Grilled Skirt Steak Couscous Salad (Printable)
Hearty Mediterranean bowl featuring smoky grilled steak over fluffy couscous with fresh vegetables
# What You’ll Need:
→ For the Skirt Steak
01 - 1 lb skirt steak
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika
06 - 1 clove garlic, minced
→ For the Couscous
07 - 1 cup couscous
08 - 1¼ cups boiling water
09 - 1 tbsp olive oil
10 - ½ tsp salt
→ For the Salad
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - ½ cup red onion, thinly sliced
14 - ⅓ cup Kalamata olives, pitted and halved
15 - ¼ cup fresh parsley, chopped
16 - ¼ cup fresh mint, chopped
→ For the Dressing
17 - 3 tbsp extra-virgin olive oil
18 - 2 tbsp fresh lemon juice
19 - 1 tsp Dijon mustard
20 - 1 tsp honey
21 - ½ tsp salt
22 - ¼ tsp black pepper
# How To Make It:
01 - Preheat grill or grill pan to high heat.
02 - Pat the skirt steak dry. Rub with olive oil, salt, pepper, smoked paprika, and minced garlic. Let rest at room temperature while preparing couscous.
03 - Place couscous in a heatproof bowl. Add boiling water, olive oil, and salt. Cover and let sit for 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for the dressing.
05 - Grill the skirt steak for 2–3 minutes per side for medium-rare, or until desired doneness. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
06 - In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Drizzle with dressing and toss gently to combine.
07 - Slice the skirt steak thinly against the grain.
08 - Arrange couscous salad on a serving platter or individual plates. Top with sliced steak. Serve immediately.
# Expert Tips:
01 -
- The contrast between hot, smoky steak and cool, bright vegetables makes every bite interesting
- It comes together in under 40 minutes but tastes like something from a restaurant patio
- The leftovers somehow get better overnight as the dressing soaks into the couscous
02 -
- Skirt steak can get tough if you cook it past medium, so aim for medium-rare and remove it immediately when it hits that point
- Always slice skirt steak against the grain, or you will end up with chewy, stringy pieces no matter how perfectly you cooked it
03 -
- Marinate the steak for up to 2 hours before cooking for even deeper flavor penetration
- Let the dressed salad sit for 15 minutes before serving so the couscous can drink up some of the dressing