Description
A delicious and flavorful grilled skirt steak paired with a refreshing lemon herb couscous salad. Perfect for a summertime meal or a weekend barbecue.
Ingredients
Units
Scale
For Skirt Steak:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice, plus more for serving
- 1 tbsp honey
- 4 garlic cloves, minced
- 1 1/2 tsp dijon mustard
- 1 tsp dried oregano
- 1 3/4 tsp kosher salt
- Freshly ground black pepper
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional)
For Lemon Herb Couscous Salad:
- 1 cup dry Israeli couscous
- 1 mini cucumber, chopped
- 4 scallions, chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta (or non-dairy alternative)
Instructions
- Prepare the Marinade: Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and black pepper. Marinate skirt steak in half of the mixture.
- Cook Couscous: Cook Israeli couscous, then toss with remaining marinade, cucumber, scallions, dill, parsley, and feta.
- Grill the Steak: Grill marinated steak until desired doneness. Let rest before slicing.
- Serve: Sprinkle steak with sea salt, a squeeze of lemon, and serve with couscous salad.
Notes
- Make sure to let the steak rest before slicing to retain juices.
- The couscous salad can be made ahead for easy entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 6g
- Sodium: 982mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
