Marinated Skirt Steak with Lemon Couscous Salad
Get ready for spring and summer grilling season with juicy and tender skirt steak paired with an herb couscous salad. This flavorful skirt steak marinade seasons the meat perfectly and pairs well with just about any side- try it with lemon herb couscous to round out this fresh summer meal.
Recipe created by our Grass Roots partner Season and Thyme. Sarah is the founder, recipe creator, and voice behind Season and Thyme. She shares delicious, approachable recipes your whole family will love, from easy weeknight dinners and comforting soups to baked goods and creative venison dishes. Check out more inspiring recipes from Sarah at seasonandthyme.com.
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makes:3-4
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total time:45 min
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cooking difficulty:Easy
Ingredients
Utensils
- Small Bowl
- Large Ziplock
Instructions
Combine all ingredients for the marinade in a small bowl.
To a glass dish or a large Ziploc bag add your skirt steak. Pour marinade over top. Refrigerate for at least an hour and up to 24 hours.
When you’re ready to cook, pull out the steaks from the fridge and let sit at room temperature for 30 minutes first.
Turn the grill on medium high heat. Allow to get hot, before adding the steak.
Sear for 3-4 minutes per side, cooking at high heat. Skirt steak is thin, and doesn't take long to cook to a medium rare.
Remove from the heat and rest for 5 minutes. Slice thinly against the grain and enjoy.
For the Lemon Couscous Salad
- Couscous (1 cup dry): I prefer pearl couscous for this recipe, but the standard small variety works fine too.
- Bell pepper (½ cup small dice): Red bell pepper adds a nice pop of color.
- Cucumber (½ cup small dice): I suggest english cucumbers for less seeds.
- Fresh herbs (1 tbsp. each): Feel free to experiment here, I used a mix of dill and parsley.
- Shallot (1 small, minced): For a gentler onion flavor, use shallot. I prefer to chop it very finely. You could use also green onions if you would like.
- Dressing: A combination of olive oil (¼ cup), 1 lemon zested and juiced, salt and pepper (to taste).
For the couscous salad, prepare couscous according to the packaging instructions.
Chop all of the vegetables into a small dice and mince the herbs finely.
Combine dressing ingredients, including olive oil, lemon juice, lemon zest, salt, and pepper.
Mix everything together and serve.