Description
A beautifully balanced dish that features juicy grilled skirt steak paired with zesty lemon herb couscous, perfect for family gatherings or special occasions.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup couscous
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Marinate the skirt steak by mixing olive oil, minced garlic, salt, and black pepper. Coat the steak and let it rest for at least 30 minutes.
- Cook the couscous according to package directions, then fluff and stir in lemon zest, juice, and chopped herbs.
- Preheat the grill on high heat and grill skirt steak for 3-4 minutes per side for medium-rare.
- Let the steak rest for 5 minutes, then slice against the grain.
- Serve couscous topped with sliced steak, drizzled with olive oil, garnished with herbs and lemon wedges.
Notes
For substitutions, use flank steak or grilled portobello mushrooms for a vegetarian option. Quinoa can replace couscous for a nuttier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: grilled steak, couscous, summer dish, family meal, easy recipe