This Grilled Skirt Steak with Lemon Herb Couscous Salad is the most delicious summer meal! The steak is marinated in a flavorful lemon-olive oil vinaigrette and grilled until juicy and tender. The couscous salad comes together in just 15 minutes with fresh herbs, cucumber and feta.
Why You’ll Love this Recipe:
This is a great cut of beef for beginners because it’s on the cheaper side and doesn’t require too much prep. For this recipe, you’ll start by making a simple marinade with fresh lemon juice, olive oil, lots of garlic a touch of honey. Reserve half—this will be the dressing for the couscous salad. Marinate your steaks in the remaining vinaigrette for about 30 minutes at room temperature or up to two hours in the fridge. It’s important to let the meat come to room temperature before grilling to ensure everything cooks evenly.
Ingredients for the Skirt Steak:
- 1 1/2 lbs. skirt 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
- Flaky sea salt (optional)
When it’s time to cook, preheat an outdoor grill to medium-high and cook the steaks for about 3-4 minutes per side. More or less depending on the temperature of the grill and how you like your steaks cooked. If you do not have an outdoor grill, a smoking hot cast iron pan will also work.
Right after the steaks come off the grill, I like to hit them with a squeeze of fresh lemon juice and let them rest for about 10 minutes before serving. You’ll see that the muscle fibers of the meat all run in one direction. You’ll want to use a sharp knife to slice the steaks in the opposite direction or against the grain. Skirt steak can be quite chewy if cut incorrectly so don’t neglect this step!
Lemon Herb Couscous Salad – the details
This light and fresh couscous salad is the perfect accompaniment for grilled skirt. I like to throw it together while the steak marinates and keep it chilled until I’m ready to serve.
Here’s what you’ll need to make this chilled couscous salad:
- 1 cup dry Israeli couscous or orzo works (if cannot find 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 non-dairy alternative)
Simply boil a pot of salted water and cook your couscous according to the package. If you’re in a rush, you can rinse the couscous off with cold water and add the other ingredients immediately. But if you have an hour to spare, I recommend tossing the warm couscous with the vinaigrette and letting it chill in the fridge before adding the other ingredients. I’ve found this gives the salad a better flavor and texture.
To serve, plate up the chilled couscous salad, sliced grilled skirt steak and top everything off with another squeeze of lemon juice and a pinch of flaky sea salt. Optional, but so delicious!
It’s pretty hard to beat freshly grilled steak but this recipe actually does make for fantastic leftovers. No need to reheat the steak, just keep everything in an airtight container in the fridge and enjoy chilled the next day!
Step-by-Step Instructions:
- Whisk together the olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.
- While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.
More Recipe Suggestions:
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Steak & Shrimp Stir-Fried Noodles
Pan-Seared Garlic Butter Steak
Grilled Skirt Steak with Lemon Herb Couscous Salad
Equipment
- Large Cast Iron Grill Pan optional
- Traeger Grill/Smoker optional
Ingredients
Grilled Skirt Steak:
- 1 1/2 lbs. skirt 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
- Flaky sea salt optional
Lemon Herb 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 or non-dairy alternative
Instructions
- Whisk together the olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.
- While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.
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