Get ready for spring and summer grilling season with juicy and tender skirt steak paired with an herb couscous salad. This flavorful skirt steak marinade seasons the meat perfectly and pairs well with just about any side- try it with lemon herb couscous to round out this fresh summer meal.
Skirt steak is a flavorful cut on its own, this marinade only elevates that and helps to tenderize the meat. Even better, everything you'll need for it you probably have on hand already. In less than 5 minutes, you can whip this up and then let it do its magic- seasoning the meat in the fridge until it's time to grill.
Skirt steak benefits from a quick sear at high heat, such as grilling or cooking on a cast iron skillet. Pair that with cutting against the grain and you will have yourself a juicy, flavorful, and very tender bite of meat.
We love fresh salads like this couscous salad. They are perfect for using up whatever vegetables you may have on hand, so feel free to change this one up to fit your needs. We love this Lemon Orzo with Feta which has a similar vibe.
For more delicious marinades check out Asian Chicken Marinade, Cast Iron Flank Steak and Homemade Mojo Marinade.
Ingredients
- Skirt steak: Skirt steak is a flavorful cut as it is, but it holds up well to a marinade to help with tenderizing. This marinade would work well with flank steak, as well.
- Balsamic vinegar: This adds richness and depth of flavor while tenderizing.
- Lemon juice: The acid in lemon helps to tenderize the meat. I like the way the lemon in the marinade compliments the lemon in the couscous salad on the side.
- Worchestire sauce: This gives a rich, meat flavor to the marinade, further complimenting the steak.
- Honey: Honey adds just a hint of sweetness to the marinade.
- Olive oil: This helps to keep the meat moist, and helps to coat the meat in the marinade. Any neutral oil will work fine here.
- Dijon Mustard: This helps to emulsify the marinade.
- Garlic: Fresh minced if you have it!
- Italian seasoning: I like the blend of herbs italian seasoning provides. It is generally a mix of dried basil, parsley, oregano, among other things.
- Salt and Pepper: I do a teaspoon of each, feel free to adjust to taste.
Couscous Salad Ingredients
- Couscous (1 cup dry): I prefer pearl couscous for this recipe, but the standard small variety works fine too.
- Bell pepper (½ cup small dice): Red bell pepper adds a nice pop of color.
- Cucumber (½ cup small dice): I suggest english cucumbers for less seeds.
- Fresh herbs (1 tbsp. each): Feel free to experiment here, I used a mix of dill and parsley.
- Shallot (1 small, minced): For a gentler onion flavor, use shallot. I prefer to chop it very finely. You could also green onions if you would like.
- Dressing: A combination of olive oil (¼ cup), 1 lemon zested and juiced, salt and pepper (to taste).
For couscous salad, prepare couscous according to the packaging instructions.
Chop all of the vegetables into a small dice and mince the herbs finely.
Combine dressing ingredients, including olive oil, lemon juice, lemon zest, salt, and pepper.
Mix everything together and serve.
How to make a juicy and tender skirt steak
Step 1. Combine all ingredients for the marinade in a small bowl.
Step 2. To a dish or a large Ziploc bag add your skirt steak. Pour marinade over top. Refrigerate for at least an hour and up to 24 hours.
When you’re ready to cook, pull out the steaks from the fridge and let sit at room temperature for 30 minutes first.
Step 3. Turn the grill on medium high heat. Allow to get hot, before adding the steak.
Sear for 3-4 minutes per side, cooking at high heat. Skirt steak is thin, and doesn't take long to cook to a medium rare.
Step 4. Remove from the heat and rest for 5 minutes. Slice thinly against the grain and enjoy.
Recipe Tips
- Allow meat to rest after grilling. This lets the juices redistribute and allows for a juicier, more tender bite.
- Cut against the grain. You have probably heard this one before, but slicing your meat against the grain will also help with tenderness and helps to avoid stringy pieces.
- Reserve some of the marinade before pouring it over your beef, for later use as a dipping sauce.
More steak recipes
If you try this Skirt Steak and Couscous Salad please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Flavorful Skirt Steak Marinade
Ingredients
- 1 ½ lbs. skirt steak
- 2 tbsp. balsamic vinegar
- ½ lemon zest and juice
- 1 tbsp. worcestershire sauce
- 3 garlic cloves minced
- 1 tbsp. honey
- ¼ cup olive oil
- ½ tbsp. italian seasoning
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Combine all ingredients for the marinade in a small bowl.
- To a glass dish or a large Ziploc bag add your skirt steak. Pour marinade over top. Refrigerate for at least an hour and up to 24 hours.
- When you’re ready to cook, pull out the steaks from the fridge and let sit at room temperature for 30 minutes first.
- Turn the grill on medium high heat. Allow to get hot, before adding the steak.
- Sear for 3-4 minutes per side, cooking at high heat. Skirt steak is thin, and doesn't take long to cook to a medium rare.
- Remove from the heat and rest for 5 minutes. Slice thinly against the grain and enjoy.
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