Few meals combine bold, smoky flavor and fresh zest like this Grilled Skirt Steak with Lemon Herb Couscous Salad. Marinated in a lemony, garlicky vinaigrette and seared to juicy perfection, the skirt steak pairs beautifully with a refreshing couscous salad tossed with herbs, scallions, cucumber, and feta. This dish is everything you want for a flavorful yet balanced dinner that feels both light and satisfying.
Whether you’re firing up the grill for a summer cookout or craving something bright and herby in the colder months, this dish brings year-round appeal. It’s quick enough for weeknights but elegant enough to serve guests.
Ingredients
For the Steak & Marinade
- ½ cup olive oil
- ¼ cup fresh lemon juice (plus more for serving)
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1½ teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1¾ teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1½ pounds skirt steak
- Flaky sea salt (optional, for finishing)
For the Lemon Herb Couscous Salad
- 1 cup dry Israeli couscous (also called pearl couscous)
- 1 mini cucumber, chopped
- 4 scallions, chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup crumbled feta cheese (or non-dairy alternative)
Instructions
Step 1: Marinate the Steak
In a medium bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, kosher salt, and black pepper.
Place the skirt steak in a shallow dish or resealable bag and pour half of the marinade over it. Turn to coat thoroughly. Cover and marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge. Let the steak sit out and come to room temperature before grilling.
Step 2: Prepare the Couscous
While the steak is marinating, cook the couscous according to package instructions. Once cooked, drain well in a colander and rinse under cold water to stop the cooking process. Pat the couscous dry with a paper towel for a better salad texture.
Toss the couscous with the remaining marinade in a large bowl. Add the chopped cucumber, scallions, dill, parsley, and crumbled feta. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
Step 3: Grill the Skirt Steak
Preheat your grill (or grill pan) to medium-high heat, around 450°–500°F.
Grill the marinated skirt steak for about 3–4 minutes per side or until it reaches your desired doneness (medium-rare is recommended for skirt steak).
Remove from the grill and let the steak rest for 10 minutes. This helps retain the juices for maximum flavor.
Slice thinly against the grain, which helps keep the steak tender.
Step 4: Assemble & Serve
To serve, plate the lemon herb couscous salad alongside the sliced steak. Sprinkle with flaky sea salt, and finish with a squeeze of fresh lemon juice for extra brightness.
Optional: garnish with more chopped herbs or a drizzle of olive oil.
Why This Recipe Works
- Skirt steak is flavorful, quick to cook, and ideal for high-heat grilling.
- Lemon and herbs in the couscous add brightness and contrast the savory steak.
- Pearl couscous brings satisfying chew and absorbs the marinade beautifully.
- Fresh herbs and feta give the salad color, freshness, and creamy tang.
Variations & Substitutions
- Swap the protein: Try grilled chicken, lamb, or tofu instead of steak.
- Make it dairy-free: Use plant-based feta or skip the cheese entirely.
- Use quinoa or bulgur instead of couscous for a gluten-free version.
- Add more veggies: Cherry tomatoes, arugula, or roasted peppers work well.
Serving Suggestions
Pair this dish with:
- Grilled vegetables like zucchini, bell peppers, or asparagus
- A chilled white wine such as Sauvignon Blanc or Pinot Grigio
- Lemonade or cucumber-mint water for a refreshing non-alcoholic option
Storage & Meal Prep Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Store steak and salad separately to keep the textures fresh.
- The couscous salad is even better the next day once flavors meld.
- Reheat steak gently in a skillet or serve cold over salad for a quick lunch.
A Year-Round Favorite
This Grilled Skirt Steak with Lemon Herb Couscous Salad is just as at home at a summer barbecue as it is during cozy winter dinners. The herby, lemony salad cuts through the richness of the steak, keeping things light and balanced no matter the season.
It’s a recipe you’ll return to again and again—not just because it’s easy, but because it’s truly crave-worthy.
Final Thoughts
When you want to impress without stress, this Grilled Skirt Steak with Lemon Herb Couscous Salad delivers every time. It’s bold yet fresh, comforting yet bright. With a quick marinade, fast cook time, and flavor-packed salad, this dish proves that simple ingredients can lead to extraordinary meals.
It’s a staple worth adding to your rotation—and a perfect balance of wholesome, hearty, and absolutely delicious.
Grilled Skirt Steak with Lemon Herb Couscous Salad
Ingredients
For the Steak & Marinade
- ½ cup olive oil
- ¼ cup fresh lemon juice plus more for serving
- 1 tablespoon honey
- 4 cloves garlic minced
- 1½ teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1¾ teaspoons kosher salt
- Freshly ground black pepper to taste
- 1½ pounds skirt steak
- Flaky sea salt optional, for finishing
For the Lemon Herb Couscous Salad
- 1 cup dry Israeli couscous also called pearl couscous
- 1 mini cucumber chopped
- 4 scallions chopped
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ cup crumbled feta cheese or non-dairy alternative
Instructions
Step 1: Marinate the Steak
- In a medium bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, kosher salt, and black pepper.
- Place the skirt steak in a shallow dish or resealable bag and pour half of the marinade over it. Turn to coat thoroughly. Cover and marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge. Let the steak sit out and come to room temperature before grilling.
Step 2: Prepare the Couscous
- While the steak is marinating, cook the couscous according to package instructions. Once cooked, drain well in a colander and rinse under cold water to stop the cooking process. Pat the couscous dry with a paper towel for a better salad texture.
- Toss the couscous with the remaining marinade in a large bowl. Add the chopped cucumber, scallions, dill, parsley, and crumbled feta. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
Step 3: Grill the Skirt Steak
- Preheat your grill (or grill pan) to medium-high heat, around 450°–500°F.
- Grill the marinated skirt steak for about 3–4 minutes per side or until it reaches your desired doneness (medium-rare is recommended for skirt steak).
- Remove from the grill and let the steak rest for 10 minutes. This helps retain the juices for maximum flavor.
- Slice thinly against the grain, which helps keep the steak tender.
Step 4: Assemble & Serve
- To serve, plate the lemon herb couscous salad alongside the sliced steak. Sprinkle with flaky sea salt, and finish with a squeeze of fresh lemon juice for extra brightness.
Optional: garnish with more chopped herbs or a drizzle of olive oil.
Leave a Comment