Whenever I fire up the grill and make this Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe, it instantly becomes the highlight of my week. I remember the first time I tossed that juicy steak on the grill and paired it with the bright, fresh couscous salad — I knew it was something special.
If you enjoy experimenting with chicken as well, the Easy Lemon Garlic Chicken Wings Recipe offers another bright and flavorful option. The tangy marinade and herb-filled salad make every bite taste like summer.
The tangy marinade and herb-filled salad make every bite taste like summer. I love how simple yet impressive this dish feels, perfect for family dinners or weekend gatherings. Trust me — once you make this, it’ll be on repeat in your kitchen!
Ingredients
Here’s everything you’ll need to make this vibrant, flavor-packed dish. I’ve included notes next to each ingredient to explain why it matters or how to get the best results.
For the Steak & Marinade:
- ½ cup olive oil — rich and helps the marinade cling to the steak
- ¼ cup fresh lemon juice, plus more for serving — bright citrus—don’t use bottled for best flavor
- 1 tbsp honey — balances acidity with a touch of sweetness
- 4 garlic cloves, minced — fresh garlic gives bold flavor
- 1½ tsp Dijon mustard — tangy depth; adds creaminess to the marinade
- 1 tsp dried oregano — earthy herb note
- 1¾ tsp kosher salt — enhances all flavors
- Freshly ground black pepper — freshly ground is more aromatic
- 1½ lbs skirt steak — a flavorful cut that grills beautifully
- Flaky sea salt (optional) — gorgeous finish
For the Lemon Herb Couscous Salad:
- 1 cup dry Israeli (pearl) couscous — chewy texture that holds dressing well
- 1 mini cucumber, chopped — refreshing crunch
- 4 scallions, chopped — mild allium flavor
- ¼ cup fresh dill, finely chopped — fresh herb brightness
- ¼ cup fresh parsley, finely chopped — earthy freshness
- ¼ cup crumbled feta (or non-dairy alternative) — creamy salty bite
Note: several servings
Variations
Here are delicious variations you can try depending on your preference:
- Dairy-Free: Swap feta for a dairy-free cheese or omit it entirely.
- Gluten-Free: Replace couscous with quinoa or cauliflower rice for a gluten-free option.
- More Veggies: Add cherry tomatoes or bell peppers for extra color and crunch.
- Herb Swap: Use mint instead of dill for a refreshing twist.
- Spicy Kick: Add a pinch of red pepper flakes to the marinade for heat.
- For a Mediterranean twist, you can also try the Mediterranean Chicken Meatballs Recipe — it’s full of bold herbs and flavors.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 55 minutes (including marinating time)
Equipment You Need
Here’s what I use to make this recipe come out perfect:
- Outdoor grill or grill pan – sears steak beautifully
- Mixing bowls – for marinade and salad tossing
- Whisk – combines dressing ingredients evenly
- Saucepan – to cook the couscous
- Sharp knife – for clean slicing against the grain
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
This step-by-step breakdown explains how to bring all the flavors together — simple and satisfying!
Prepare the Marinade and Steak
Start by whisking together your olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper in a bowl. Pour half of this mixture over the skirt steak, making sure it’s completely coated. Let the steak marinate for at least 30 minutes at room temperature or up to two hours in the fridge.
Cook and Cool the Couscous
While the steak marinates, cook the Israeli couscous according to package instructions in salted boiling water. Once done, drain and rinse under cold water to stop cooking. Toss the warm couscous with the reserved marinade to soak up flavor and chill in the fridge.
Grill the Steak to Perfection
Preheat your grill to medium-high heat and cook the skirt steak for about 3–4 minutes per side, depending on thickness. Once grilled, let the steak rest for 10 minutes before slicing it thinly against the grain — this keeps it tender, not chewy.
Assemble the Salad
Take your chilled, dressed couscous and fold in the chopped cucumber, scallions, dill, parsley, and crumbled feta. Toss gently so everything is evenly coated and looks vibrant.
Serve and Enjoy
Plate up a generous bed of couscous salad and lay slices of juicy skirt steak on top. Add a final squeeze of lemon and a sprinkle of flaky sea salt for that extra burst of freshness.
Additional Tips for Making this Recipe Better
Here are some tips from my own kitchen that take this dish to the next level:
- Let the steak come to room temperature before grilling — it cooks more evenly.
- Slice the steak against the grain to keep every bite tender, not tough.
- Chill the couscous — it lets the dressing soak in for more flavor.
- Add extra fresh herbs if you love brightness — parsley and dill are magic together.
- Don’t skip the lemon juice on top — it lifts all the flavors!
How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad
This dish tastes as great as it looks! For serving, spoon the chilled lemon herb couscous onto plates first. Arrange thin slices of grilled steak over the top so everyone gets both components in each bite. Garnish with extra lemon wedges and a sprinkle of flaky sea salt. Add colorful herbs on top — it makes the presentation pop and smells incredible!
Nutritional Information
Here’s a quick look at approximate nutrients per serving (based on Wandering Chickpea’s estimate):
- Calories: ~511
- Protein: ~34g
- Carbohydrates: ~20g
- Fat: ~29g
Make Ahead and Storage
Keeping leftovers fresh is easy if you plan ahead!
Storage
Store any leftover steak and couscous separately in airtight containers in the refrigerator. This keeps the steak juicy and the salad fresh.
Freezing
While you can freeze cooked steak, the couscous salad doesn’t freeze well because of the fresh vegetables. I recommend freezing just the steak if needed — up to 2–3 months.
Reheating
To reheat steak, warm gently in a skillet or oven at low heat. The couscous salad is lovely served cold or at room temperature — no reheating needed!
Why You’ll Love This Recipe
Here are some great reasons to make this a regular:
These highlights make it irresistible:
- Simple Prep: Easy steps make this manageable even on busy nights.
- Flavor Balance: The rich steak pairs perfectly with the bright, herby salad.
- Versatile: Works for weeknight dinners, meal prep, or summer BBQs.
- Customizable: Swap ingredients for dietary needs (gluten-free, dairy-free).
- Crowd-Pleaser: Fresh, bold flavors your guests will rave about!
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Ingredients
Method
- Start by whisking together your olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper in a bowl. Pour half of this mixture over the skirt steak, making sure it’s completely coated. Let the steak marinate for at least 30 minutes at room temperature or up to two hours in the fridge.
- While the steak marinates, cook the Israeli couscous according to package instructions in salted boiling water. Once done, drain and rinse under cold water to stop cooking. Toss the warm couscous with the reserved marinade to soak up flavor and chill in the fridge.
- Preheat your grill to medium-high heat and cook the skirt steak for about 3–4 minutes per side, depending on thickness. Once grilled, let the steak rest for 10 minutes before slicing it thinly against the grain — this keeps it tender, not chewy.
- Take your chilled, dressed couscous and fold in the chopped cucumber, scallions, dill, parsley, and crumbled feta. Toss gently so everything is evenly coated and looks vibrant.
- Plate up a generous bed of couscous salad and lay slices of juicy skirt steak on top. Add a final squeeze of lemon and a sprinkle of flaky sea salt for that extra burst of freshness.
Notes
- Let the steak come to room temperature before grilling — it cooks more evenly.
- Slice the steak against the grain to keep every bite tender, not tough.
- Chill the couscous — it lets the dressing soak in for more flavor.
- Add extra fresh herbs if you love brightness — parsley and dill are magic together.
- Don’t skip the lemon juice on top — it lifts all the flavors!
