Grilled Skirt Steak Pearl Couscous (Printable Version)

Juicy skirt steak with zesty pearl couscous salad featuring herbs, tomatoes, and cucumber.

# 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 - 1/2 tsp black pepper

→ For the Pearl Couscous Salad

09 - 1 1/2 cups pearl couscous (Israeli couscous)
10 - 2 1/4 cups water or low-sodium chicken broth
11 - 1 cup cherry tomatoes, halved
12 - 1 small cucumber, diced
13 - 1/2 cup red onion, finely chopped
14 - 1/2 cup flat-leaf parsley, chopped
15 - 1/4 cup fresh mint, chopped
16 - 3 tbsp extra-virgin olive oil
17 - 2 tbsp fresh lemon juice
18 - 1 tsp lemon zest
19 - 1/2 tsp kosher salt
20 - 1/4 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 marinated skirt steak for 3-4 minutes per side for medium-rare doneness, adjusting time for preferred doneness. Transfer steak to a plate, tent loosely with foil, and rest for 5-10 minutes before slicing.
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 separate small bowl. Pour dressing over salad and toss thoroughly to coat evenly.
05 - Slice the rested skirt steak thinly against the grain. Arrange steak slices over a generous bed of pearl couscous salad and serve immediately.

# Expert Tips:

01 -
  • The steak stays incredibly juicy while getting those gorgeous charred edges
  • The couscous salad tastes even better after the flavors mingle
  • Everything comes together in under an hour with minimal cleanup
02 -
  • Slicing against the grain is absolutely crucial or the steak will be tough and chewy
  • Let the steak rest completely or all those delicious juices will end up on your cutting board instead of in your mouth
  • The couscous salad can be made ahead and actually tastes better after chilling for an hour
03 -
  • Bring the steak to room temperature before grilling for even cooking
  • Taste the couscous salad before serving and adjust the lemon or salt as needed

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