If you’re craving a light yet satisfying summer dinner, this Grilled Skirt Steak with Lemon Herb Couscous Salad is just what you need. Juicy, marinated steak grilled to perfection pairs beautifully with a refreshing couscous salad tossed with fresh herbs, cucumber, and feta. It’s quick, vibrant, and perfect for any warm-weather meal.
Why You’ll Love This Recipe
- Beginner-friendly steak – Skirt steak is affordable, cooks quickly, and absorbs flavor well. It’s a great cut for anyone new to cooking steak.
- Bright, citrusy marinade – A simple lemon-olive oil vinaigrette doubles as both the steak marinade and salad dressing, bringing everything together.
- Quick summer side – The pearl couscous salad comes together in about 15 minutes and is chilled for peak freshness.
- Perfect for leftovers – Enjoy the steak and salad cold the next day for a no-fuss lunch.
The Marinade
The magic starts with a zesty vinaigrette made from:
- Olive oil
- Fresh lemon juice
- Honey
- Garlic
- Dijon mustard
- Oregano
- Kosher salt & black pepper
Half of the vinaigrette goes over the steak to marinate. Reserve the other half to dress the couscous salad.
Let the steak marinate for 30 minutes at room temperature or up to 2 hours in the fridge. Bring it to room temperature before grilling for even cooking.
Grilling Skirt Steak
Grill your skirt steak over medium-high heat (about 450°F–500°F) for 3–4 minutes per side. You want a good sear on the outside while keeping the inside juicy.
After grilling, rest the steak for 10 minutes. Then slice against the grain to keep the meat tender and avoid chewiness. Don’t skip this step—it’s key for texture!
Finish with flaky sea salt and an extra squeeze of lemon juice before serving.
Lemon Herb Couscous Salad
While the steak marinates, prep the salad. Here’s what you’ll need:
- Israeli (pearl) couscous – or substitute with orzo
- Mini cucumber – diced
- Scallions – for a mild onion flavor
- Fresh dill & parsley – chopped
- Feta cheese – regular or non-dairy
Boil the couscous in salted water according to the package instructions. Rinse under cold water to cool quickly, then drain well. Toss with the reserved lemon vinaigrette, herbs, cucumber, scallions, and feta. Chill until ready to serve.
How to Serve
Plate the chilled couscous salad with slices of juicy grilled steak on top. Garnish with a sprinkle of flaky salt and a squeeze of fresh lemon for extra brightness.
This dish is fantastic fresh off the grill, but also tastes great cold—making it ideal for meal prep or leftovers the next day.
Ingredients Summary
For the Marinade & Steak
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 tbsp honey
- 4 garlic cloves, minced
- 1½ tsp Dijon mustard
- 1 tsp dried oregano
- 1¾ tsp kosher salt
- Freshly ground black pepper
- 1½ lbs skirt steak
- Flaky sea salt, for serving
For the 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)
Final Tips
- Let the meat rest before slicing to retain its juices.
- Always cut skirt steak against the grain.
- Make the couscous ahead and chill for even better flavor.
This Grilled Skirt Steak with Lemon Herb Couscous Salad is easy enough for a weeknight meal, but special enough for summer entertaining. Try it once, and it might just become your new go-to warm-weather recipe!
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