Description
A delightful grilled skirt steak paired with zesty lemon herb couscous, perfect for summer gatherings.
Ingredients
Scale
- 1 lb skirt steak
- 1/4 cup soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Fresh herbs (parsley and optional mint)
- 1 cup couscous
- 1 cup water
- 1 lemon (juice and zest)
- Salt to taste
Instructions
- In a bowl, whisk together soy sauce, minced garlic, olive oil, and fresh herbs. Pour over skirt steak in a resealable bag, marinate for at least 1 hour (or overnight).
- In a medium pot, bring 1 cup of water to a boil. Add couscous, a pinch of salt, and olive oil. Stir, cover, and let it steam for about 5 minutes.
- Fluff couscous with a fork, stir in lemon juice, lemon zest, chopped parsley, and adjust with olive oil to taste.
- Preheat grill to high heat. Remove steak from marinade, grill for 4-5 minutes on each side for medium-rare.
- Let steak rest for 5-10 minutes before slicing against the grain.
- Serve couscous topped with sliced steak, drizzled with extra lemon juice or olive oil, and garnish with herbs.
Notes
Be careful not to over-marinate the steak to prevent it from becoming too salty.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: skirt steak, couscous, grilling, summer recipe, easy recipe