This Grilled Skirt Steak with Lemon Herb Couscous Salad is one of my go-to meals when I want something hearty, fresh, and satisfying.
The juicy steak is marinated in a garlicky lemon-oregano blend, then grilled to perfection and served over a light, herb-filled couscous salad. It’s simple, bold, and full of Mediterranean flavor.
Why You’ll Love This Recipe
Easy and elevated—ready in about an hour with minimal prep.
The zesty lemon garlic marinade doubles as dressing.
Loaded with fresh herbs, feta, and crunchy cucumbers for balance.
Great for meal prep, summer dinners, or entertaining guests.
Ingredient Highlights
For the Skirt Steak & Marinade:
Skirt steak: Known for its rich flavor and quick cooking.
Lemon juice & olive oil: A bright and luscious marinade base.
Garlic, dijon, and honey: Bold, tangy, and slightly sweet.
Dried oregano: Adds Mediterranean flair.
Kosher salt & black pepper: Enhances every bite.
Flaky sea salt (optional): For finishing with a crunch.
For the Lemon Herb Couscous Salad:
Israeli couscous: Chewy and pearl-sized for the perfect bite.
Mini cucumber: Adds cool crunch.
Scallions, dill & parsley: Fresh green flavor.
Feta: A salty, creamy finish (use vegan feta if needed).
Pro Tips Before You Start
Let the steak come to room temperature before grilling for even cooking.
Rinse and pat dry the couscous so the salad doesn’t get watery.
Grill hot and fast to keep skirt steak juicy—don’t overcook!
Use the leftover marinade as a bright dressing—double duty!
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
Step 1: Marinate the Steak
Whisk together olive oil, lemon juice, honey, garlic, dijon, oregano, salt, and pepper.
Pour half over the skirt steak in a shallow dish and turn to coat.
Cover and marinate for 30–45 minutes at room temp or up to 2 hours in the fridge.
Let it sit out before grilling.
Step 2: Prepare the Couscous Salad
Cook the couscous according to package directions.
Drain and rinse under cold water until fully cooled.
Pat dry and toss with the reserved marinade, cucumber, scallions, dill, parsley, and crumbled feta.
Season to taste and refrigerate until serving.
Step 3: Grill the Steak
Heat your grill to medium-high (about 450°–500°F).
Grill the steak 3–4 minutes per side, or until it reaches your preferred doneness.
Let it rest for 10 minutes, then slice thinly against the grain.
Step 4: Finish & Serve
Sprinkle sliced steak with flaky sea salt and a squeeze of fresh lemon.
Serve over the couscous salad or alongside.
What to Serve It With
Warm pita or flatbread
Grilled vegetables like zucchini or bell peppers
A side of tzatziki or hummus for dipping
A crisp glass of Sauvignon Blanc or iced tea
Variations & Substitutions
Swap chicken breast or portobello mushrooms for a lighter or plant-based option.
Add cherry tomatoes or olives to the couscous for extra Mediterranean flair.
Use quinoa or orzo instead of couscous if you prefer.
Storage & Leftovers
Store leftover steak and salad separately in airtight containers.
The couscous salad lasts up to 3 days in the fridge.
Reheat steak gently or enjoy cold sliced over the salad.
FAQs
Can I use flank steak instead of skirt?
Yes! Flank steak works similarly—just adjust the grilling time slightly.
What if I don’t have Israeli couscous?
Use orzo, farro, or regular couscous. Just be sure it’s cooled and dry before mixing.
Is this recipe gluten-free?
Swap the couscous for gluten-free grains like quinoa or brown rice to make it gluten-free.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Can I make this ahead?
Yes. Marinate the steak and prepare the salad a day in advance. Grill right before serving.
Do I need to oil the grill?
It helps prevent sticking—brush it lightly with oil before grilling.
Can I serve it warm?
Absolutely! The steak is delicious warm over chilled couscous salad.
Final Thoughts
There’s just something about the combination of smoky grilled skirt steak and that bright, herby couscous salad that feels like summer on a plate.
I love how the lemon-garlic marinade pulls double duty—infusing the meat with flavor and bringing life to the salad. Every bite feels fresh, bold, and satisfying.
Whether I’m making this for a weeknight dinner or serving it up at a weekend cookout, it always disappears fast.
Simple, flavorful, and totally crave-worthy—this one’s going in my regular rotation.
Grilled Skirt Steak with Lemon Herb Couscous Salad
Ingredients
Steak & Marinade:
- ½ cup olive oil
- ¼ cup fresh lemon juice plus more for serving
- 1 tbsp honey
- 4 garlic cloves minced
- 1 ½ tsp dijon mustard
- 1 tsp dried oregano
- 1 ¾ tsp kosher salt
- Freshly ground black pepper
- 1 ½ lbs skirt steak
- Flaky sea salt optional
Lemon Herb Couscous Salad:
- 1 cup dry Israeli couscous
- 1 mini cucumber chopped
- 4 scallions chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- ¼ cup crumbled feta or dairy-free alternative
Instructions
- Whisk marinade ingredients. Pour half over steak.
- Marinate 30–45 min at room temp.
- Cook couscous, rinse, dry. Toss with remaining marinade, veggies, herbs, and feta.
- Grill steak on medium-high heat for 3–4 min per side. Rest, slice against the grain.
- Serve steak with couscous, flaky salt, and lemon juice.
- See full steps with tips & photos → https://mischacrossing.com/grilled-skirt-steak-with-lemon-herb-couscous-salad/
Notes
- Want more veggies? Add cherry tomatoes or arugula to the couscous salad.
- Can’t find Israeli couscous? Use orzo or quinoa as a substitute.
- Make it dairy-free by skipping the feta or using a plant-based cheese alternative.
