If you love a meal that feels both special and unfussy, Grilled Skirt Steak with Lemon Herb Couscous Salad is about to become your go-to. The steak’s savory char pairs beautifully with a couscous salad that’s bursting with bright lemon, fresh herbs, crisp veggies, and creamy feta. It’s the kind of dinner that makes any night feel like a summer celebration!
Why You’ll Love This Recipe
- Weeknight Easy, Dinner Party Fancy: This dish is simple enough for a weeknight but impressive enough for guests—hello, stress-free entertaining.
- Zingy, Fresh Flavors: Lemon, fresh herbs, and creamy feta make every bite of the couscous salad pop with color and brightness.
- Perfectly Juicy Steak Every Time: The marinade makes skirt steak unbelievably tender and flavorful, with minimal effort required.
- Ideal for Make-Ahead Meals: The couscous salad holds up beautifully in the fridge, so you can prep ahead for easy lunches or picnics.
Ingredients You’ll Need
You won’t believe how just a handful of well-chosen ingredients come together for Grilled Skirt Steak with Lemon Herb Couscous Salad. Bright, refreshing, and deeply satisfying—each component is not just there for flavor, but also contributes to the dish’s irresistible textures and gorgeous color.
- Olive oil: Provides richness and helps the marinade coat the steak beautifully.
- Fresh lemon juice: Adds brightness and zing, both in the marinade and the couscous salad.
- Honey: Balances the citrus and savory flavors with subtle sweetness.
- Garlic cloves: Bring a punchy aroma and depth that makes every bite memorable.
- Dijon mustard: Adds tang and helps emulsify the marinade for extra flavor power.
- Dried oregano: Infuses the steak with classic Mediterranean herby notes.
- Kosher salt & black pepper: Essential seasonings that bring all the flavors together.
- Skirt steak: Known for its rich, beefy flavor and quick-cooking tenderness—perfect for high-heat grilling.
- Flaky sea salt (optional): Sprinkling a bit on top just before serving provides irresistible pops of crunch.
- Israeli couscous: Also called pearl couscous, these tender little pasta pearls add a satisfying chew.
- Mini cucumber: Brings cool, crisp crunch and rounds out the salad’s freshness.
- Scallions: Lend a gentle onion flavor and lovely green color.
- Fresh dill & parsley: The lively duo that makes the salad sing with herbaceous goodness.
- Feta (or non-dairy alternative): Creamy, salty, and tangy—feta elevates the salad to something special.
Variations
One of the best things about Grilled Skirt Steak with Lemon Herb Couscous Salad is just how customizable it is. With a few swaps or tweaks, you can adapt this recipe to fit your pantry, dietary needs, or even what’s in season at the market.
- Swap the grain: Try farro, quinoa, or regular couscous if Israeli couscous isn’t handy—each brings a unique texture.
- Herb combinations: Experiment with mint, basil, or cilantro for a different herbal twist in your salad.
- Make it dairy-free: Replace feta with a plant-based alternative or omit it for a lighter, vegan-friendly version.
- Change the protein: This marinade works delicious wonders with chicken breast, tofu, or even portobello mushrooms.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
Step 1: Make the Marinade and Marinate the Steak
In a bowl, vigorously whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and a generous pinch of black pepper until emulsified. Place the skirt steak in a shallow dish and pour over half of this golden, aromatic mixture, turning the steak so it’s totally coated. Cover and let it marinate for at least 30-45 minutes (or up to 2 hours in the refrigerator). This time lets the flavors penetrate and ensures every bite is juicy and delicious.
Step 2: Prepare the Lemon Herb Couscous Salad
While the steak is soaking up all that flavor, cook the Israeli couscous according to package instructions. Once it’s just tender, drain, rinse with cold water (to stop the cooking and cool things down), and set aside. Toss the couscous with the remaining marinade, then add the chopped cucumber, scallions, freshly chopped dill and parsley, and crumbled feta. Give it all a gentle toss so every pearl is dressed with that lemony, herby goodness.
Step 3: Grill the Skirt Steak
Heat your grill to medium-high (about 450°-500°F). Remove the steak from its marinade and let any excess drip off. Place the steak on the hot grill and cook for 3–4 minutes per side, or until it’s seared outside and cooked to your preferred doneness. Skirt steak cooks quickly, so keep a close eye for that perfect juicy center!
Step 4: Rest, Slice, and Serve
Once the steak is grilled to perfection, transfer it to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for maximum flavor and tenderness. Slice against the grain into thin strips for the most tender bite. Serve the steak atop the chilled Lemon Herb Couscous Salad, with a sprinkle of flaky sea salt and an extra squeeze of lemon.
Pro Tips for Making Grilled Skirt Steak with Lemon Herb Couscous Salad
- Marinade Magic: For maximum tenderness, allow the steak to marinate at least 30 minutes but not more than 2 hours—skirt steak gets wonderfully flavorful but can toughen if overmarinated.
- Rest That Steak: Letting the steak rest after grilling keeps the juices locked in for each gloriously tender bite—don’t skip this!
- Chill Your Salad: Cool the couscous completely before tossing with vegetables and herbs; this keeps everything bright, crisp, and not soggy.
- Slice Against the Grain: Always cut skirt steak perpendicular to the natural lines in the meat—this makes even the leanest slices melt in your mouth.
How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad
Garnishes
Finish your platter with a handful of extra chopped herbs, a crumbling of feta, and a flourish of flaky sea salt. A few lemon wedges look stunning on the side and invite everyone to brighten up their plate with a fresh squeeze right at the table.
Side Dishes
While Grilled Skirt Steak with Lemon Herb Couscous Salad is absolutely satisfying on its own, you can serve it family-style alongside grilled pita, roasted seasonal vegetables, or a vibrant tomato salad for a truly Mediterranean-inspired spread.
Creative Ways to Present
For a show-stopping presentation, arrange steak slices over a generous mound of couscous salad on a large serving board, or layer into bowls for easy outdoor eating. For a fun twist, fill pita pockets with salad and steak for a gourmet picnic or weekday lunch-on-the-go.
Make Ahead and Storage
Storing Leftovers
Leftover steak and salad can be stored separately in airtight containers in the refrigerator for up to 3 days. The couscous actually gets more flavorful as the herbs and lemon soak in, making it perfect for easy lunches later in the week.
Freezing
While the skirt steak can be frozen (wrap tightly and store in a freezer-safe bag for up to 2 months), the couscous salad is best enjoyed fresh and doesn’t freeze well due to the herbs and feta. If you do freeze the steak, thaw overnight in the fridge for best texture.
Reheating
To reheat steak, quickly warm in a hot skillet or under a broiler to prevent it from drying out—just enough to take off the chill. The salad is best served cold or at room temperature; just give it a fluff and maybe a little extra lemon before serving again.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! Flank steak or hanger steak both work well in Grilled Skirt Steak with Lemon Herb Couscous Salad and respond beautifully to the same marinade and grilling technique.
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What’s the best way to keep skirt steak tender?
Marinate the steak for up to 2 hours (but not longer), and always slice it thinly against the grain after resting. These two tricks keep the steak meltingly tender!
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Can the couscous salad be made in advance?
Yes, you can make the Lemon Herb Couscous Salad up to a day ahead—just refrigerate it in an airtight container and stir before serving. Add herbs and feta just before serving for maximum freshness.
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Is there a quick way to get steak to room temperature before grilling?
Yes! Take the marinated steak out of the fridge about 25–30 minutes before grilling—just leave it covered on the counter. Bringing it closer to room temp ensures even cooking all the way through.
Final Thoughts
If you’re looking for a delicious escape from the ordinary, Grilled Skirt Steak with Lemon Herb Couscous Salad checks every box. It’s simple, zesty, and packed with flavors that feel like a summer holiday—no plane ticket required! Give it a try soon, and don’t be surprised when it becomes a staple in your regular dinner rotation.
Print
Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A delicious and flavorful grilled skirt steak paired with a refreshing lemon herb couscous salad. Perfect for a summertime meal or a weekend barbecue.
Ingredients
For Skirt Steak:
- 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)
For Lemon Herb Couscous Salad:
- 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)
Instructions
- Prepare the Marinade: Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and black pepper. Marinate skirt steak in half of the mixture.
- Cook Couscous: Cook Israeli couscous, then toss with remaining marinade, cucumber, scallions, dill, parsley, and feta.
- Grill the Steak: Grill marinated steak until desired doneness. Let rest before slicing.
- Serve: Sprinkle steak with sea salt, a squeeze of lemon, and serve with couscous salad.
Notes
- Make sure to let the steak rest before slicing to retain juices.
- The couscous salad can be made ahead for easy entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 6g
- Sodium: 982mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
