👨‍🍳 Directions

🔥 Step 1: Marinate the Skirt Steak

• In a small bowl, mix:
• ¼ cup olive oil
• 2 minced garlic cloves
• 1½ tsp Dijon mustard
• 1 tbsp honey
• 1 tsp oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• Place steak in a zip-top bag or shallow dish and pour marinade over it.
• Seal and marinate for at least 30 minutes or up to 8 hours in the fridge.

🍲 Step 2: Cook the Couscous

• In a saucepan, heat 1 tbsp olive oil over medium heat.
• Add 1 cup Israeli couscous and toast, stirring, for 3–4 minutes until golden.
• Add 1¾ cups water and ½ tsp kosher salt, bring to a boil.
• Cover and reduce heat. Simmer for 8–10 minutes, until water is absorbed.
• Fluff with a fork and let cool in a large mixing bowl.

🥗 Step 3: Prepare the Herb Salad

• Add to the cooled couscous:
• Diced cucumber
• 2 minced garlic cloves
• Chopped parsley and dill
• Sliced scallions
• ¼ cup lemon juice
• Remaining olive oil (~3 tbsp)
• Salt and black pepper to taste
• Toss well to combine.
• Fold in ¼ cup feta cheese.

🔥 Step 4: Grill the Steak

• Heat a grill or grill pan over high heat. Oil lightly.
• Remove steak from marinade, pat dry.
• Grill steak for 3–4 minutes per side for medium-rare (internal temp: 130°F–135°F).
• Let rest 5–10 minutes, then slice against the grain.

🍽 Step 5: Assemble & Serve

• Spoon couscous salad into bowls or plates.
• Top with sliced steak.
• Drizzle with extra olive oil or sprinkle with flaky sea salt.
• Garnish with more herbs or a lemon wedge.
• 🍽️ Servings and Timing
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Marinate Time: 30 minutes to overnight
• Total Time: ~1 hour (excluding longer marination)
• 🍴 Serving Suggestions
• Serve with grilled lemon halves for extra zing
• Add a side of grilled pita or flatbread
• Top with a dollop of tzatziki or Greek yogurt for creaminess
• Pair with a glass of Sauvignon Blanc or rosé wine

🧑‍🍳 Variations

• Vegetarian: Replace steak with grilled portobello mushrooms or halloumi
• Spicy: Add red chili flakes or harissa paste to the couscous
• Vegan: Omit feta or sub with vegan cheese
• Grain Swap: Use farro, quinoa, or bulgur instead of couscous

🧊 Storage & Meal Prep

• Refrigerator:
• Store couscous and steak separately in airtight containers for up to 4 days
• Reheat:
• Reheat steak gently in a skillet
• Couscous can be eaten cold or warmed slightly
• Make-Ahead Tip:
• Cook couscous and prep salad up to 1 day in advance
• Marinate steak overnight for optimal flavor

❓ 10 Frequently Asked Questions (FAQs)

• What is skirt steak, and can I use something else?
• Skirt steak is a flavorful cut perfect for grilling. Flank steak or sirloin are great substitutes.
• Can I cook this without a grill?
• Yes! Use a stovetop grill pan or cast-iron skillet.
• Is Israeli couscous the same as regular couscous?
• No—Israeli couscous (aka pearl couscous) is larger and has a pasta-like texture.
• Can I use bottled lemon juice?
• Fresh lemon juice is best, but bottled will work in a pinch.
• Can I make it dairy-free?
• Yes—just omit or replace the feta.
• What herbs work best?
• Parsley and dill shine here, but basil or mint can be added too.
• How do I slice skirt steak properly?
• Always slice against the grain for tenderness.
• Can I serve this cold?
• Absolutely—it makes a great chilled lunch or picnic salad.
• Can I use another mustard?
• Yes, but Dijon offers the best balance of tang and smoothness.
• Is this gluten-free?
• No, unless you swap the couscous with a gluten-free grain like quinoa.