Grilled Skirt Steak with Lemon Herb Couscous Salad
Let Me Tell You About This Grilled Skirt Steak with Lemon Herb Couscous Salad
Okay, so last summer I made this for what was supposed to be a chill backyard BBQ, and—of course—my cousin Danny “forgot” to mention he was bringing his new girlfriend who, as it turns out, eats no beef. Long story short, more salad for her, more steak for me. But honestly, this dish takes me right back to that slightly chaotic evening, kids running wild, grill starting to sputter halfway through (cheap charcoal, never again!)—yet somehow dinner turned out pretty darn good. There’s something magic about skirt steak paired with a zippy, herby couscous salad: it’s low-fuss but feels like you’ve put in some actual effort. Oh, and if a random song lyric gets stuck in your head while making the marinade, don’t blame me. It’s just that sort of recipe.
Why You’ll Love This (or at Least Tolerate It)
I make this when I’m tired but still want to impress someone who claims their grill is better than mine (newsflash: it’s not). My family goes slightly bonkers for the couscous, actually—sometimes more than the steak, which is borderline sacrilegious, but here we are. Plus, let’s be—um—pretty honest: if you ever accidentally scorch the steak a tiny bit, the lemony salad covers a multitude of sins! I used to get really flustered when the marinade dripped on the coals and smoked up the whole yard. Now? Eh, just flavor in the air. Someone in my house always claims it smells like “the good kind” of campfire.
Here’s What You’ll Need (Yes, You Can Swap a Few Things)
- 1–1.25 lbs skirt steak (flank works if that’s on sale, but it’s not quite as fun—my grandma swears by straight skirt though, and who am I to argue?)
- 1 big lemon (zest and juice, or two small lemons if you’re a citrus fiend)
- 3 cloves garlic, smashed (I use one extra when I’m feeling spicy)
- 1 tsp dried oregano (fresh is lovely but not essential)
- 1/4 cup olive oil (I’ve accidentally used canola and survived)
- 1 generous handful fresh parsley, chopped (okay to skip if you must—mint works but it’s different)
- 1 cup couscous (sometimes I grab the wholewheat version, nobody notices)
- 1.25 cups hot chicken or veggie stock (water is fine, don’t stress)
- 1/2 pint cherry tomatoes, halved (or any tomatoes you like—no judgment)
- 1/2 small red onion, finely diced (or a shallot if you’re feeling posh)
- Good pinch salt & pepper (taste as you go, you know the drill)
How to Pull This Together (Don’t Overthink It!)
- Marinate the Steak: In a bowl (I usually just use a zip bag because—less washing up), toss together olive oil, zest and juice of the lemon, smashed garlic, oregano, a pinch of salt and pepper. Throw the steak in, squish it around, and let it hang out for at least 30 mins. Overnight is great, but 30 mins will do. Sometimes I forget and only marinate for ten, honestly. Still delicious.
- Make the Couscous: Toss the couscous in a big bowl, pour over hot stock, cover with a plate or clingwrap. Leave it to steam for 5ish minutes (this is where I sneak a taste or two and usually regret burning my tongue). Fluff with a fork. Don’t panic if it looks weird and clumpy at first—just keep fluffing.
- Finish the Salad: Stir chopped tomatoes, onion, and parsley into the fluffed couscous. Hit it with a squeeze more lemon, some glugs of olive oil—taste, taste, taste. More salt if you want. Or less. Your call.
- Grill the Steak: Fire up your grill or get a cast-iron pan blazing hot. (And yes, if rain ruins your plans, I do it on the stove too.) Let the marinade drip off a bit, slap the steak on, and cook 2–3 minutes each side for medium rare-ish. Want it done more? Go ahead, your steak, your rules. Rest it for five minutes (I know, it’s hard not to slice early—I still jump the gun sometimes).
- Slice & Serve: Cut across the grain in thin-ish strips. Pile on a plate with the couscous salad. Stand back, accept applause—or at least, curious questions from little kids about ‘those green bits’.
Notes (Things I Learnt the Hard Way)
- Couscous sticks to the bottom of the bowl like glue if you forget it. Set a timer—ask me how I know…
- If you slice skirt steak along the grain by mistake, it’s chewy enough to bounce. (Actually! I discovered this is how my dad likes it, though. Go figure.)
- Leftover lemony marinade can jazz up roasted veg later; just don’t pour it over raw salad—ask me how I found that out…
Variations I’ve Tried (and at Least One Dud)
- Swapped in grilled halloumi instead of steak for our lone vegetarian—worked a treat, though keep an eye so it doesn’t melt everywhere.
- Once added chopped olives and roasted red peppers to the couscous. My uncle called this ‘fancy stuff’.
- Tried brown rice instead of couscous one time because I ran out—tasted fine, but honestly, too much faff. Back to couscous for me.
What If I’m Missing Fancy Equipment?
I get asked if you need a proper grill pan—nope! Regular pan works, just crank the heat. I’ve even done the steak under the broiler; it’s a little less smoky but, hey, better than nothing. If you don’t have a zester, use a box grater or just slice off bits of the rind really thin. Zero judgment.
How Long Does This Actually Keep?
The steak’s okay in the fridge for like 2 days tops (I tend to eat it cold in a wrap for lunch). Couscous salad holds up maybe 3 days—though honestly, in my house it never lasts more than a day! Apparently it makes a sneaky midnight snack, according to a certain teenager—no names.
Serving It Up: What I Usually Do
I pile it up family-style for everyone to just dig in. Sometimes I tuck some arugula underneath, or quick-grilled veg on the side if I’m feeling ambitious. My sister insists on feta crumbles on top, which, okay, is pretty good. Oh, and I’ve learnt that a cold lager (or a nice mint lemonade if you’re not boozing) is practically required.
My Best Pro Tips (Learned the Hard Way…)
- I once tried rushing the steak off the grill—ended up with a plateful of meat juices everywhere. Let it rest! Even if you’re hungry.
- Don’t drown the salad in lemon at the start. Taste, then add more. You can always add, but you can’t take away. (That bit comes form experience.)
- Cutting the steak across the grain really is a game changer. I used to ignore this—regretted it every time. Now I just do it, saves so much jaw work.
FAQ (Some Actual Questions I’ve Got—No Joke)
- Can I make this in advance? Yeah mate, you can, but I think it tastes even better the next day. Especially that couscous; the flavors just blend. Just keep the steak separate until it’s time to eat so it doesn’t get soggy.
- What kind of grill do you use? Usually my old kettle BBQ. But honestly, one of those electric George Foreman-y things will work in a pinch. Or a cast iron pan. Done it all.
- Can I use bottled lemon juice? I mean, you can, but it’s just not as fun. Get a fresh lemon if you can—or grab some from your neighbor, like I do.
- How spicy is this? Not really spicy at all—unless you go wild with the garlic, which I sometimes do by accident. If you want heat, throw in a pinch of chilli flakes or chopped fresh chilli (if you’re brave).
- What’s a good online resource for grilling steak? Serious Eats’ steak grilling guide covers all the nerdy details if you want to get into the science. Or just do what looks right—sometimes that’s the best way.
- Couscous brand recommendations? I use Bob’s Red Mill when I’m feeling fancy, but store brands are totally fine too. My gran used to say, it’s all about the broth anyway.
Oh, totally off topic, but if you ever find yourself with way too many lemons you can make preserved lemons at home. I followed David Lebovitz’s method with mixed results—tasted ace after a month, though the jar looked a bit odd sitting next to the ketchup.
Ingredients
- 1 lb skirt steak
- 1 cup couscous
- 1 1/4 cups low-sodium chicken broth
- 1 lemon, zested and juiced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat grill to medium-high heat. Pat the skirt steak dry and season each side generously with salt and black pepper.
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2In a small bowl, combine 1 tablespoon olive oil and minced garlic. Rub the mixture over both sides of the steak. Let it rest while you prepare the couscous salad.
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3Bring chicken broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
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4Transfer couscous to a large bowl. Add lemon zest, lemon juice, parsley, mint, and remaining 1 tablespoon olive oil. Season with salt and pepper to taste, and toss well.
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5Grill the skirt steak for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing thinly against the grain.
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6Serve the sliced steak alongside the lemon herb couscous salad. Garnish with additional herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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