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Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Ash Tyrrell

Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

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.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!