This Grilled Skirt Steak with Lemon Herb Couscous Salad is the perfect summer meal! It’s light, fresh, flavorful, and incredibly satisfying. Tender, juicy skirt steak is marinated in a bright and zesty lemon-herb mixture, then grilled to perfection. I love how the vibrant couscous salad, packed with fresh herbs, cucumber, and feta cheese, complements the steak beautifully. This recipe is easy to make and perfect for a weeknight dinner or a weekend barbecue.
Why You’ll Love This Grilled Skirt Steak and Couscous Salad
- Bright and Flavorful: The combination of lemon, garlic, herbs, and a touch of honey creates a vibrant and delicious marinade for the steak.
- Tender and Juicy: Skirt steak is known for its rich flavor and tender texture when cooked properly.
- Fresh and Healthy: The couscous salad is packed with fresh herbs, cucumber, and feta cheese, making it a light and refreshing side dish.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Grilling: This dish is ideal for cooking outdoors on the grill.
Ingredients for Grilled Skirt Steak with Lemon Herb Couscous Salad
Here’s what you’ll need to make this delicious meal. The full list with measurements is in the recipe card below.
Marinade
- Olive oil (Oil)
- Fresh lemon juice (Acid)
- Honey (Sweetener)
- Garlic cloves, minced (Aromatic)
- Dijon mustard (Condiment)
- Dried oregano (Herb)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
Steak
- Skirt steak (Meat)
- Flaky sea salt (optional) (Seasoning)
Lemon Herb Couscous Salad
- Dry Israeli couscous (Grain)
- Mini cucumber, chopped (Vegetable)
- Scallions, chopped (Vegetable)
- Fresh dill, finely chopped (Herb)
- Fresh parsley, finely chopped (Herb)
- Crumbled feta (or non-dairy alternative) (Cheese)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Grilled Skirt Steak with Lemon Herb Couscous Salad as is, but here are a few ideas for variations:
- Different Steak: Use flank steak, hanger steak, or even sirloin steak instead of skirt steak.
- Add Vegetables: Add other vegetables to the couscous salad, such as cherry tomatoes, bell peppers, or red onion.
- Different Herbs: Use different herbs in the marinade and salad, such as mint, basil, or chives.
- Make it Spicy: Add a pinch of red pepper flakes to the marinade.
- Different Grain: Use quinoa, farro, or bulgur instead of couscous.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
Let me show you how to make this flavorful and refreshing Grilled Skirt Steak with Lemon Herb Couscous Salad:
Make the Marinade
- I whisk together the olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, salt, and black pepper in a bowl.
Marinate the Steak
- I place the skirt steak in a shallow dish and pour over half of the marinade, turning the pieces so they are fully coated.
- I cover the dish with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. I allow the steak to come to room temperature before grilling.
Cook the Couscous and Prepare Salad
- While the steak marinates, I cook the couscous according to the package instructions.
- I drain the cooked couscous into a colander, rinse it under cold water to fully cool it, let it drain, and then pat it dry.
- I toss the cooled couscous with the remaining marinade, chopped cucumber, scallions, dill, parsley, and feta cheese.
- I season the salad with salt and pepper to taste.
- I refrigerate until ready to serve
Grill the Steak
- I preheat the grill to medium-high heat (about 450°-500° F/232-260°C).
- I grill the steak for 3-4 minutes per side, or until cooked to my liking.
- I let the steak rest for 10 minutes before slicing it against the grain. This is crucial for skirt steak, as it helps to keep it tender.
Serve
- I sprinkle the sliced steak with flaky sea salt (if using) and serve it with a squeeze of fresh lemon juice.
- I serve with couscous salad
Tips and Tricks for the BEST Skirt Steak
Here are my secrets for making this steak truly exceptional:
- Marinate the Steak: Marinating the steak helps to tenderize it and infuse it with flavor.
- Don’t Overcook: Skirt steak is best cooked to medium-rare or medium. Overcooking it will make it tough.
- Use a Meat Thermometer: To ensure the steak is cooked to your desired level of doneness, use a meat thermometer.
- Let it Rest: Letting the steak rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice Against the Grain: Slicing the steak against the grain makes it easier to chew.
How to Serve
This Grilled Skirt Steak with Lemon Herb Couscous Salad is a complete meal on its own, but here are a few serving suggestions:
- Serve with a Sauce: A chimichurri sauce or a yogurt sauce would be delicious with the steak.
- Add Grilled Vegetables: Grill some vegetables, like zucchini, bell peppers, or onions, alongside the steak.
Make Ahead and Storage
You can marinate the steak and prepare the couscous salad ahead of time. Store them separately in the refrigerator. Leftover steak and couscous salad can be stored in the refrigerator for up to 3 days.
FAQs about Grilled Skirt Steak with Lemon Herb Couscous Salad
- Can I use a different cut of steak?
- Yes, you can use flank steak, hanger steak, or sirloin steak.
- Can I make this without the couscous salad?
- Of course! You can serve the steak with any side dish you like.
- Can I use a different type of cheese in the salad?
- Yes, you can.
Enjoy this flavorful and refreshing Grilled Skirt Steak with Lemon Herb Couscous Salad! It’s a perfect summer meal that’s sure to impress.
Print
Grilled Skirt Steak with Lemon Herb Couscous Salad
- Prep Time: 10 minutes
- Additional Time: 30minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: Main Course, Salad
- Cuisine: Mediterranean-Inspired
Description
This vibrant and flavorful Grilled Skirt Steak with Lemon Herb Couscous Salad is perfect for a light yet satisfying meal. Marinated skirt steak is grilled to perfection and served alongside a refreshing couscous salad bursting with fresh herbs, cucumber, and feta.
Ingredients
Scale
For the Marinade/Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, plus more for serving
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1 3/4 teaspoons kosher salt
- Freshly ground black pepper, to taste
For the Skirt Steak:
- 1 1/2 pounds skirt steak
For the Lemon Herb Couscous Salad:
- 1 cup dry Israeli couscous (pearl couscous)
- 1 mini cucumber (or 1/2 English cucumber), chopped
- 4 scallions (green onions), chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta cheese (or a non-dairy alternative)
For Serving (Optional):
- Flaky sea salt
- Lemon wedges
Instructions
- Make Marinade/Dressing: In a medium bowl, whisk together the olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper until well combined.
- Marinate Steak: Place the skirt steak in a shallow dish (or a resealable plastic bag). Pour half of the marinade over the steak, turning the pieces to ensure they are fully coated. Cover the dish with plastic wrap (or seal the bag). Marinate for 30-45 minutes at room temperature, or up to 2 hours in the refrigerator. If marinating in the refrigerator, let the steak come to room temperature for about 30 minutes before grilling. Reserve the remaining marinade for the couscous salad.
- Cook Couscous: While the steak is marinating, cook the Israeli couscous according to the package directions.
- Cool Couscous: Once cooked, drain the couscous into a colander. Rinse immediately under cold running water until the couscous is completely cool. Drain well and pat dry with paper towels to remove excess moisture. This prevents a soggy salad.
- Make Couscous Salad: In a large bowl, combine the cooled couscous, chopped cucumber, chopped scallions, chopped fresh dill, chopped fresh parsley, and crumbled feta cheese. Pour the reserved marinade (that was not used on the raw steak) over the couscous salad and toss gently to combine. Season with additional salt and pepper to taste.
- Refrigerate Salad: Cover the couscous salad and refrigerate until ready to serve.
- Preheat Grill: Preheat your grill to medium-high heat (about 450-500°F / 232-260°C).
- Grill Steak: Remove the steak from the marinade; discard the used marinade. Grill the steak for 3-4 minutes per side, or until cooked to your desired level of doneness. Skirt steak is best served medium-rare to medium.
- Rest Steak: Transfer the grilled steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice Steak: After resting, slice the skirt steak against the grain into thin strips.
- Serve: Sprinkle the sliced steak with flaky sea salt (if desired) and serve with a squeeze of fresh lemon juice. Serve alongside the chilled lemon herb couscous salad.
Notes
- Skirt Steak: Skirt steak is a flavorful and relatively thin cut of beef that cooks quickly. If you can’t find skirt steak, you can substitute flank steak.
- Marinade Safety: Do not reuse the marinade that the raw steak was in. The recipe is specifically designed to use half the marinade for the steak and the other half for the couscous salad to avoid cross-contamination.
- Couscous: Israeli couscous (also called pearl couscous) is larger than regular couscous and has a chewier texture. You can substitute regular couscous, but the texture will be different.
- Feta Cheese: If you don’t like feta cheese, you can substitute crumbled goat cheese or omit the cheese altogether.
- Make-Ahead: The couscous salad can be made ahead of time and stored in the refrigerator for up to 2 days. The steak is best grilled just before serving.
- Serving Suggestions: This dish is a complete meal on its own, but you can also serve it with grilled vegetables or a simple green salad.