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Grilled Skirt Steak with Lemon Herb Couscous Salad

Grilled Skirt Steak with Lemon Herb Couscous Salad
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If you’re seeking a vibrant and satisfying dish that celebrates fresh flavors, look no further than this Grilled Skirt Steak with Lemon Herb Couscous Salad. This recipe perfectly marries tender, marinated steak with a refreshing couscous salad, making it ideal for summer gatherings or quick weeknight dinners. The succulent skirt steak, infused with a zesty lemon-olive oil marinade, is paired with fluffy Israeli couscous tossed in colorful vegetables and aromatic herbs. It’s a dish that not only pleases the palate but also brings joy to your dining table.

Ingredients

Scale
  • 1 ½ lbs skirt steak
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tbsp honey
  • 4 garlic cloves, minced
  • 1 ½ 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

  1. Whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, oregano, salt, and black pepper. Pour half of this marinade over the skirt steak in a shallow dish and coat well. Let it marinate while preparing the couscous.
  2. Follow package instructions for cooking Israeli couscous. Rinse under cold water after draining to cool it down quickly.
  3. Preheat your grill to medium-high heat (450°-500° F). Grill each side of the steak for about 3-4 minutes until desired doneness is achieved. Allow it to rest before slicing.
  4. In a bowl, combine the cooked couscous with chopped cucumber, scallions, dill, parsley, and feta (or non-dairy alternative). Toss gently until mixed.

Nutrition

Find it online: https://www.kitchenstorydaily.com/grilled-skirt-steak-with-lemon-herb-couscous-salad/