Grilled Skirt Steak with Lemon Herb Couscous Salad is a flavorful and balanced summer dinner that brings together juicy, marinated steak and a refreshing herb-studded couscous salad. The savory richness of grilled meat pairs beautifully with the bright, citrusy notes in the couscous, creating a well-rounded and satisfying meal. Whether you’re hosting a casual backyard gathering or making a quick weeknight dinner, this dish is a guaranteed favorite.

Why You’ll Love This Recipe

This recipe is packed with bold flavors and comes together in under an hour, making it ideal for busy weeknights or relaxed weekend cookouts. The lemon-garlic marinade not only tenderizes the steak but also doubles as a dressing for the couscous salad, keeping prep simple and cleanup minimal. With fresh herbs, feta, and crisp vegetables, the couscous salad offers a cool contrast to the smoky, char-grilled steak.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak and Marinade:

½ cup olive oil
¼ cup fresh lemon juice (plus more for serving)
1 tablespoon honey
4 garlic cloves, minced
1½ teaspoons Dijon mustard
1 teaspoon dried oregano
1¾ teaspoons kosher salt
Freshly ground black pepper, to taste
1½ pounds skirt steak
Flaky sea salt (optional, for finishing)

For the Lemon Herb Couscous Salad:

1 cup dry Israeli (pearl) couscous
1 mini cucumber, chopped
4 scallions, chopped
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
¼ cup crumbled feta cheese (or non-dairy alternative)

Directions

Make the Marinade: In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and black pepper.
Marinate the Steak: Place skirt steak in a shallow dish. Pour half of the marinade over it, coating the meat well. Cover and marinate at room temperature for 30–45 minutes or up to 2 hours in the refrigerator. Let steak come to room temperature before grilling.
Prepare the Couscous Salad: While the steak marinates, cook couscous according to package directions. Drain and rinse under cold water to cool, then pat dry.
Assemble the Salad: In a large bowl, toss the cooled couscous with the remaining marinade, cucumber, scallions, dill, parsley, and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
Grill the Steak: Preheat a grill to medium-high heat (450°–500°F). Grill the steak for 3–4 minutes per side or until your desired doneness is reached.
Rest and Slice: Remove steak from grill and let rest for 10 minutes. Slice against the grain for maximum tenderness.
Serve: Sprinkle steak with flaky sea salt, if using, and a squeeze of fresh lemon juice. Plate with a generous portion of couscous salad.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time (Marinating): 30 minutes
Total Time: 55 minutes

Variations

Protein Swap: Try this recipe with grilled chicken, lamb, or tofu for variation.
Grain Alternative: Substitute quinoa, bulgur, or orzo for the Israeli couscous.
Vegetable Add-ins: Add cherry tomatoes, red bell pepper, or olives for extra flavor and texture.
Cheese Options: Swap feta for goat cheese or omit for a dairy-free version.
Herb Variety: Use mint or cilantro in place of dill for a different herbaceous profile.

Storage/Reheating

Storage: Store leftover steak and couscous salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Gently reheat steak slices in a skillet over low heat or microwave briefly. Couscous salad can be enjoyed cold or at room temperature.
Freezing: The cooked steak can be frozen for up to 2 months. Couscous salad is best enjoyed fresh and not recommended for freezing.

FAQs

What cut of meat can I use instead of skirt steak?

Flank steak or flat iron steak are great alternatives. Just adjust cooking time based on thickness.

Can I make this dish ahead of time?

Yes, the couscous salad can be made up to a day in advance. Marinate the steak ahead and grill just before serving.

Is Israeli couscous the same as regular couscous?

No, Israeli couscous (also called pearl couscous) is larger and has a slightly chewy texture. It’s closer to a small pasta.

What if I don’t have a grill?

You can use a grill pan or cast iron skillet on the stovetop to cook the steak.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let rest before slicing.

Can I make this recipe dairy-free?

Yes, just omit the feta or use a non-dairy cheese alternative.

How long should I marinate the steak?

30–45 minutes at room temperature or up to 2 hours in the fridge. Avoid marinating longer as the acid can toughen the meat.

What wine pairs well with this dish?

Try a medium-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Is this recipe gluten-free?

Israeli couscous is not gluten-free. Use a gluten-free grain like quinoa or rice for a gluten-free version.

Conclusion

Grilled Skirt Steak with Lemon Herb Couscous Salad is a vibrant, seasonal meal that blends bold flavors with fresh, wholesome ingredients. Perfect for outdoor dining or a casual dinner at home, this dish brings together the charred richness of steak and the brightness of lemony couscous for a memorable, satisfying meal. Whether you’re entertaining or just treating yourself, it’s a recipe you’ll come back to all summer long.

Grilled Skirt Steak with Lemon Herb Couscous Salad

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Author: Mari
Total Time: 55 minutes
Yield: 4 servings

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Description

This vibrant and flavorful Grilled Skirt Steak with Lemon Herb Couscous Salad features juicy marinated steak grilled to perfection and served with a refreshing Israeli couscous salad full of herbs, cucumber, scallions, and feta. It’s the perfect summer dinner—easy, fresh, and ready in under an hour!

Instructions

Make the Marinade:
- In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper.
- Place skirt steak in a shallow dish. Pour half the marinade over it, coating well. Cover and marinate at room temp for 30–45 minutes (or refrigerate up to 2 hours, then bring to room temp before grilling).
Prepare the Couscous Salad:
- Cook couscous according to package directions. Drain and rinse under cold water. Let it drain well and pat dry.
- Toss couscous with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season to taste and refrigerate until serving.
Grill the Steak:
- Preheat grill to medium-high heat (450°–500°F).
- Grill steak 3–4 minutes per side or until desired doneness.
- Let steak rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and squeeze with fresh lemon juice before serving.