Grilled Steak with Couscous Salad
There’s something magical about summer evenings spent by the grill. The sizzle of a perfectly seared steak, the aroma of garlic and herbs wafting through the air, and the vibrant colors of a fresh salad coming together on your plate—it’s the kind of meal that turns a simple dinner into an experience.
Grilling a steak is almost an art form, and when done right, it’s pure perfection. There’s no better way to celebrate the peak of summer than with a tender, juicy ribeye or sirloin sizzling on the grill. The beauty of this dish lies in its simplicity—just a few high-quality ingredients and a hot grill can create something extraordinary.
The secret to a great grilled steak? It’s all in the prep. I always start with a good cut of meat, ideally something with a bit of marbling for flavor. A simple marinade of olive oil and minced garlic infuses the steak with a fragrant, earthy flavor that pairs perfectly with the char from the grill. A sprinkle of flakey salt and freshly cracked black pepper right before grilling is all you need to bring out the natural richness of the meat.
But no steak is complete without a side that can hold its own. Enter my go-to couscous salad. This isn’t your typical side dish; it’s a vibrant, herb-packed medley that adds a burst of freshness to every bite. Couscous is so versatile, and here, it soaks up the zesty lemon juice and fragrant olive oil, becoming a bright canvas for the other ingredients.
What I love most about this salad is how the textures and flavors play off each other. Sweet, juicy cherry tomatoes burst with flavor, while the crisp Persian cucumber adds a satisfying crunch. The red onion gives a bit of sharpness, balanced by the freshness of chopped parsley, mint, and dill. And, of course, the feta crumbles add that salty, creamy element that ties everything together.
When you combine the hearty, grilled steak with this light and flavorful couscous salad, you get a meal that’s satisfying without being too heavy. This perfect balance lets you enjoy the richness of the steak while keeping things fresh and summery.
Grilled Steak with Couscous Salad
Ingredients
- 4 (6-8 oz) ribeye or sirloin steaks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp flakey salt
- ½ tsp black pepper
- 1 cup couscous
- 1 cup boiling water or chicken broth
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 persian cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh dill, chopped
- ¼ cup crumbled feta
- salt and pepper, to taste
Instructions
- In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Rub the mixture all over the steaks, ensuring they are well coated.
- Cover and let marinate for at least 30 minutes at room temperature or 4 hours in the refrigerator for more flavor.
- In a medium heatproof bowl, add the couscous. Pour the boiling water or chicken broth over the couscous, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork and let it cool to room temperature.
- In a large bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon zest, lemon juice, and olive oil. Pour the lemon dressing over the couscous salad, tossing to coat evenly. Season with salt and pepper to taste. Set aside.
- Preheat your grill to high heat.
- Grill the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing.
- Slice the grilled steak against the grain. Serve the steak slices alongside the lemon herb couscous salad. Enjoy!
