Grilled Skirt Steak with Lemon Herb Couscous Salad – Bold, Juicy, and Perfectly Balanced
Looking for a meal that’s satisfying, summery, and full of bold flavor? This Grilled Skirt Steak with Lemon Herb Couscous Salad is a complete dish that balances juicy, perfectly charred steak with a light and refreshing couscous salad. The pairing is a match made in flavor heaven: the steak is marinated in garlic, mustard, and herbs, while the salad delivers brightness from lemon juice, herbs, crisp cucumber, and creamy feta.
It’s the kind of dish that’s impressive enough for guests but easy enough for a weeknight dinner. With every bite, you get richness from the steak and balance from the lemony couscous, making this recipe a year-round staple.
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Ingredients
🥩 Meat
- 1½ lbs skirt steak
🥬 Produce
- 1 mini cucumber diced
- 4 garlic cloves minced
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- 4 scallions thinly sliced
- 1 tsp dried oregano
🍯 Condiments
- 1½ tsp Dijon mustard
- 1 tbsp honey
- ¼ cup fresh lemon juice
🍝 Pasta & Grains
- 1 cup dry Israeli couscous pearl couscous
- 🧂 Baking & Spices
- 1¾ tsp kosher salt
- Freshly ground black pepper to taste
- Flaky sea salt for garnish
🛢 Oils & Vinegars
- ½ cup olive oil divided
🧀 Dairy
- ¼ cup crumbled feta cheese
Instructions
🔥 Step 1: Marinate the Skirt Steak
- In a bowl, whisk together:
- ¼ cup olive oil
- 2 minced garlic cloves
- 1½ tsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- Add skirt steak to a large zip-top bag or shallow dish.
- Pour marinade over the steak and coat well.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
🍳 Step 2: Cook the Couscous
- In a medium saucepan, heat 1 tbsp olive oil over medium heat.
- Add 1 cup Israeli couscous and toast for 3–4 minutes until golden.
- Add 1¾ cups water and a pinch of salt. Bring to a boil.
- Cover and simmer for 8–10 minutes, or until couscous is tender and water is absorbed.
- Fluff with a fork and transfer to a large bowl to cool.
🥗 Step 3: Make the Lemon Herb Salad
- To the cooled couscous, add:
- Mini cucumber, diced
- Remaining 2 garlic cloves, minced
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- 4 scallions, thinly sliced
- ¼ cup lemon juice
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ cup crumbled feta
- Stir gently to combine. Taste and adjust seasoning.
🔥 Step 4: Grill the Steak
- Heat a grill or grill pan over high heat. Oil the grates lightly.
- Remove steak from marinade and pat dry.
- Grill for 3–4 minutes per side for medium-rare, depending on thickness.
- Transfer to a cutting board and rest for 5–7 minutes.
- Slice against the grain into thin strips.
🍽 Step 5: Assemble and Serve
- Plate couscous salad.
- Top with warm, sliced steak.
- Drizzle with extra olive oil and sprinkle with flaky sea salt.
- Garnish with more herbs and feta, if desired.
Notes
🍴 Serving Suggestions
Serve with grilled lemon halves for squeezing over the steak. Pair with a crisp white wine like Sauvignon Blanc. Add a side of roasted vegetables or grilled flatbread. 🧑🍳 Variations
Mediterranean Bowl: Add olives, cherry tomatoes, and a drizzle of tahini or hummus. Spicy Twist: Add red chili flakes or harissa to the steak marinade. Vegetarian Version: Replace steak with grilled portobello mushrooms or halloumi. Grain Swap: Use farro, quinoa, or bulgur instead of couscous. 🧊 Storage & Make-Ahead
Refrigerator:
Store steak and salad separately for up to 3–4 days. Reheat steak gently in a skillet or eat cold sliced. Make-Ahead Tips:
Marinate steak the night before. Prepare couscous salad up to 1 day in advance and refrigerate. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use flank steak instead of skirt steak?
Yes! Flank steak is a great substitute—just marinate and grill similarly. 2. Can I make this without a grill?
Absolutely. Use a grill pan or cast-iron skillet over high heat. 3. Can I use regular couscous?
Yes, but cooking time and texture will vary. Israeli couscous offers more bite. 4. Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor. 5. What can I substitute for feta?
Try goat cheese, ricotta salata, or omit for a dairy-free version. 6. How do I slice steak against the grain?
Look at the lines running across the meat and slice perpendicular to them. 7. Can I make this gluten-free?
Yes—substitute couscous with cooked quinoa or rice. 8. How do I know when the steak is done?
Use a thermometer: 130°F for medium-rare, 140°F for medium. 9. What if my couscous sticks?
Fluff immediately after cooking and toss with olive oil to prevent clumping. 10. Can I serve this cold?
Yes! The steak can be served cold or room temperature, making it great for picnics or meal prep. 📝 Conclusion
This Grilled Skirt Steak with Lemon Herb Couscous Salad hits all the right notes—boldly savory, herby, tangy, and beautifully balanced. The juicy, marinated steak pairs effortlessly with the light and zesty couscous, making this dish a standout for any occasion. Whether you’re grilling for a crowd or meal-prepping for the week, this recipe is guaranteed to impress. Want more summer mains and Mediterranean-inspired recipes? Head over to recipeservice.net and discover meals that are as easy as they are irresistible.
Serve with grilled lemon halves for squeezing over the steak. Pair with a crisp white wine like Sauvignon Blanc. Add a side of roasted vegetables or grilled flatbread. 🧑🍳 Variations
Mediterranean Bowl: Add olives, cherry tomatoes, and a drizzle of tahini or hummus. Spicy Twist: Add red chili flakes or harissa to the steak marinade. Vegetarian Version: Replace steak with grilled portobello mushrooms or halloumi. Grain Swap: Use farro, quinoa, or bulgur instead of couscous. 🧊 Storage & Make-Ahead
Refrigerator:
Store steak and salad separately for up to 3–4 days. Reheat steak gently in a skillet or eat cold sliced. Make-Ahead Tips:
Marinate steak the night before. Prepare couscous salad up to 1 day in advance and refrigerate. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use flank steak instead of skirt steak?
Yes! Flank steak is a great substitute—just marinate and grill similarly. 2. Can I make this without a grill?
Absolutely. Use a grill pan or cast-iron skillet over high heat. 3. Can I use regular couscous?
Yes, but cooking time and texture will vary. Israeli couscous offers more bite. 4. Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor. 5. What can I substitute for feta?
Try goat cheese, ricotta salata, or omit for a dairy-free version. 6. How do I slice steak against the grain?
Look at the lines running across the meat and slice perpendicular to them. 7. Can I make this gluten-free?
Yes—substitute couscous with cooked quinoa or rice. 8. How do I know when the steak is done?
Use a thermometer: 130°F for medium-rare, 140°F for medium. 9. What if my couscous sticks?
Fluff immediately after cooking and toss with olive oil to prevent clumping. 10. Can I serve this cold?
Yes! The steak can be served cold or room temperature, making it great for picnics or meal prep. 📝 Conclusion
This Grilled Skirt Steak with Lemon Herb Couscous Salad hits all the right notes—boldly savory, herby, tangy, and beautifully balanced. The juicy, marinated steak pairs effortlessly with the light and zesty couscous, making this dish a standout for any occasion. Whether you’re grilling for a crowd or meal-prepping for the week, this recipe is guaranteed to impress. Want more summer mains and Mediterranean-inspired recipes? Head over to recipeservice.net and discover meals that are as easy as they are irresistible.