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This Grilled Skirt Steak with Lemon Herb Couscous Salad combines the robust, smoky taste of perfectly grilled steak with the light, refreshing zest of a lemon-herb couscous salad. It’s the perfect meal for those warm evenings when you want something filling but not too heavy, and it’s quick enough to put together on a busy weeknight but special enough for weekend entertaining.

Ingredients:

• 1 lb skirt steak
• Salt and pepper, to taste
• 2 cups cooked couscous
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil, divided
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons capers, drained

Instructions:

1. Preheat your grill to high heat. Season the skirt steak generously with salt and pepper.
2. Grill the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Let it rest for 5 minutes, then slice against the grain.
3. In a large bowl, whisk together lemon juice and half of the olive oil. Add the cooked couscous and toss to coat.
4. To the couscous, add cherry tomatoes, cucumber, red onion, parsley, mint, and capers. Drizzle with the remaining olive oil and toss until everything is evenly mixed.
5. Serve the sliced steak over the lemon herb couscous salad. Enjoy the medley of flavors that will transport you straight to a Mediterranean seaside.

This dish is a testament to the harmony of robust and delicate flavors, ideal for those who appreciate the art of a well-balanced meal.