Grilled Skirt Steak Lemon Couscous

Juicy grilled skirt steak paired with a bright and vibrant lemon herb couscous salad makes dinner feel both celebratory and easygoing. This recipe is a favorite for warm weather when the grill calls your name and you crave fresh flavors. Every bite pops with the tangy marinade and herby couscous, making it destined for summer gatherings or relaxed family meals on the patio.

I first threw this together after a sunny farmers market morning and now it is my go to when friends drop by. Every time I serve it people ask for the recipe right away.

Ingredients

• Olive oil: gives the marinade body and helps the steak char beautifully use extra virgin for the best flavor
• Fresh lemon juice: brings brightness and tenderizes the steak try to pick a juicy lemon with thin skin
• Honey: balances acidity and offers a subtle sweetness local honey works especially well
• Garlic cloves: add aromatic depth look for firm heavy cloves
• Dijon mustard: provides a hint of sharpness and creaminess a good Dijon has a smooth texture and bite
• Dried oregano: lends classic Mediterranean notes check your jar is vibrant in color and aroma
• Kosher salt: ensures wide even seasoning with no harsh aftertaste
• Freshly ground black pepper: gives gentle heat opt for coarsely ground
• Skirt steak: offers juicy texture and bold flavor pick cuts with plenty of marbling
• Flaky sea salt: adds a satisfying finish larger crystals give a great crunch
• Israeli couscous: brings a chewy base for the salad look for even pearl sized grains
• Mini cucumber: contributes crispness English cucumber is also great
• Scallions: supply mild onion freshness keep them bright and crisp
• Fresh dill and parsley: add that herby lift use bundles with perky leaves
• Crumbled feta: brings salty tang and creaminess try high quality block feta for best results

Step-by-Step Instructions

Marinate the Steak:

Whisk olive oil lemon juice honey garlic Dijon mustard dried oregano kosher salt and black pepper until combined. Place steak in a shallow dish. Pour half of the marinade over the steak and turn to coat each piece evenly. Cover and let marinate for 30 to 45 minutes at room temperature or up to 2 hours in the refrigerator. Make sure the steak returns to room temperature before grilling

Prepare the Couscous Salad:

While the steak marinates cook the Israeli couscous according to the package directions just until al dente. Drain the couscous in a fine mesh colander and rinse under cold water until fully cooled. Gently pat dry with paper towels to avoid excess water diluting the salad flavor. In a large bowl toss the cooled couscous with the remaining marinade cucumber scallions dill parsley and feta. Season the salad with salt and black pepper to taste. Chill in the refrigerator if making ahead

Grill the Steak:

Preheat your grill to medium high heat aiming for about four hundred fifty to five hundred degrees Fahrenheit. Pat the skirt steak dry on all sides to ensure good sear. Grill each steak for about three to four minutes per side or until your desired doneness shows. Let the steak rest for ten minutes under loose foil before slicing

Serve and Finish the Dish:

Slice the steak thinly against the grain using a sharp knife. Sprinkle slices with flaky sea salt if desired and squeeze fresh lemon juice over for extra zing. Serve with generous portions of the lemon herb couscous salad on the side

Save

Fresh dill is my absolute favorite in this salad because of its aromatic perfume. My kids always race to sneak the biggest chunks of feta and I find myself piling on extra parsley because its green flavor signals summer to me

Storage Tips

Store leftover steak and salad in separate airtight containers. The steak keeps for up to three days in the fridge and reheats best gently so it stays tender. Couscous salad holds well for two days and tastes even more flavorful after chilling overnight

Ingredient Substitutions

You can try flank steak as a substitute if skirt steak is unavailable just add a few more minutes to the cook time. Use quinoa or orzo instead of Israeli couscous for a different texture. Goat cheese or a dairy free feta alternative works well if you need to avoid regular feta

Serving Suggestions

Pile steak and couscous onto a big platter for family style serving. I love throwing in halved cherry tomatoes or roasted bell peppers for extra color. Pair with a simple green salad and chilled white wine for a full summer meal

Cultural and Historical Context

Skirt steak comes from the plate section of the cow and has long been a favorite for Latin style grilling and quick marinades. Israeli couscous adds Mediterranean flair and pairs beautifully with lemon and herbs a timeless combination in both Greek and Middle Eastern cooking

Recipe FAQs

→ How can I achieve maximum tenderness with skirt steak?

Marinate the steak for at least 30 minutes, ensure it comes to room temperature before grilling, and slice it thinly against the grain after resting.

→ What’s the key to flavorful couscous salad?

Toss the cooked couscous with a lemony vinaigrette, and fold in fresh herbs, scallions, and feta to enhance taste and texture.

→ Can I use a different cut of beef?

Flank steak or hanger steak can be substituted; just adjust the grilling time to avoid overcooking.

→ Is it possible to make the salad ahead?

Yes; prepare the couscous salad in advance and refrigerate, but add any fresh herbs and feta just before serving for best flavor.

→ How do I know when skirt steak is done?

Grill over medium-high heat for 3-4 minutes per side, aiming for medium-rare, or use a thermometer for an internal temp of 130°F-135°F.