on your preference.
- Whole grain mustard can be used instead of Dijon mustard.
- Use fresh oregano in a greater quantity if preferred.
- Adjust salt amount if using regular table salt instead of kosher salt.
- Freshly ground black pepper provides the best taste.
- Flank steak can be substituted for skirt steak.
- Quinoa can be substituted for Israeli couscous for a gluten-free option.
- Red onions can be substituted for scallions.
- Feel free to mix other fresh herbs like cilantro or basil into the couscous salad.
- Non-dairy feta can be used for a vegan option.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Marinate skirt steak without cooking and freeze for up to 2 months; thaw overnight in the fridge before grilling.
- When reheating steak, use a skillet over medium-low heat.
- Store leftover couscous salad separately and stir well before serving.
- Ensure skirt steak reaches room temperature before grilling for even cooking.
- Always slice steak against the grain for tenderness.
- Allow couscous to marinate briefly to enhance flavor.
- Monitor grill temperature closely and adjust cooking times as needed.
- Experiment with different fresh 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