Grilled Skirt Steak with Lemon Herb Couscous Salad
This flavorful Grilled Skirt Steak with Lemon Herb Couscous Salad combines juicy marinated skirt steak with a bright and herby couscous salad made with dill, parsley, cucumbers, and feta. A fresh, Mediterranean-inspired meal that’s perfect for warm-weather dining.
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.