If you’re looking for the ultimate summer dinner, this Grilled Skirt Steak with Lemon Herb Couscous Salad is it. Juicy, tender steak marinated in a zesty lemon-olive oil vinaigrette, grilled to perfection, and served alongside a chilled couscous salad loaded with fresh herbs, crunchy cucumber, and creamy feta—it’s a complete meal bursting with flavor and texture.
Why You’ll Love This Recipe
- Perfectly grilled steak: Marinated in a lemon-garlic vinaigrette for deep flavor.
- Quick & simple couscous salad: Comes together in minutes and can be made ahead.
- Ideal for entertaining or meal prep: Serve warm off the grill or enjoy leftovers cold the next day.
Ingredients You’ll Need
For the Lemon Vinaigrette & Marinade:
- 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
For the Steak:
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional, for serving)
For the Couscous Salad:
- 1 cup dry Israeli (pearl) 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 dairy-free alternative)
Step-by-Step Instructions
1. Make the Marinade
In a bowl or jar, whisk together the olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper. Pour half of this mixture over the skirt steak in a shallow dish, turning to coat evenly. Reserve the other half for the couscous salad.
Marinate the steak for at least 30–45 minutes at room temperature, or up to 2 hours in the fridge. Let it come to room temperature before grilling.
2. Prepare the Couscous Salad
While the steak marinates, cook the couscous according to package instructions. Drain and rinse under cold water, then pat dry.
In a large bowl, combine the couscous with the reserved vinaigrette, chopped cucumber, scallions, dill, parsley, and crumbled feta. Season with salt and pepper to taste. Chill until ready to serve.
3. Grill the Steak
Preheat a grill (or cast-iron skillet) to medium-high heat (about 450°F–500°F). Grill the steak for 3–4 minutes per side, depending on thickness and your preferred doneness.
Remove the steak from the grill, squeeze with fresh lemon juice, and let it rest for 10 minutes. Slice thinly against the grain to keep it tender.
To Serve
Plate the couscous salad and top with slices of grilled steak. Add a final squeeze of lemon and a pinch of flaky sea salt for an extra pop of flavor.
Tips for Success
- Cut against the grain: This is key to keeping skirt steak tender.
- Marinate ahead: The steak can marinate for up to 2 hours in the fridge for even deeper flavor.
- Serve cold or warm: This dish is just as delicious chilled the next day.
Leftovers? No Problem!
Store leftovers in an airtight container in the fridge. The couscous keeps beautifully and the steak tastes great cold—no reheating required!