The aroma of grilled meat wafting through the air evokes memories of summer barbecues, laughter, and good company. Imagine your taste buds dancing with joy as you sink your teeth into delicious grilled skirt steak, paired perfectly with a refreshing lemon herb couscous salad. This Grilled Skirt Steak with Lemon Herb Couscous Salad is not just a meal; it’s a masterpiece waiting to happen in your kitchen.
Whether you’re looking to impress friends at a dinner party or simply want to treat yourself to a delightful weekday meal, this recipe promises mouthwatering flavors and vibrant colors that will brighten any table. Let’s dive into this culinary adventure!
Why You'll Love This Grilled Skirt Steak with Lemon Herb Couscous Salad
- This incredible Grilled Skirt Steak with Lemon Herb Couscous Salad transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Grilled Skirt Steak with Lemon Herb Couscous Salad
Here’s what you’ll need to make this delicious Grilled Skirt Steak with Lemon Herb Couscous Salad:
1 lb TD grass-finished beef or bison skirt steak – Look for grass-finished meat for a rich flavor and better health benefits.
Salt and pepper – Just the basics for seasoning the steak; feel free to add your favorite spices if you like.
Fresh sprouts – These add a lovely crunch and fresh flavor when serving.
1 cucumber, chopped – Cool and refreshing, this vegetable brightens up the salad.
2 green onions, chopped – A mild yet flavorful addition that gives your salad a little zing.
1/4 cup parsley, chopped – This herb adds freshness and a pop of color to your dish.
1/4 cup dill, chopped – Dill complements the lemon beautifully, enhancing the overall flavor.
1 cup pearl couscous – A fun alternative to regular pasta, its texture blends perfectly with the salad.
4 cups TD Beef/Bison Bone broth – Cooking couscous in broth gives it extra flavor. You can also use salted water if necessary.
1 cup olive oil – This healthy fat is the base for your dressing, providing richness.
1/2 cup apple cider vinegar – The acidity balances the oil and enhances the dressing’s flavor.
1/2 – 1 lemon, juiced – Fresh lemon juice brightens the dish and ties the flavors together.
1 tbsp whole grain brown mustard – Adds a nice tangy twist to the dressing.
1.5 tsp TD honey – Just a hint of sweetness to balance the tanginess of the vinegar and mustard.
1-2 whole garlic cloves, peeled and smashed – Garlic will infuse the dressing with flavor.
Salt & pepper – Adjust these to taste for all components of the recipe.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
Follow these simple steps to prepare this delicious Grilled Skirt Steak with Lemon Herb Couscous Salad:
Step 1: Prepare the Steak
Season the TD grass-finished skirt steak generously with salt and pepper. Allow it to sit at room temperature for about 15 minutes while you gather your other ingredients. Prepping it this way helps achieve that perfect sear on the grill.
Step 2: Grill the Steak
Preheat your grill to medium-high heat. Grill the skirt steak for 2-3 minutes on each side for medium-rare, or longer if you prefer it more done. Let it rest for at least 5 minutes before slicing, which helps retain the juices.
Step 3: Mix the Dressing
In a jar, combine olive oil, apple cider vinegar, lemon juice, mustard, and honey. Add the smashed garlic cloves, salt, and pepper, then close the jar tightly and shake it like you’re at a dance party in the kitchen. This will get all the ingredients thoroughly mixed.
Step 4: Cook the Couscous
In a skillet, lightly sauté the pearl couscous in a little butter or olive oil until golden brown. Then, add it to boiling TD beef or bison bone broth. Cook according to package instructions until tender, usually about 8-10 minutes. Drain and let it cool.
Step 5: Combine the Ingredients
In a large bowl, toss the cooled couscous together with the cucumber, parsley, dill, green onions, and feta cheese (if using). Drizzle the dressing over the mixture and gently toss everything together until well coated.
Step 6: Serve and Enjoy
To plate, start with a generous handful of fresh sprouts on the bottom of shallow bowls. Spoon the couscous salad over the sprouts and top with slices of the rested steak. A final sprinkle of coarse salt elevates the dish beautifully. Enjoy this flavorful meal with family and friends!
You Must Know About Grilled Skirt Steak with Lemon Herb Couscous Salad
- This showstopping Grilled Skirt Steak with Lemon Herb Couscous Salad delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Grilled Skirt Steak with Lemon Herb Couscous Salad Cooking Process
Start by prepping your steak and season it well, allowing it to come to room temperature. While it’s resting, prepare your couscous and dressing. Grill the steak last to keep it warm and juicy before serving.
Add Your Touch to Grilled Skirt Steak with Lemon Herb Couscous Salad
Feel free to customize this dish. Swap out the couscous for quinoa or brown rice, use arugula instead of sprouts, or add crispy chickpeas for extra crunch.
Storing & Reheating Grilled Skirt Steak with Lemon Herb Couscous Salad
Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm the steak in a skillet and serve the couscous at room temperature.
Chef's Helpful Tips for Grilled Skirt Steak with Lemon Herb Couscous Salad
- This professional-quality Grilled Skirt Steak with Lemon Herb Couscous Salad relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing a memorable moment when I first made this dish, my friends couldn’t stop raving about how the flavors danced in their mouths. It was the perfect recipe for a sunny Saturday barbecue that turned into an impromptu feast filled with laughter.
FAQs About Grilled Skirt Steak with Lemon Herb Couscous Salad
What is Grilled Skirt Steak with Lemon Herb Couscous Salad?
Grilled Skirt Steak with Lemon Herb Couscous Salad is a delicious dish that combines perfectly grilled skirt steak with a refreshing couscous salad accented by bright lemon and fresh herbs. The steak is typically seasoned and grilled to juicy perfection, while the couscous salad includes ingredients such as cucumbers, green onions, parsley, and dill tossed in a delightful dressing. This dish not only delivers fantastic flavor but also presents beautifully, making it a great choice for both casual weeknight meals and special gatherings.
How do you prepare the steak for Grilled Skirt Steak with Lemon Herb Couscous Salad?
To prepare the steak, start by seasoning it generously with salt and pepper. Allow it to reach room temperature for even cooking. Grill the skirt steak for about 2-3 minutes per side, adjusting the time based on thickness and your preferred doneness. After grilling, let the steak rest for at least 5 minutes before slicing against the grain, ensuring every bite is tender and flavorful. This preparation method guarantees a juicy, perfectly cooked steak that pairs wonderfully with the couscous salad.
Can I make substitutions in the Grilled Skirt Steak with Lemon Herb Couscous Salad recipe?
Absolutely! This recipe is versatile and welcomes creativity. You can swap pearl couscous with quinoa or brown rice for a different grain. Feel free to replace fresh sprouts with arugula or even spinach for added flavor. If you want extra crunch, toss in some crispy chickpeas. Customize the herbs used in the salad dressing or add your favorite veggies to make the dish truly your own while still enjoying that wonderful flavor profile.
How do I store leftovers of Grilled Skirt Steak with Lemon Herb Couscous Salad?
To store leftovers, place them in an airtight container and refrigerate for up to three days. It’s best to separate the steak from the couscous salad to maintain its texture. When ready to eat, gently reheat the steak in a skillet over low heat or enjoy the couscous salad at room temperature. This way, you can savor the deliciousness of your Grilled Skirt Steak with Lemon Herb Couscous Salad even after the meal is over!
Conclusion for Grilled Skirt Steak with Lemon Herb Couscous Salad
In summary, Grilled Skirt Steak with Lemon Herb Couscous Salad is a delightful dish that beautifully balances savory and fresh flavors. With its easy preparation techniques and customizable ingredients, it’s perfect for any occasion. Whether you’re hosting friends or enjoying a cozy family dinner, this recipe is guaranteed to be a hit. Don’t hesitate to try this vibrant dish that not only tantalizes the taste buds but also offers a stunning presentation!
Grilled Skirt Steak with Lemon Herb Couscous Salad
Ingredients
Equipment
Method
- Season the TD grass-finished skirt steak with salt and pepper. Allow it to reach room temperature before grilling.
- Grill the steak for 2-3 minutes per side, adjusting for thickness and preferred doneness. Let the steak rest for at least 5 minutes, then slice against the grain just before serving.
- In a jar, combine olive oil, apple cider vinegar, lemon juice, mustard, TD honey, garlic cloves, salt, and pepper. Shake well to mix.
- Lightly sauté the pearl couscous in butter or olive oil until golden. Add the couscous to boiling water or TD bone broth. Once cooked, drain and set aside to cool.
- When cool, in a bowl, toss together the couscous, cucumber, parsley, dill, green onion, and feta cheese with the dressing.
- Serve in shallow bowls starting with a base of sprouts, followed by the couscous blend, and finish with the sliced skirt steak on top with a dash of coarse salt.
