Description
Looking for a delicious summer dish? This Grilled Skirt Steak with Lemon Herb Couscous Salad is your answer! Tender skirt steak is marinated in a zesty lemon-olive oil blend, grilled to juicy perfection, and paired with a refreshing couscous salad that’s packed with vibrant herbs and optional feta. Perfect for busy weeknights or family gatherings, this dish can be prepared in about an hour and is sure to delight both kids and adults alike.
Ingredients
Scale
- 1 ½ lbs skirt steak (or chicken breast or tofu)
- ½ cup olive oil
- ¼ 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 ¾ tsp kosher salt
- Freshly ground black pepper
- 1 cup dry Israeli couscous
- 1 mini cucumber, chopped
- 4 scallions, chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup crumbled feta (or non-dairy alternative)
Instructions
- Marinate the Steak: Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and pepper. Coat the skirt steak in half of the marinade. Cover and marinate for at least 30 minutes.
- Prepare the Couscous: Cook couscous according to package instructions. Drain and rinse under cold water. Toss with remaining marinade, cucumber, scallions, dill, parsley, and feta (if using). Refrigerate until serving.
- Grill the Steak: Preheat grill to medium-high heat. Grill steak for 3-4 minutes per side or until desired doneness. Let rest before slicing.
Nutrition
- Serving Size: 1 plate (approximately 340g)
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg