Grilled Skirt Steak with Lemon Herb Couscous Salad
Grilled skirt steak with lemon herb couscous salad—juicy, herby, and perfect for a fresh, balanced dinner anytime of year.
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.