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- 1 lb skirt steak - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup couscous - 1 ¼ cups vegetable broth - 1 cup cherry tomatoes, halved - ½ cup cucumber, diced - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - ½ teaspoon cumin - Extra lemon wedges for serving Choosing good ingredients makes a big difference in taste. For the skirt steak, look for bright red color and good marbling. This helps keep the meat juicy and tender. When picking olive oil, choose one that smells fresh. Fresh lemon juice adds a bright, zesty flavor. Use firm, ripe tomatoes and crisp cucumbers for the couscous salad. Fresh herbs like parsley and mint add a burst of flavor. - Common Measurements: - 1 tablespoon = 3 teaspoons - 1 cup = 8 fluid ounces - 1 pound = 16 ounces - Tips on Selecting Fresh Ingredients: - For herbs, choose vibrant green leaves without wilting. - Select cucumbers that are firm and smooth. - Look for tomatoes with a rich red color and no blemishes. Getting the right measurements helps ensure your dish turns out well. Always use fresh ingredients for the best flavor. For more cooking ideas, check the Full Recipe for Sizzling Citrus Skirt Steak with Herbed Couscous. Marinating is key to a tasty skirt steak. It helps the meat soak in flavors. Aim for at least 30 minutes, but 2 hours is better. To coat the steak, use a resealable bag or a shallow dish. Pour the marinade over the steak and seal it well. Make sure every part of the steak gets coated. This step ensures a juicy and flavorful dish. Start by bringing 1 ¼ cups of vegetable broth to a boil. Once it boils, take it off the heat. Add 1 cup of couscous, stirring quickly. Cover the pot and let it sit for 5 minutes. This allows the couscous to absorb the broth. After 5 minutes, fluff it with a fork. It should be light and fluffy. Next, add chopped cherry tomatoes, diced cucumber, parsley, mint, and cumin. Toss everything together, and season with salt and pepper. For grilling, preheat your grill to medium-high heat. Remove the skirt steak from the marinade and let the extra drip off. Grill it for about 3-4 minutes per side for medium-rare. Adjust the time if you want it more or less cooked. After grilling, let the steak rest for 5 minutes. This helps the juices stay inside, making it tender. When ready, slice it thinly against the grain for the best texture. Enjoy the grilled skirt steak with your lemon herb couscous! Check out the Full Recipe for detailed ingredients and steps. For extra flavor, consider adding these ingredients to the marinade: - 1 tablespoon of soy sauce - 1 tablespoon of honey - A pinch of red pepper flakes These additions bring depth and a hint of sweetness. When marinating, let the steak soak for at least 30 minutes. For best results, marinate for up to 2 hours. This allows the flavors to really soak in. Use a resealable bag or a shallow dish. Make sure the steak is covered in the marinade. To make your couscous fluffier, use a fork to fluff it after resting. This separates the grains and adds lightness. If you want to change up the flavor, try using chicken broth instead of vegetable broth. You can also add a bit of olive oil to the boiling broth for richness. To get nice grill marks, preheat your grill or grill pan. Sear the skirt steak for about 3-4 minutes on each side. Do not move the steak around; let it sit for those minutes. If you use a grill pan, you can still get those marks, but an outdoor grill often gives a better char. Follow these tips, and you will enjoy a meal that impresses everyone. For the complete recipe, check the Full Recipe section. {{image_4}} If you want to swap out skirt steak, try flank steak or hanger steak. Both cuts have great flavor and work well with the same marinade. For a lighter option, use chicken breast. Just remember to adjust the cooking time; chicken takes longer to cook. For a vegetarian twist on couscous, use quinoa or farro. These grains offer tasty and healthy options. You can also add chickpeas for extra protein. They blend perfectly with the lemon herb flavor. Feel free to play with herbs and spices. Fresh basil or cilantro can add a different taste. You might also try adding chili flakes for a little heat. When it comes to citrus, lime or orange juice can change the entire profile of the dish. Try using lime juice instead of lemon for a zesty kick. You can even mix citrus juices for a unique flavor. Plating can enhance the meal. Try stacking the sliced steak on top of the couscous. This makes a beautiful presentation. Another idea is to serve the steak on a wooden board with couscous in a bowl next to it. As for side dishes, consider a fresh green salad or grilled vegetables. These pair well with the steak and couscous. The bright colors and flavors will make your meal pop! For the full recipe, check out the complete instructions to create this delicious dish. To keep your grilled skirt steak and couscous fresh, follow these tips: - Allow the food to cool to room temperature. - Place the steak and couscous in airtight containers. - Store in the fridge within two hours of cooking. This will help keep flavors intact. In the fridge, skirt steak can last about 3 to 4 days. Couscous will stay good for about the same time. Always check for any signs of spoilage before eating. When it comes to reheating, you want to keep your steak juicy. The best methods are: - Use a microwave on low power for the steak. - Heat couscous in a saucepan with a splash of water. To avoid dryness, cover the steak with a damp paper towel in the microwave. For couscous, a bit of water will help it steam back to life. Stir both while reheating for even warmth. Yes, you can freeze leftovers! Here’s how: - Wrap the skirt steak tightly in plastic wrap. - Place couscous in a freezer-safe bag, removing as much air as possible. To thaw, place the steak in the fridge overnight. For couscous, you can reheat it directly from frozen, adding a little water if needed. This method keeps your meal tasty for up to three months. The best way to cook skirt steak is on a grill. Heat your grill to medium-high. Marinate the steak for at least 30 minutes. This step adds flavor and tenderizes the meat. When ready, place the steak on the grill for about 3-4 minutes per side. This timing gives you a medium-rare result. You can adjust the time for your preferred doneness. A quick sear locks in juices and gives a nice crust. To check if your steak is cooked right, use a meat thermometer. Insert the thermometer into the thickest part of the steak. Aim for 130°F for medium-rare. You can also use visual cues. Look for juices running clear and a nice brown crust. Another trick is to feel the steak. A tender steak means it is done. Yes, you can make couscous ahead of time. Cook it and let it cool completely. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When ready to serve, you can reheat it gently. Sprinkle a bit of water to add moisture. This way, you save time on busy days. Follow the Full Recipe for perfect couscous every time! In this blog post, we explored how to create a delicious dish featuring skirt steak and couscous. We discussed ingredient selection, marinating techniques, and grilling tips to elevate your meal. Remember to use fresh herbs and spices for the best flavors. Keep your couscous fluffy with the right cooking methods. Cooking is fun and rewarding. You can always adjust flavors and ingredients to match your taste. Try different proteins and serving styles to keep things exciting. Enjoy your cooking journey!

Grilled Skirt Steak with Lemon Herb Couscous

Elevate your dinner game with this Sizzling Citrus Skirt Steak with Herbed Couscous recipe! This flavorful dish combines marinated skirt steak and zesty couscous packed with fresh vegetables and herbs, perfect for any special occasion or weeknight meal. Ready in just an hour, it's sure to impress! Click through to explore the full recipe and get ready for a mouthwatering experience that will delight your taste buds.
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Ingredients
  

1 lb skirt steak

2 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup couscous

1 ¼ cups vegetable broth

1 cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

½ teaspoon cumin

Extra lemon wedges for serving

Instructions
 

Marinate the Steak: In a medium bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, smoked paprika, salt, and pepper until well combined. Place the skirt steak into a resealable plastic bag or a shallow dish, then pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for increased flavor infusion.

    Prepare the Couscous: In a medium saucepan, bring 1 ¼ cups of vegetable broth to a rolling boil. Once boiling, remove the pan from heat and add 1 cup of couscous; stir quickly to combine. Cover the pan and let it rest for 5 minutes to allow the couscous to absorb the broth. After 5 minutes, use a fork to fluff the couscous gently, separating the grains.

      Add Flavor to the Couscous: In a large mixing bowl, combine the fluffed couscous, halved cherry tomatoes, diced cucumber, chopped parsley, chopped mint, and cumin. Season with salt and pepper to taste for flavor. If desired, drizzle with an additional touch of olive oil and gently toss all ingredients to combine uniformly.

        Grill the Steak: Preheat your grill or grill pan to medium-high heat. Remove the skirt steak from the marinade, allowing any excess marinade to drip off. Grill the steak for approximately 3-4 minutes on each side for medium-rare, or adjust the time to achieve your preferred level of doneness. Once grilled to perfection, remove the steak from the heat and let it rest for about 5 minutes to allow the juices to redistribute before slicing.

          Serve: Slice the steak thinly against the grain for optimal tenderness. Serve the steak slices on a plate next to a generous serving of the lemon herb couscous. Garnish with extra lemon wedges for an added burst of freshness.

            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings