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Skirt steak is a popular cut of beef that derives from the diaphragm muscles of the cow. This cut is known for its long, flat shape and is characterized by its pronounced grain. What sets skirt steak apart is its robust flavor and tenderness, making it a favorite among grill enthusiasts and chefs alike. The flavor profile of skirt steak is deeply beefy, with a slight chew that adds to its appeal. When cooked correctly, it becomes incredibly juicy and succulent, making it an excellent choice for various dishes.

Grilled Skirt Steak with Lemon Herb Couscous Salad

Fire up the grill for a delicious Grilled Skirt Steak paired with a refreshing Lemon Herb Couscous Salad! This easy recipe features juicy marinated steak grilled to perfection and served with a vibrant salad loaded with citrusy flavors and fresh herbs. Perfect for a summer BBQ or a quick weeknight dinner. With minimal prep and cooking time, you'll have a mouthwatering meal on the table in just 30 minutes. Try it today for a taste of summer!
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Ingredients
  

For the Skirt Steak:

1 lb skirt steak

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper, to taste

Juice of 1 lime

For the Lemon Herb Couscous Salad:

1 cup couscous

1 1/4 cups vegetable broth (or water)

Zest and juice of 1 lemon

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup cherry tomatoes, halved

1/4 cup cucumber, diced

Salt and pepper, to taste

Extra olive oil for drizzling

Instructions
 

Prepare the Skirt Steak Marinade: In a bowl, mix the olive oil, minced garlic, paprika, cumin, salt, pepper, and lime juice. Place the skirt steak in a resealable bag or a shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes, preferably 2-4 hours for more flavor.

    Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

      Add the Salad Ingredients: To the cooked couscous, mix in the lemon zest, lemon juice, chopped parsley, chopped mint, cherry tomatoes, and cucumber. Season with salt and pepper to taste, and drizzle with olive oil. Toss gently to combine.

        Preheat the Grill: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.

          Grill the Skirt Steak: Remove the skirt steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for about 3-5 minutes per side for medium-rare (or longer if desired). Use a meat thermometer for accuracy (130-135°F for medium-rare).

            Rest and Slice the Steak: Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 5-10 minutes. This helps to retain the juices. After resting, slice the steak against the grain into thin strips.

              Serve: Serve the grilled skirt steak alongside a generous portion of the lemon herb couscous salad. Garnish with additional herbs or a sprinkle of lemon zest if desired.

                Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4