Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
This Grilled Skirt Steak with Lemon Herb Couscous Salad offers a vibrant and flavorful meal combining juicy, marinated skirt steak grilled to perfection with a refreshing Israeli couscous salad tossed in a zesty lemon herb dressing. Perfect for a quick weeknight dinner or weekend cookout, this dish balances savory and bright notes with fresh herbs, tangy lemon, and creamy feta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Marinade & 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, to taste
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional, for finishing)
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 cheese (or non-dairy alternative)
Instructions
- Prepare the Marinade and Marinate the Steak: Whisk together olive oil, lemon juice, honey, minced garlic, dijon mustard, dried oregano, kosher salt, and freshly ground black pepper until well combined. Place the skirt steak in a shallow dish and pour over half of the marinade, turning the steak to coat evenly. Cover with plastic wrap and let it marinate for 30-45 minutes at room temperature or up to 2 hours in the refrigerator. Remove the steak from the fridge and let it come to room temperature before grilling.
- Cook and Assemble the Couscous Salad: Cook the Israeli couscous according to the package instructions, usually boiling in salted water until al dente. Drain the couscous into a colander and rinse under cold water to cool completely. Let it drain and pat dry with a towel. Toss the couscous with the remaining marinade, chopped cucumber, scallions, fresh dill, parsley, and crumbled feta cheese. Season with salt and pepper to taste. Refrigerate the salad until ready to serve to let flavors meld.
- Grill the Skirt Steak: Preheat the grill to medium-high heat, approximately 450°-500° F. Grill the skirt steak for about 3-4 minutes per side, or until cooked to your preferred level of doneness. Remove the steak from the grill and let it rest for 10 minutes to redistribute juices. Slice the steak against the grain into thin strips and sprinkle with flaky sea salt if desired. Serve alongside the chilled lemon herb couscous salad with an extra squeeze of fresh lemon juice.
Notes
- Allowing the steak to come to room temperature before grilling ensures even cooking.
- Marinate the steak for up to 2 hours for deeper flavor, but 30-45 minutes at room temperature is sufficient.
- Rinsing the couscous under cold water stops the cooking process and cools it for the salad.
- Use feta or a non-dairy alternative to accommodate dietary preferences.
- Resting the steak after grilling helps retain juices and enhances tenderness.
- For spicier flavor, add a pinch of red pepper flakes to the marinade.