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Grilled steak topped with a vibrant herb sauce is a quick and satisfying dish that brings a burst of flavor to your weeknight dinners. This recipe combines juicy, perfectly grilled steak with a zesty herb sauce, all served over fluffy couscous. It’s simple enough for any home cook but impressive enough to wow your family or guests. Let’s fire up the grill!
Why You’ll Love This Recipe
This grilled steak with fresh herb sauce and couscous is a feast for the senses. The combination of savory meat, fragrant herbs, and tender grains creates a delightful harmony of flavors and textures. Plus, it’s a straightforward recipe that doesn’t require hours in the kitchen.
- Quick and easy to prepare.
- Packed with bold flavors.
- Perfect for weeknight meals.
- Versatile and customizable.
- Great for leftovers or meal prep.
Ingredients
- 2 ribeye steaks (about 1 inch thick, 1 pound each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup couscous
- 1 ¼ cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
How to Make Grilled Steak with Herb Sauce
- Start by preparing the herb sauce. In a mixing bowl, combine the chopped parsley, basil, minced garlic, lemon juice, olive oil, and red pepper flakes. Mix well and set aside to let the flavors meld.
- Preheat your grill to medium-high heat. While the grill is heating up, season the ribeye steaks generously with salt and pepper on both sides.
- Once the grill is hot, place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- While the steaks are grilling, prepare the couscous. In a saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- In the last few minutes of grilling, add the cherry tomatoes to the grill, cooking until they are slightly charred and blistered, about 2-3 minutes.
- Once the steaks are done, remove them from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- To plate, serve a generous scoop of couscous, top with grilled cherry tomatoes, and place the steak on the side. Drizzle the herb sauce over the steak and couscous.
Tips for the Best Results
- Let the steaks come to room temperature for about 30 minutes before grilling for even cooking.
- Use a meat thermometer to ensure your steaks are cooked perfectly.
- Resting the meat after grilling is crucial for juiciness.
- Feel free to adjust the herbs in the sauce to your liking.
Easy Variations
- Swap out ribeye for flank or sirloin steak for a leaner option.
- Add other herbs like cilantro or mint for a different flavor profile.
- Substitute quinoa or farro for couscous for a grain-free option.
- Incorporate grilled vegetables like zucchini or bell peppers for added color and nutrition.
What to Serve With It
- A simple green salad dressed with lemon vinaigrette.
- Roasted asparagus or green beans for a crunchy side.
- Garlic bread or crusty rolls to soak up the herb sauce.
- A glass of red wine, like a Cabernet Sauvignon, to complement the steak.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak in a skillet over medium heat or in the microwave, covered, for about 1-2 minutes. Reheat the couscous separately, adding a splash of broth or water to keep it moist.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 ribeye steaks (about 1 inch thick, 1 pound each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup couscous
- 1 ¼ cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the herb sauce by mixing parsley, basil, garlic, lemon juice, olive oil, and red pepper flakes.
- Preheat the grill and season the steaks with salt and pepper.
- Grill the steaks for 4-5 minutes per side for medium-rare.
- Prepare couscous by boiling broth, stirring in couscous, covering, and letting sit.
- Add cherry tomatoes to the grill for 2-3 minutes until charred.
- Rest steaks for 5 minutes, then serve with couscous, tomatoes, and herb sauce.
Notes: Adjust seasoning and herb types to suit your taste.
