Grilled Skirt Steak Couscous Salad (Print version)
Smoky steak and fluffy couscous tossed with fresh vegetables in zesty herb dressing
# 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
# Method:
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 advice:
01 -
- The smoky steak against cool, crisp vegetables creates that perfect hot-and-cold contrast that makes summer eating feel complete
- Everything comes together in under 40 minutes, yet it looks like you spent all afternoon prepping
02 -
- Letting the steak come to room temperature before grilling helps it cook evenly and develop better color
- Slicing against the grain is absolutely non-negotiable, otherwise you will end up with chewy, tough strips instead of tender bites
03 -
- Pat the steak completely dry before seasoning, otherwise moisture creates steam and prevents proper searing
- Taste the dressing before adding it to the salad, adjusting the honey or lemon based on your tomatoes sweetness