grilled steak couscous salad
This vibrant grilled steak and couscous salad is about to become your new warm-weather favorite! Combining tender, flavorful skirt steak with pearl couscous and a medley of fresh vegetables and herbs, it’s a dish that feels both hearty and light. Perfect for a quick weeknight dinner or a lively backyard gathering, it offers a burst of Mediterranean-inspired flavors in every bite.
Why You’ll Love This Recipe
- Bursting with Flavor: A bright lemon-herb marinade infuses the steak and salad with incredible taste.
- Quick & Easy: Minimal prep time means you can have a gourmet meal on the table fast.
- Nutritious & Filling: Packed with lean protein, whole grains, and fresh veggies.
- Perfect for Meal Prep: The flavors only get better as it sits, making it great for lunches.
- Customizable: Easily swap veggies or herbs to suit your taste or what’s in season.
- Ideal for Grilling: A fantastic way to use your grill for a delicious, satisfying meal.
Ingredients
Gathering fresh ingredients is key to this flavorful grilled steak couscous salad.
For the Lemon-Herb Marinade:
- ½ cup (120 ml) extra virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon (15 ml) honey
- 4 cloves garlic, minced
- 1 ½ teaspoons (7.5 ml) Dijon mustard
- 1 teaspoon (2 g) dried oregano
- 1 ¾ teaspoons (10 g) kosher salt
- ½ teaspoon (1 g) freshly ground black pepper
For the Grilled Steak:
- 1 ½ pounds (680 g) skirt steak
- Optional: Flaky sea salt, for finishing
For the Israeli Couscous Salad:
- 1 cup (170 g) Israeli (pearl) couscous
- 1 small cucumber, diced (about 150 g)
- 4 green onions, thinly sliced (about 60 g)
- ¼ cup (10 g) fresh dill, finely chopped
- ¼ cup (10 g) fresh parsley, finely chopped
- ¼ cup (30 g) crumbled feta cheese
Ingredient Notes & Substitutions
Skirt Steak: This cut is ideal for grilling, soaking up marinades beautifully and cooking quickly. If you can’t find skirt steak, flank steak is a great substitute; just be sure to slice it thinly against the grain for tenderness.
Israeli Couscous: Also known as pearl couscous, these larger pasta pearls have a satisfying chew. Regular couscous can be used in a pinch, but the texture will be different. Quinoa or farro could also work for a gluten-free option.
Fresh Herbs: Dill and parsley bring incredible freshness. Feel free to experiment with other herbs like mint or cilantro for a different twist.
Feta Cheese: Adds a lovely salty, tangy creaminess. For a dairy-free version, simply omit it or use a plant-based feta alternative.
Lemon Juice: Always opt for freshly squeezed lemon juice for the brightest flavor in the marinade and salad.
Equipment
- Large mixing bowl
- Shallow dish or zip-top bag for marinating
- Whisk
- Saucepan for couscous
- Colander
- Grill or grill pan
- Tongs
- Cutting board
- Sharp knife
How to Make
Step 1: Marinate the Steak
In a medium bowl, whisk together the olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper to create the marinade. Place the skirt steak into a shallow dish or a zip-top bag. Pour half of the prepared marinade over the steak, ensuring all surfaces are coated. Cover and let it marinate at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. If refrigerated, allow the steak to come to room temperature for about 15-20 minutes before grilling.
Step 2: Prepare the Couscous
While the steak marinates, prepare the Israeli couscous according to the package directions. Typically, this involves simmering in water or broth until tender. Once cooked, drain the couscous well in a colander. Rinse thoroughly under cold water to cool it down quickly, then pat it dry with a clean kitchen towel or paper towels to remove excess moisture.
Step 3: Assemble the Salad Base
In a large mixing bowl, combine the cooled and dried couscous with the diced cucumber, sliced green onions, finely chopped dill, finely chopped parsley, and crumbled feta cheese. Add the remaining half of the marinade to the couscous mixture and toss gently to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed. Set aside or refrigerate until serving.
Step 4: Grill the Steak
Preheat your grill to medium-high heat (around 450-500°F / 232-260°C). Grill the marinated skirt steak for 3 to 4 minutes per side, or until it reaches your desired doneness. A meat thermometer should read 130-135°F (54-57°C) for medium-rare.
Step 5: Rest and Slice
Transfer the grilled steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak. After resting, slice the steak thinly against the grain. If desired, sprinkle with flaky sea salt.
Step 6: Serve
Divide the couscous salad among plates and top with generous slices of grilled steak. You can offer extra lemon wedges on the side for a final squeeze of freshness.
Pro Tips
- Don’t Over-Marinate: Skirt steak is thin and can become mushy if marinated for too long, especially with acidic ingredients like lemon juice. Stick to the recommended times.
- Room Temperature Steak: Bringing your steak closer to room temperature before grilling helps it cook more evenly.
- Pat Couscous Dry: Ensuring the couscous is truly dry after rinsing prevents a watery salad and helps the dressing cling better.
- Slice Against the Grain: Skirt steak has a very prominent grain. Slicing against it is crucial for tenderness.
- Rest the Steak: This is non-negotiable! Resting allows the muscle fibers to relax, resulting in a juicier, more tender steak.
Serving Suggestions
This grilled steak couscous salad is a complete meal on its own! However, it pairs beautifully with a simple green salad with a light vinaigrette, or some warm pita bread. For a summer gathering, consider serving it alongside grilled halloumi or a chilled gazpacho.
Storage & Reheating
Store any leftover grilled steak couscous salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and deepen over time, making it excellent for packed lunches. We recommend enjoying this salad chilled or at room temperature; reheating the steak can make it tough. If you prefer warm steak, you can gently warm slices in a pan before adding to the chilled salad.
Variations & Substitutions
- Add More Veggies: Cherry tomatoes, bell peppers, Kalamata olives, or artichoke hearts would be delicious additions to the couscous salad.
- Spice It Up: A pinch of red pepper flakes in the marinade or a dash of hot sauce over the finished dish can add a pleasant kick.
- Different Protein: This salad works wonderfully with grilled chicken, shrimp, or even firm tofu for a vegetarian option.
- Herb Swaps: Try fresh mint, oregano, or even cilantro for a different aromatic profile.
- Grain Alternatives: As mentioned, quinoa, farro, or even brown rice can replace the Israeli couscous for varied textures and nutritional benefits.
Nutrition Information
This hearty grilled steak couscous salad provides a balanced meal, with each serving offering approximately 511 calories. It contains about 34 grams of protein, 29 grams of total fat (including 12 grams of saturated fat), and 20 grams of carbohydrates with 2 grams of fiber. You’ll also find around 110 milligrams of cholesterol and 982 milligrams of sodium, along with 6 grams of sugar. This information is an estimate and may vary based on specific ingredients and portion sizes.
FAQ
Q: Can I prepare parts of this salad ahead of time?
A: Absolutely! You can whisk the marinade a day in advance. The couscous can be cooked and cooled, and the vegetables chopped, up to 2 days ahead. Store everything separately in the fridge and combine just before serving.
Q: What’s the best way to ensure tender skirt steak?
A: Marinating for the right amount of time (not too long!), grilling quickly over high heat, and most importantly, resting the steak for at least 10 minutes before slicing thinly against the grain are all critical steps for tenderness.
Q: Can I use a grill pan instead of an outdoor grill?
A: Yes, a cast-iron grill pan works perfectly! Ensure it’s very hot before adding the steak to get a good sear. You might need to cook the steak in batches if your pan isn’t large enough.
Q: Is Israeli couscous gluten-free?
A: No, Israeli couscous is a pasta made from wheat, so it is not gluten-free. For a gluten-free option, use quinoa or brown rice instead.
Q: What if I don’t have fresh herbs?
A: While fresh herbs offer the best flavor, you can substitute with dried herbs in a pinch. Use about ⅓ of the amount of dried herbs compared to fresh (e.g., about 1.5 teaspoons dried dill and parsley).
Conclusion
This grilled steak couscous salad is more than just a meal; it’s a celebration of fresh, vibrant flavors and effortless cooking. Whether you’re hosting a backyard barbecue or simply craving a satisfying and healthy dinner, this recipe delivers on all fronts. Enjoy the combination of perfectly grilled steak and a zesty, herb-packed couscous for a truly unforgettable culinary experience!
Recipe Card
grilled steak couscous salad
Ingredients
Equipment
Method
- Whisk together the olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.
- While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.
