Description
A satisfying and refreshing dish combining juicy grilled skirt steak with a tangy lemon herb couscous.
Ingredients
Scale
- 1 lb skirt steak
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 cup couscous
- 1 lemon, juice and zest
- Fresh parsley, chopped
- Fresh mint, chopped
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, minced garlic, soy sauce, balsamic vinegar, salt, and pepper to make the marinade.
- Place the skirt steak in a resealable bag or shallow dish and pour the marinade over it. Let it soak for at least 30 minutes to an hour.
- In a medium pot, bring vegetable or chicken broth to a boil.
- Stir in couscous, lemon zest, and half of the lemon juice. Cover the pot and remove from heat; let sit for about 5 minutes.
- Preheat grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare.
- Fluff the couscous with a fork, mix in fresh herbs and the remaining lemon juice. Season to taste.
- Slice the steak against the grain and serve over the couscous, garnished with additional herbs and lemon wedges.
- Allow the steak to rest for 5-10 minutes before slicing.
Notes
For a gluten-free option, replace couscous with quinoa. Use flank steak if skirt steak is not available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Grilled Steak, Couscous, Summer Recipe, Family Meal, Easy Recipe, BBQ