Turn your next dinner into a Mediterranean-inspired feast with this Grilled Skirt Steak with Lemon Herb Couscous Salad. Juicy, flavorful steak meets a refreshing couscous side loaded with herbs, crunchy cucumber, and creamy feta. It’s the perfect combo of bold and bright—ideal for summer cookouts or casual weeknight dinners.
Why You’ll Love This Recipe
🔥 Fast & Flavorful: Skirt steak grills in minutes and packs major flavor.
🌿 Fresh & Herbaceous: Dill, parsley, and lemon brighten every bite.
🥗 Balanced Meal: Protein-packed steak with a light, zesty side.
☀️ Perfect for Warm Weather: Grill-friendly and picnic-ready.
📅 Make-Ahead Friendly: Couscous salad can be chilled and served later.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Marinate Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
For the Marinade & Steak
- 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 lbs skirt steak
- Flaky sea salt (optional)
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 (or non-dairy alternative)
How to Make It
1️⃣ Marinate the Steak
In a bowl, whisk together olive oil, lemon juice, honey, garlic, mustard, oregano, salt, and pepper. Pour half over the steak in a shallow dish. Turn to coat, cover, and marinate for 30–45 minutes at room temp (or up to 2 hours in the fridge).
2️⃣ Make the Couscous Salad
Cook couscous per package directions. Drain, rinse with cold water, and pat dry. Toss with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season to taste. Chill until ready to serve.
3️⃣ Grill the Steak
Preheat grill to medium-high (450–500°F). Grill steak 3–4 minutes per side or until done to your liking. Let rest 10 minutes, then slice against the grain. Top with flaky salt and lemon juice.
4️⃣ Serve & Enjoy
Plate slices of grilled steak alongside a generous scoop of couscous salad. Garnish with extra herbs or lemon wedges if desired.
Nutrition Info (Per Serving)
- Calories: 511
- Protein: 34g
- Carbs: 20g
- Fat: 29g
- Fiber: 2g
- Sugar: 6g
- Sodium: 982mg
Frequently Asked Questions
1. Can I use another cut of beef?
Yes! Flank steak or flat iron work well if skirt isn’t available.
2. What if I don’t have a grill?
Use a grill pan or cast iron skillet on the stovetop.
3. Can the couscous be made in advance?
Absolutely! Make it up to a day ahead and keep chilled.
4. How spicy is it?
This recipe isn’t spicy. Add red pepper flakes to the marinade for a kick.
5. Can I make it dairy-free?
Yes, just use a non-dairy feta or skip it entirely.
Final Thoughts
This Grilled Skirt Steak with Lemon Herb Couscous Salad is fresh, filling, and fast—ideal for outdoor dining or just bringing a little sunshine to your table. Whether you’re hosting or just treating yourself, this dish will leave you feeling like a grill master with gourmet taste.
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Grilled Skirt Steak with Lemon Herb Couscous Salad
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Grilled Skirt Steak with Lemon Herb Couscous Salad is a Mediterranean-inspired meal featuring juicy steak and a bright, herby couscous salad. Perfect for summer grilling or quick weeknight dinners.
Ingredients
- For the Marinade & Steak:
- 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 lbs skirt steak
- Flaky sea salt (optional)
- 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 (or non-dairy alternative)
Instructions
- In a bowl, whisk together olive oil, lemon juice, honey, garlic, mustard, oregano, salt, and pepper. Pour half over the steak in a shallow dish. Turn to coat, cover, and marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge.
- Cook couscous according to package directions. Drain, rinse with cold water, and pat dry. Toss with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season to taste. Chill until ready to serve.
- Preheat grill to medium-high (450–500°F). Grill steak 3–4 minutes per side or until desired doneness. Let rest 10 minutes, then slice against the grain. Top with flaky salt and lemon juice.
- Serve steak slices with couscous salad. Garnish with herbs or lemon wedges if desired.
Notes
Flank or flat iron steak can substitute skirt. Use a grill pan or cast iron if you don’t have a grill. Couscous salad can be prepped ahead and chilled. Add red pepper flakes for spice. Use dairy-free feta for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 6g
- Sodium: 982mg
- Fat: 29g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
Keywords: grilled steak, couscous salad, lemon herb, summer dinner, mediterranean meal