Grilled Skirt Steak With Pearl Couscous (Printable)

Tender grilled skirt steak served over a refreshing Mediterranean pearl couscous salad with herbs and vegetables.

# What You'll 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. Let sit at room temperature for 20 minutes to absorb flavors.
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, adjusting time for desired doneness. Transfer to a plate, loosely tent 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 olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl. Pour over salad and toss thoroughly to coat.
05 - Slice the skirt steak thinly against the grain. Arrange over a generous bed of pearl couscous salad and serve immediately.

# Tips from dashanddishes:

01 -
  • The steak stays incredibly juicy while the salad brings this refreshing crunch that cuts through the richness
  • Everything can be prepared ahead except the final grill, making you look like a hosting genius
02 -
  • Slicing against the grain is absolutely crucial, or you'll end up with chewy, tough strips instead of buttery bites
  • The couscous absorbs dressing as it sits, so toss it right before serving or add a splash more lemon juice
03 -
  • Pat the steak completely dry before adding the marinade, or you'll end up steaming instead of searing
  • Let the grilled meat rest the full recommended time, even if you're eager to dig in immediately

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