Grilled Skirt Steak Pearl Couscous (Printable)
Tender grilled skirt steak served over a zesty pearl couscous salad with fresh Mediterranean flavors.
# What You Need:
→ For the Skirt Steak
01 - 1.5 lbs skirt steak
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp kosher salt
08 - ½ tsp black pepper
→ For the Pearl Couscous Salad
09 - 1 ½ cups pearl couscous (Israeli couscous)
10 - 2 ¼ cups water or low-sodium chicken broth
11 - 1 cup cherry tomatoes, halved
12 - 1 small cucumber, diced
13 - ½ cup red onion, finely chopped
14 - ½ cup flat-leaf parsley, chopped
15 - ¼ cup fresh mint, chopped
16 - 3 tbsp extra-virgin olive oil
17 - 2 tbsp fresh lemon juice
18 - 1 tsp lemon zest
19 - ½ tsp kosher salt
20 - ¼ tsp black pepper
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and pepper in a bowl. Coat the skirt steak thoroughly with the marinade and let sit at room temperature for 20 minutes.
02 - Bring water or broth to a boil in a medium saucepan. Stir in pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Drain any excess liquid and allow to cool slightly.
03 - Preheat a grill or grill pan over high heat. Grill the skirt steak for 3-4 minutes per side for medium-rare doneness, adjusting time to your preference. Transfer to a plate, tent loosely with foil, and rest for 5-10 minutes.
04 - Combine cooked couscous, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Whisk together olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl. Pour dressing over salad and toss until evenly coated.
05 - Slice the rested skirt steak thinly against the grain. Serve over a generous bed of pearl couscous salad.
# Expert Suggestions:
01 -
- The steak gets this incredible crust while staying tender inside thanks to a quick paprika cumin marinade that actually penetrates the meat
- That pearl couscous salad is the kind of thing you find yourself eating straight from the bowl with a fork while no one's watching
02 -
- Slicing against the grain is not optional with skirt steak, it's what transforms this tough cut into something tender and wonderful
- Letting the meat rest after grilling is the difference between juicy steak and steak that bleeds all over your beautiful salad
03 -
- Pat your steak completely dry before adding the marinade for better browning
- Use kitchen shears to snip the herbs instead of chopping them on a cutting board