Grilled Skirt Steak With Pearl Couscous (Printable)

Tender grilled skirt steak served over refreshing pearl couscous salad with tomatoes, herbs, and citrus dressing.

# 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 - 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

# Directions:

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 to reach desired doneness. Transfer to a plate and rest loosely tented with foil for 5-10 minutes.
04 - Combine cooked couscous, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Whisk together olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl. Pour dressing over salad and toss gently to coat evenly.
05 - Slice the rested skirt steak thinly against the grain. Arrange slices over a generous bed of pearl couscous salad and serve immediately.

# Expert Tips:

01 -
  • The steak stays incredibly juicy while developing this gorgeous crust from the smoked paprika marinade
  • The pearl couscous salad gets better as it sits, making it perfect for meal prep or leftovers
  • You get that restaurant quality grilled taste without any complicated techniques
02 -
  • Always slice skirt steak against the grain or it will be tough and chewy no matter how perfectly you cook it
  • Letting the steak rest is not optional, those juices need time to settle back into the meat
  • The couscous salad actually tastes better after the flavors have had time to meld together
03 -
  • Pat the steak completely dry before applying the marinade so it actually sticks and creates a better sear
  • A cast iron skillet works beautifully if you do not have access to a grill
  • Let the meat come to room temperature before grilling for more even cooking

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