TD Skirt Steak with Lemon Herb dressing

 

Elevated Summer Dish: Flavorful TD Skirt Steak with Fresh Lemon Herb Couscous 

  

Experience the essence of summer evenings with this delightful dish. I often draw inspiration from various sources and adjust recipes to my liking, I encourage you to do the same. Trust your palate and the quality of fresh ingredients. In this original recipe I found, they marinated the meat in the salad dressing, the purist in me prefers just salt and pepper on my TD meat, so I skipped this step and took some liberties with the dressing to be my staple lemon honey mustard dressing;) (as might you) delish!

  Ingredients: 

• TD grass-finished beef or bison skirt steak 
• Salt and pepper 
• Fresh sprouts 
• Cucumber, chopped 
• Green onion, chopped 
• Parsley, chopped 
• Dill, chopped 
• Pearl couscous 
• TD Beef/Bison Bone broth (or water with salt for an alternative) 

Dressing: 

• 1 cup olive oil 
• 1/2 cup apple cider vinegar 
• 1/2 - 1 lemon, juiced
• 1 tbsp whole grain brown mustard (or any available mustard) 
• 1.5 tsp TD honey (available soon) 
• 1-2 whole garlic cloves, peeled and smashed 
• Salt & pepper to taste 

Instructions: 

1. Steak Preparation: Season the TD grass-finished skirt steak with salt and pepper. Allow it to reach room temperature before grilling. Grill for 2-3 minutes per side, adjusting for thickness and your preferred doneness. (I recommend a temperature between 127-130°F.) Let the steak rest for at least 5 minutes, then slice against the grain just before serving.

2. Dressing: In a jar, combine olive oil, apple cider vinegar, lemon, mustard, TD honey, garlic cloves, salt, and pepper. Shake well to mix.

3. Couscous: Lightly sauté the couscous in butter or olive oil until golden. Add the couscous to boiling water or TD bone broth. Once cooked, drain and set aside to cool. When cool, in a bowl, toss together couscous, cucumber, parsley, dill, green onion, and feta cheese with the dressing.

4. Plating: I prefer using shallow bowls. Begin with a base of sprouts, layer on the couscous blend, and finish with the sliced skirt steak on top with a dash of course salt.

5. Enjoy!