Grilled Skirt Steak Lemon Couscous (Print)
Juicy grilled steak with zesty lemon-herb couscous salad and feta, ideal for a bright, satisfying dinner.
# What You'll Need:
→ Marinade and Steak
01 -
1/2 cup olive oil
02 -
1/4 cup fresh lemon juice, plus more for serving
03 -
1 tbsp honey
04 -
4 garlic cloves, minced
05 -
1 1/2 tsp dijon mustard
06 -
1 tsp dried oregano
07 -
1 3/4 tsp kosher salt
08 -
Freshly ground black pepper, to taste
09 -
1 1/2 lbs skirt steak
10 -
Flaky sea salt (optional)
→ Lemon Herb Couscous Salad
11 -
1 cup dry Israeli couscous
12 -
1 mini cucumber, chopped
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4 scallions, chopped
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1/4 cup fresh dill, finely chopped
15 -
1/4 cup fresh parsley, finely chopped
16 -
1/4 cup crumbled feta (or non-dairy alternative)
# How to Make It:
01 -
Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, kosher salt, and black pepper in a bowl.
02 -
Place skirt steak in a shallow dish and pour over half the marinade, ensuring evenly coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Bring steak to room temperature prior to grilling.
03 -
Cook the Israeli couscous according to package instructions. Drain, rinse under cold water, and pat dry. Toss couscous with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season with salt and pepper to taste. Refrigerate until serving.
04 -
Preheat grill to medium-high heat (450°-500°F). Grill steak for 3-4 minutes per side or until desired doneness. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of lemon juice.
# Additional Notes:
01 -
Allowing the steak to rest ensures the juices redistribute evenly, resulting in a more tender bite.