Dinner
Tender skirt steak paired with fluffy lemon herb couscous makes a fresh and flavorful dinner that’s perfect for busy weeknights or entertaining. This healthy steak recipe is made with whole food ingredients, naturally gluten free, and comes together in under 30 minutes.
Skirt Steak with Lemon Herb Couscous
Skirt Steak with Lemon Herb Couscous
Tender skirt steak paired with fluffy lemon herb couscous makes a fresh and flavorful dinner that’s perfect for busy weeknights or entertaining. This healthy steak recipe is made with whole food ingredients, naturally gluten free, and comes together in under 30 minutes.
Ingredients
For the Skirt Steak
- 1–1.5 lbs skirt steak
- 1 tbsp avocado oil (or olive oil)
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
For the Lemon Herb Couscous
- 1 cup gluten-free couscous (like cassava or corn-based)
- 1¼ cups bone broth or water
- Zest + juice of 1 lemon
- 1 tbsp olive oil
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill or mint
- Salt + pepper to taste
Instructions
For the Skirt Steak
- Bring steak to room temp. Pat dry and season both sides with salt, pepper, paprika, oregano, garlic, and lemon juice. Let sit 10–15 minutes.
- Heat a cast iron or heavy skillet over medium-high heat. Add oil. Sear steak 2–3 minutes per side for medium-rare, depending on thickness. (Don’t overcrowd the pan; work in batches if needed.) Let rest 5 minutes before slicing against the grain.
For the Couscous
- Bring broth or water to a boil. Stir in couscous, olive oil, and a pinch of salt. Remove from heat, cover, and let steam for 5 minutes (or according to package).
- Fluff with a fork. Stir in lemon zest, juice, parsley, dill (or mint), and season to taste.
- ****I served ours with a side of sliced cucumber