Grilled Skirt Steak Couscous: A Delicious & Easy Recipe

Grilled Skirt Steak Couscous: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly grilled, tender skirt steak, bursting with smoky flavor, nestled atop a bed of fluffy, flavorful couscous. This isn’t just a meal; it’s an experience.

Couscous, a staple in North African cuisine for centuries, has a rich history, often served at celebratory feasts and family gatherings. It represents hospitality and abundance. When paired with the robust flavor of grilled skirt steak, a cut prized for its tenderness and marbling, you create a symphony of textures and tastes that is both satisfying and sophisticated.

What makes Grilled Skirt Steak Couscous so irresistible? It’s the perfect balance of savory and slightly sweet, the satisfying chew of the steak against the delicate grains of the couscous. People adore this dish because it’s surprisingly easy to prepare, making it ideal for a weeknight dinner, yet impressive enough to serve to guests. The versatility of couscous also allows for endless customization – add your favorite vegetables, herbs, and spices to create a truly unique and personalized meal. Get ready to discover your new favorite way to enjoy skirt steak!

this Recipe

Ingredients:

• For the Skirt Steak:
• 1.5 lbs Skirt Steak, trimmed
• 2 cloves Garlic, minced
• 1/4 cup Olive Oil
• 2 tbsp Soy Sauce
• 1 tbsp Balsamic Vinegar
• 1 tbsp Dijon Mustard
• 1 tsp Smoked Paprika
• 1/2 tsp Black Pepper, freshly ground
• 1/4 tsp Red Pepper Flakes (optional, for heat)
• 1/2 tsp Salt, or to taste
• For the Couscous:
• 1 cup Couscous
• 1 1/4 cups Chicken Broth (or vegetable broth for vegetarian option)
• 1 tbsp Olive Oil
• 1/2 cup Red Onion, finely diced
• 1/2 cup Bell Pepper (any color), finely diced
• 1/2 cup Zucchini, finely diced
• 1/4 cup Kalamata Olives, pitted and halved
• 1/4 cup Feta Cheese, crumbled
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Lemon Juice
• Salt and Pepper to taste

Preparing the Skirt Steak Marinade:

1. First, let’s get that skirt steak marinating! In a medium-sized bowl, whisk together the minced garlic, olive oil, soy sauce, balsamic vinegar, Dijon mustard, smoked paprika, black pepper, red pepper flakes (if using), and salt. Make sure everything is well combined. This marinade is packed with flavor and will really tenderize the steak.
2. Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. If using a bag, squeeze out any excess air before sealing. If using a dish, turn the steak a few times to coat it well.
3. Now, for the waiting game! Refrigerate the steak for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender it will become. I usually aim for at least an hour if I have the time.

Cooking the Couscous:

1. While the steak is marinating, let’s get started on the couscous. In a medium saucepan, bring the chicken broth (or vegetable broth) to a boil.
2. Once the broth is boiling, stir in the couscous. Remove the saucepan from the heat, cover it tightly with a lid, and let it sit for 5 minutes. This allows the couscous to absorb all that flavorful broth.
3. After 5 minutes, fluff the couscous with a fork. It should be light and airy. If there’s any remaining liquid, just let it sit for another minute or two, fluffing occasionally.

Preparing the Couscous Vegetables:

1. While the couscous is resting, heat the olive oil in a large skillet over medium heat.
2. Add the diced red onion and bell pepper to the skillet and cook until they are softened, about 5-7 minutes. Stir them occasionally to prevent burning. We want them to be tender and slightly caramelized.
3. Add the diced zucchini to the skillet and cook for another 3-5 minutes, until it’s tender-crisp. Don’t overcook the zucchini, we want it to retain some of its texture.
4. Remove the skillet from the heat.

Combining the Couscous and Vegetables:

1. Add the cooked vegetables to the fluffed couscous.
2. Stir in the Kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon juice.
3. Season with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed. The feta cheese is already salty, so you might not need much additional salt.
4. Gently toss everything together until well combined. Set aside and keep warm.

Grilling the Skirt Steak:

1. Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent the steak from sticking. A hot grill is key to getting a good sear on the skirt steak.
2. Remove the skirt steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it to sear properly and prevent it from steaming.
3. Place the skirt steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Skirt steak is thin, so it cooks quickly. Keep a close eye on it to avoid overcooking. I like to use a meat thermometer to ensure it reaches my desired internal temperature.
4. Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent it loosely with foil to keep it warm.

Slicing and Serving:

1. After the steak has rested, slice it thinly against the grain. This is crucial for making skirt steak tender and easy to chew. Look for the direction of the muscle fibers and slice perpendicular to them.
2. Serve the sliced skirt steak over a bed of the prepared couscous.
3. Garnish with extra feta cheese and fresh parsley, if desired.
4. Enjoy! This Grilled Skirt Steak with Couscous is a delicious and satisfying meal that’s perfect for a weeknight dinner or a weekend gathering.

Conclusion:

This Grilled Skirt Steak Couscous recipe isn’t just another meal; it’s a vibrant explosion of flavors and textures that will elevate your weeknight dinner game. Seriously, you need to try this. The tender, perfectly charred skirt steak, paired with the fluffy, slightly nutty couscous and the burst of freshness from the herbs and vegetables, creates a symphony on your palate. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. What more could you ask for?

But why is this particular recipe a must-try? It’s all about the balance. The marinade for the skirt steak is the secret weapon, infusing the meat with a depth of flavor that’s both savory and slightly sweet. The grilling process then seals in those juices, creating a beautiful crust while keeping the inside incredibly tender. And the couscous? It’s not just a side dish; it’s a canvas for all those delicious flavors to come together.

Serving Suggestions and Variations:

The beauty of this Grilled Skirt Steak Couscous is its versatility. Feel free to get creative and adapt it to your own tastes and preferences.

* Spice it up! Add a pinch of red pepper flakes to the marinade for a little kick. Or, drizzle a spicy harissa sauce over the finished dish.
* Go Mediterranean: Incorporate Kalamata olives, feta cheese, and sun-dried tomatoes into the couscous for a Mediterranean twist.
* Make it a salad: Serve the grilled skirt steak and couscous over a bed of mixed greens for a lighter, salad-style meal. A lemon vinaigrette would be the perfect dressing.
* Add some fruit: Grilled peaches or apricots would be a fantastic addition, adding a touch of sweetness and a beautiful visual element.
* Grain Alternatives: If you’re not a fan of couscous, quinoa or even orzo pasta would work beautifully as a substitute. Just adjust the cooking time accordingly.
* Vegetarian Option: For a vegetarian version, substitute the skirt steak with grilled halloumi cheese or portobello mushrooms. Marinate them in the same marinade for maximum flavor.

Don’t be afraid to experiment! This recipe is a great starting point, but the possibilities are endless.

I’m genuinely excited for you to try this recipe. I know you’ll love the combination of flavors and the ease of preparation. It’s a guaranteed crowd-pleaser, and I’m confident it will become a regular in your dinner rotation.

So, what are you waiting for? Fire up the grill, gather your ingredients, and get ready to experience the deliciousness of this Grilled Skirt Steak Couscous. I promise, you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any modifications? What did you think of the flavors? Share your photos and comments with me – I can’t wait to see your culinary creations! Let me know how you made this Grilled Skirt Steak Couscous your own! Happy cooking!