Name: Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil; 1/4 cup fresh lemon juice, plus more for serving; 1 tbsp honey; 4 garlic cloves, minced; 1 1/2 tsp Dijon mustard; 1 tsp dried oregano; 1 3/4 tsp kosher salt; Freshly ground black pepper, to taste; 1 1/2 lbs skirt steak; Flaky sea salt (optional); 1 cup dry Israeli (pearl) couscous; 1 mini cucumber, chopped; 4 scallions, chopped; 1/4 cup fresh dill, finely chopped; 1/4 cup fresh parsley, finely chopped; 1/4 cup crumbled feta cheese (or non-dairy alternative)

If you’re craving a meal that bursts with vibrant flavors, textures, and a hint of sunshine, this Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is your go-to. Picture juicy, tender skirt steak marinated in a luscious lemon-olive oil vinaigrette, grilled to smoky perfection, paired with a refreshing pearl couscous salad tossed with fresh herbs, crisp cucumber, scallions, and creamy feta. It’s a perfect harmony of zest and heartiness that makes every bite feel like a special occasion, ideal for warm evenings or anytime you want to impress with minimal fuss.

Ingredients You’ll Need

The image shows a white rectangular ceramic dish filled with several pieces of raw meat marinated in an oily liquid with visible black pepper and minced garlic. The meat is deep red with some pale fat areas, lying flat on the bottom of the dish, slightly folded and overlapping in places. The texture of the meat appears soft and wet from the marinade, and the dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe relies on simple, fresh ingredients that each play an essential role in bringing balance and brightness to the dish. From the rich olive oil rounding out the marinade to the fresh herbs imparting that unmistakable garden-fresh aroma, every component shines without overshadowing the others.

Olive oil: The base of the marinade, it adds smoothness and helps tenderize the steak.
Fresh lemon juice: Brings bright acidity that livens up both meat and salad.
Honey: Offers a subtle sweetness that balances the tang and spice.
Garlic cloves, minced: Infuses a punchy, savory depth into the marinade.
Dijon mustard: Adds a mild sharpness and helps emulsify the dressing.
Dried oregano: A fragrant herb that complements the steak beautifully.
Kosher salt: Essential for seasoning and enhancing natural flavors.
Freshly ground black pepper: Provides a gentle heat and complexity.
Skirt steak: Known for its bold flavor and quick grilling time.
Flaky sea salt (optional): Perfect for finishing and adding crunch.
Dry Israeli couscous: Pearl-shaped pasta that offers a delightful, chewy texture in the salad.
Mini cucumber, chopped: Adds a refreshing crunch and moisture.
Scallions, chopped: Bring mild oniony notes and color contrast.
Fresh dill, finely chopped: Imparts a sweet, citrusy herb flavor.
Fresh parsley, finely chopped: Adds earthiness and vibrant green color.
Crumbled feta: Creamy and tangy, it ties the salad together with its salty richness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Begin by whisking together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, oregano, kosher salt, and freshly ground black pepper. This vibrant marinade does double duty—infusing the skirt steak with layers of bright, savory flavor while tenderizing it for the grill. Place your skirt steak in a shallow dish, pour half the marinade over, and turn to coat every inch. Cover and let it sit at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. Remember to bring it back to room temperature before grilling; this helps it cook evenly for perfect doneness.

Step 2: Cook and Prepare the Lemon Herb Couscous Salad

While your steak marinates, it’s time to prepare the couscous salad. Cook the Israeli couscous following package instructions until tender yet al dente, then drain and rinse under cold water to stop the cooking and cool it completely. Drain well and pat dry to prevent sogginess. Toss the cooled couscous with the remaining marinade, chopped cucumber, scallions, dill, parsley, and creamy crumbled feta. Season lightly with salt and pepper, chill it gently until you’re ready to serve, letting the flavors meld beautifully.

Step 3: Grill the Skirt Steak to Perfection

Fire up your grill to medium-high heat, aiming for around 450°-500° F. This high heat is key to achieving a delicious crust on the skirt steak while keeping the inside juicy. Grill each side for 3-4 minutes or until it reaches your preferred level of doneness—medium-rare is a popular choice for skirt steak’s rich flavor and texture. Once off the grill, let it rest for 10 minutes to lock in the juices. Slice thinly against the grain for the most tender bites, then sprinkle with flaky sea salt and serve with a fresh squeeze of lemon juice to brighten everything up.

How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

The image shows a clear glass bowl filled with a mixed salad that has three main layers visible: small pearl-like white grains, bright green chopped herbs, and small white cheese chunks scattered evenly throughout. The grains have a soft, bumpy texture, while the herbs add a fresh leafy look, with light and dark green shades. The cheese pieces are small and crumbly, contrasting well with the greens and grains. A metal spoon rests inside the bowl, partially covered by the salad. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The finishing touches can elevate this dish in delightful ways. Consider a scattering of extra fresh parsley or dill over the salad for added color and herbal brightness. Thin slices of fresh lemon wedges on the side invite guests to customize their zing level. A drizzle of good-quality olive oil over the steak just before serving adds a rich glossy sheen and an extra layer of flavor.

Side Dishes

While this meal is wonderful on its own, pairing with vibrant seasonal vegetables really rounds it out. Think grilled asparagus spears, charred corn on the cob, or a medley of roasted cherry tomatoes and bell peppers. A crisp green salad with a tangy vinaigrette could add a refreshing crunch to the plate, balancing the savory meat and creamy couscous beautifully.

Creative Ways to Present

Presentation can be fun and inviting! Serve the sliced steak fanned out next to a generous mound of the lemon herb couscous salad on a wide platter. Alternatively, create individual bowls layering couscous first, topped with steak slices and garnished with herbs and lemon wedges for a more casual, family-style vibe. Adding edible flowers or microgreens on top can bring an elegant pop of color perfect for a dinner party.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the sliced steak and couscous salad separately in airtight containers in the refrigerator. This keeps the textures fresh—especially important for the salad where you want to avoid sogginess.

Freezing

Freezing grilled skirt steak can alter its texture, becoming a bit chewier, so it’s best to enjoy this recipe fresh. However, if necessary, freeze cooked steak slices in a freezer-safe container for up to 2 months. The couscous salad is not ideal for freezing due to the fresh vegetables and feta, which could suffer in texture.

Reheating

To reheat steak, use a gentle method like warming in a skillet over low heat or briefly in the microwave covered with a damp paper towel to retain moisture. Serve room temperature or chilled couscous salad as is, giving it a quick toss to refresh the flavors before plating.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While skirt steak is perfect for its flavor and quick cook time, flank steak or hanger steak can be great alternatives. Just adjust grilling time slightly depending on thickness and cut.

Is Israeli couscous necessary, or can I use regular couscous?

Israeli couscous, or pearl couscous, has a pleasant, chewy texture that stands up nicely in salads like this one. Regular couscous works too but offers a softer texture, so it’s a matter of personal preference.

Can this dish be made vegan or dairy-free?

Yes! Simply swap the feta for a plant-based alternative or omit it entirely. The marinade and salad retain plenty of flavor without dairy.

How long should the steak marinate for best flavor?

Thirty to forty-five minutes at room temperature is perfect for maximum flavor without compromising texture. You can marinate longer in the fridge, up to 2 hours, but avoid going too long to prevent the acids from toughening the meat.

What’s the best way to slice skirt steak?

Always slice against the grain. Skirt steak has long muscle fibers, so cutting perpendicular to the grain ensures each bite is tender rather than chewy.

Final Thoughts

This Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe is one of those meals you’ll find yourself coming back to again and again. It’s fresh, flavorful, quick to pull together, and perfect for sharing with family and friends on any occasion. Give it a try and watch how effortlessly it becomes a new favorite in your recipe collection!

Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

Ingredients You’ll Need

How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Step 2: Cook and Prepare the Lemon Herb Couscous Salad

Step 3: Grill the Skirt Steak to Perfection