Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Grilled Skirt Steak with Lemon Herb Couscous Salad is the ultimate summer cookout dish. After making this many times, I’ve discovered the secret to tender, juicy steak and a light, fresh salad that pairs perfectly. If you love recipes like this, you’ll also enjoy Indulge in Creamy Morel Mushroom Pasta Bliss at Home and Chill Out with Refreshing Cucumber Agua Fresca Delight.
Why This Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss Is Pure Comfort
- Tender, juicy steak with a smoky char
- Light, fresh salad with bright lemon herb flavors
- Easy to make and perfect for summer cookouts
- Better than takeout and a crowd-pleaser
What You'll Need for Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Skirt steak
- Lemon
- Couscous
- Fresh herbs
- Garlic
- Olive oil
- Salt
- Pepper
- Optional: Lemon wedges
- Optional: Chopped fresh herbs
📝 Ingredient Notes
- Skirt steak: Ask your butcher to remove the silver skin for easier cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
- Meat thermometer — Ensures perfect doneness every time → See on Amazon
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
- Prepare the steak: Pat steak dry, season with salt, pepper, and olive oil. Let it sit at room temperature for 30 minutes.
- Cook the steak: Preheat grill to high. Grill steak for 4-5 minutes per side for medium-rare. Let it rest for 10 minutes before slicing.
- Make the salad: Cook couscous according to package instructions. Toss with olive oil, lemon juice, garlic, salt, pepper, and fresh herbs.
Cook's Tips for Perfect Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
- Common mistake and fix: Avoid overcooking the steak. Use a meat thermometer to check for 135°F (57°C) internal temperature for medium-rare.
- Pro tip: Let the steak sit at room temperature before cooking to ensure even cooking.
- Pro tip: Slice the steak against the grain for tender pieces.
Storing & Reheating Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare the salad up to a day ahead. Cook the steak just before serving.
Freezing Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Not recommended for this dish
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: Marinate the steak for up to 24 hours for even more flavor.
- Best substitution: Substitute flank or hanger steak if skirt steak is not available.
- Make-ahead: Prepare the salad up to a day ahead. Cook the steak just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the steak is sticking to the grill, ensure the grill is hot enough and well-oiled.
Want to level up this recipe?
Grill pan — Achieve perfect grill marks and searing even on the stovetop → Check price on Amazon
Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss
Ingredients
Main Ingredients
- Skirt steak
- Lemon
- Couscous
- Fresh herbs
Seasonings
- Garlic
- Olive oil
- Salt
- Pepper
Optional Toppings
- Lemon wedges
- Chopped fresh herbs
Instructions
- Prepare the steak: Pat steak dry, season with salt, pepper, and olive oil. Let it sit at room temperature for 30 minutes.
- Cook the steak: Preheat grill to high. Grill steak for 4-5 minutes per side for medium-rare. Let it rest for 10 minutes before slicing.
- Make the salad: Cook couscous according to package instructions. Toss with olive oil, lemon juice, garlic, salt, pepper, and fresh herbs.
Notes
- Chef tip: Marinate the steak for up to 24 hours for even more flavor.
- Best substitution: Substitute flank or hanger steak if skirt steak is not available.
- Make-ahead: Prepare the salad up to a day ahead. Cook the steak just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the steak is sticking to the grill, ensure the grill is hot enough and well-oiled.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended for this dish
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare the salad up to a day ahead. Cook the steak just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss FAQs
Prepare the salad up to a day ahead. Cook the steak just before serving.
Overcooking the steak can make it tough. Use a meat thermometer to check for 135°F (57°C) internal temperature for medium-rare.
Yes, cook the steak in a preheated 400°F (200°C) oven for 10-15 minutes per side.
Flank or hanger steak can be used as a substitute.
Store leftovers in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Grilled Skirt Steak with Lemon Herb Couscous Salad Bliss and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
