Name: Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 1 h
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; 1 1/2 lbs skirt steak; Flaky sea salt (optional); 1 cup dry Israeli 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 (or non-dairy alternative)

Jump to Recipe

If there’s one dish that knows how to make a splash at summer gatherings or cozy weeknight dinners alike, it’s Grilled Skirt Steak with Lemon Herb Couscous Salad. Imagine juicy, flame-licked skirt steak paired with a vibrant, herbaceous couscous salad that absolutely sings with lemon and fresh veggies. This recipe balances savory, smoky steak with zesty, refreshing couscous for a meal that feels celebratory but comes together with surprising ease—all while packing big, beautiful flavors into every bite!

Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe has a purpose—whether it’s infusing the steak with garlicky, herby goodness or lending the couscous a bright, lemony lift. From aromatic fresh herbs to creamy feta, these ingredients work together to create a truly memorable Grilled Skirt Steak with Lemon Herb Couscous Salad.

Olive Oil: Provides the luscious base for your marinade, keeping the steak juicy and the couscous salad luscious.
Fresh Lemon Juice: Nothing beats real lemon juice for tangy brightness and that sunshiny flavor in both steak and salad.
Honey: A touch of sweetness balances the savory notes and ensures a caramelized, golden finish on the steak.
Garlic (4 cloves, minced): Minced garlic brings punchy, aromatic richness to every forkful.
Dijon Mustard: This sharp, creamy classic adds depth and a little zip to the marinade.
Dried Oregano: A sprinkle of this brings earthy, Mediterranean essence to the party.
Kosher Salt: The essential seasoning that lifts all the flavors and makes the steak shine.
Freshly Ground Black Pepper: For that subtle but noticeable heat—always grind it fresh!
Skirt Steak (1 1/2 lbs): The star protein—bold, beefy, and quick-cooking, perfect for the grill.
Flaky Sea Salt (optional): Adds a beautiful finishing crunch for those who love a little extra punch.
Israeli Couscous (1 cup dry): These chewy, pearl-like grains absorb all the lemony goodness.
Mini Cucumber, chopped: Cool, crisp cucumber brightens every bite of the salad.
Scallions, chopped: For a mild onion flavor and pretty pops of green.
Fresh Dill, finely chopped: Lends a uniquely fresh, grassy note that makes the salad sparkle.
Fresh Parsley, finely chopped: Adds even more herbaceous, leafy vibrance.
Crumbled Feta (1/4 cup): Creamy, salty feta brings richness and a tangy finish—try a non-dairy alternative too!

How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad

Step 1: Make the Marinade

In a medium bowl or measuring jug, whisk together the olive oil, fresh lemon juice, honey, minced garlic, dijon mustard, dried oregano, kosher salt, and plenty of black pepper. This golden, fragrant marinade works double duty: half infuses the steak with bold, zesty flavor, while the rest brightens up the couscous salad. Making sure you whisk until everything is well blended gives a silky, even mix.

Step 2: Marinate the Steak

Place your beautiful skirt steak in a large shallow dish (or even a zip-top bag, if that’s your style). Pour half of your marinade over the steak, turning it to coat thoroughly. Let it soak up those flavors for at least 30 to 45 minutes at room temperature or up to 2 hours in the fridge. If you do chill it, remember to let the steak return to room temperature before grilling—this ensures a juicy, evenly cooked Grilled Skirt Steak with Lemon Herb Couscous Salad centerpiece.

Step 3: Prep the Lemon Herb Couscous Salad

While the steak is marinating, bring a pot of salted water to a boil and cook your Israeli couscous according to the package instructions. When done, drain it in a colander and give it a good rinse under cold water to stop the cooking and cool those pearls down. Let the couscous drain completely and even pat it dry—this keeps your salad light and fluffy rather than soggy.

Step 4: Toss Together the Salad

To the cooled couscous, add the remaining marinade, along with chopped cucumber, scallions, plenty of fresh dill and parsley, and crumbled feta. Toss everything together until beautifully combined, and taste for seasoning—add a little extra salt or pepper if you like. Pop the salad into the fridge so the flavors mingle until you’re ready to serve.

Step 5: Grill the Skirt Steak

Preheat your grill to medium-high heat, aiming for around 450 to 500 degrees F. Grill the skirt steak for about 3 to 4 minutes per side, or until it’s cooked to your preferred doneness. Remember, skirt steak is best when it’s still a bit pink inside for maximum juiciness. Rest the steak for 10 full minutes before slicing—this is the secret to tender, flavorful pieces!

Step 6: Finish and Serve

Slice the skirt steak thinly across the grain for maximum tenderness. Give it a shower of flaky sea salt and a fresh squeeze of lemon juice right before serving. Enjoy your slices alongside the zippy, herb-packed couscous salad—and watch everyone swoon over your Grilled Skirt Steak with Lemon Herb Couscous Salad!

How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad

Garnishes

A flourish of fresh chopped dill, parsley, or a scattering of extra feta turns the plate into something festive. Add a few lemon wedges on the side so each person can add their perfect splash of brightness right at the table—these little touches make every dish of Grilled Skirt Steak with Lemon Herb Couscous Salad look (and taste!) extra special.

Side Dishes

This dish is hearty and nearly complete on its own, but if you’re looking to embellish your table, try grilled asparagus, a platter of blistered cherry tomatoes, or even some toasted pita. They all play nicely with the lemony, fragrant flavors and keep things fresh and lively without overpowering your Grilled Skirt Steak with Lemon Herb Couscous Salad.

Creative Ways to Present

Turn it into an elegant platter for family-style sharing: fan out the sliced steak generously over a bed of the couscous salad, garnishing with extra herbs and lemon wedges for a showstopper centerpiece. Or serve in individual shallow bowls for a composed, restaurant-worthy touch. You can even tuck portions into warm pita wraps for a casual, picnic-perfect twist—Grilled Skirt Steak with Lemon Herb Couscous Salad really is as flexible as it is delicious!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the sliced steak and couscous salad separately in airtight containers in the fridge. The steak will keep for up to 3 days without losing too much of its juicy magic, while the couscous salad stays fresh, bright, and delicious for up to 4 days. Just remember to let both come to room temperature before assembling for the best flavor and texture.

Freezing

While the couscous salad is best enjoyed fresh, you can freeze the cooked skirt steak in a tightly sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator for the best results. Be sure to wrap it well to prevent freezer burn and flavor loss.

Reheating

To reheat your steak, place slices on a foil-lined baking sheet and warm in a 300°F oven for about 10 minutes, just until heated through. This gentle approach keeps the meat tender and juicy. The couscous salad is best enjoyed cold or at room temperature, but you can refresh it with a splash of lemon juice and a drizzle of olive oil if needed.

FAQs

Can I use another cut of beef besides skirt steak?

Absolutely! Flank steak or even flat iron steak are wonderful alternatives—just keep an eye on cook times, as thinner cuts may grill even faster. The key is to slice against the grain for maximum tenderness, no matter which cut you choose for your Grilled Skirt Steak with Lemon Herb Couscous Salad.

Is it possible to make this dish dairy-free?

Yes! Swap the feta in the couscous salad for your favorite non-dairy alternative or simply omit it for a vegan-friendly version. The bright herbs and tangy marinade still shine beautifully on their own in Grilled Skirt Steak with Lemon Herb Couscous Salad.

What can I use instead of Israeli couscous?

Pearl barley, orzo, or even quinoa can stand in for Israeli couscous if you need to. Adjust the cooking time per the package and enjoy a slightly different, but still delicious, texture in your salad!

How do I get a great char on skirt steak?

Make sure your grill is hot and the steak is dry (pat it with paper towels before grilling if needed). Only turn the steak once to ensure great grill marks and a flavorful crust—this technique brings out the best in your Grilled Skirt Steak with Lemon Herb Couscous Salad.

Can I prepare the salad in advance?

Definitely! The Lemon Herb Couscous Salad can be made several hours ahead or even the day before; it actually benefits from a little extra time for the flavors to meld. Just hold back the feta and most of the herbs until right before serving for maximum freshness.

Final Thoughts

Bringing together bold, smoky steak with a citrusy, herb-filled salad, Grilled Skirt Steak with Lemon Herb Couscous Salad is a celebration of fresh ingredients and easy summer cooking. I can’t wait for you to give this a try and discover just how satisfying and crowd-pleasing this dish can be. Gather your friends and family, fire up the grill, and let this recipe become your new go-to favorite!

Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

★★★★★

5.3 from 28 reviews

Author: anna
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This recipe pairs tender, flavorful grilled skirt steak with a refreshing lemon herb couscous salad. Perfect for a quick and satisfying meal.

Instructions

Marinate the Steak: Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and pepper. Marinate skirt steak for 30-45 minutes at room temperature or up to 2 hours in the fridge.
Prepare the Couscous Salad: Cook couscous, rinse, and toss with marinade, cucumber, scallions, dill, parsley, and feta. Season to taste and refrigerate.
Grill the Steak: Preheat grill, grill steak for 3-4 minutes per side. Let rest before slicing.
Serve: Sprinkle steak with flaky sea salt, lemon juice, and serve with couscous salad.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Grilling
Cuisine: Mediterranean