Description
Juicy, charred steak meets zesty lemon couscous for the ultimate summer plate. This flavor-packed dinner takes grilling to a whole new level.
Ingredients
Scale
- 1½ pounds (680g) skirt steak, trimmed
- 2 tablespoons (30ml) olive oil
- 3 garlic cloves, minced
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (2g) freshly ground black pepper
- ½ teaspoon (2g) dried oregano
- 1½ cups (270g) dry couscous
- 1¾ cups (415ml) vegetable or chicken broth
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- Zest of 1 lemon
- ½ cup (20g) fresh parsley, chopped
- ¼ cup (10g) fresh mint, chopped
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, seeded and diced
- ½ red onion, finely diced
- ½ cup (75g) crumbled feta cheese
- Salt and pepper to taste
Instructions
- Combine olive oil, minced garlic, lemon juice, salt, pepper, and oregano in a small bowl. Coat skirt steak with marinade and let rest for 30 minutes at room temperature.
- Bring broth to a boil in a medium saucepan. Remove from heat, add couscous, stir once, cover, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool for 10 minutes.
- Whisk together extra virgin olive oil, lemon juice, and zest in a large bowl. Add cooled couscous and toss. Fold in herbs, tomatoes, cucumber, red onion, and feta. Season with salt and pepper.
- Preheat grill to high heat (450-500°F). Grill steak for 3-4 minutes per side for medium-rare (130-135°F). Transfer to a cutting board and rest for 5 minutes.
- Slice steak thinly against the grain at an angle. Serve over the couscous salad, garnishing with additional herbs if desired.