Description
Grilled Skirt Steak with Lemon Herb Couscous Salad is a vibrant and fresh dinner dish featuring juicy, marinated skirt steak perfectly grilled and served over a lemony Israeli couscous salad mixed with cucumber, fresh herbs, scallions, and creamy feta. This quick and flavorful meal is ideal for busy weeknights or impressing guests with minimal effort.
Ingredients
Steak & Marinade
- 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, to taste
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional, for finishing)
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 cheese (or non-dairy alternative)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, oregano, kosher salt, and freshly ground black pepper until well combined.
- Marinate the Steak: Pour half of the marinade over the skirt steak in a shallow dish, turning to coat evenly. Cover and let marinate for 30–45 minutes at room temperature or up to 2 hours in the refrigerator. Before grilling, bring the steak to room temperature for even cooking.
- Cook the Couscous: Prepare Israeli couscous according to package instructions. Once cooked, drain and rinse under cold water to cool, then pat dry with a towel.
- Assemble the Salad: In a large bowl, combine the cooled couscous with chopped cucumber, scallions, dill, parsley, crumbled feta, and the remaining half of the marinade. Toss well and season with salt and pepper to taste. Refrigerate the salad until ready to serve.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 450–500°F (232–260°C), ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Place the skirt steak on the hot grill. Cook for 3–4 minutes per side or until it reaches your desired level of doneness.
- Rest and Slice: Remove steak from the grill and let it rest for 10 minutes to allow juices to redistribute. Then slice the steak thinly against the grain for maximum tenderness.
- Serve: Sprinkle the sliced steak with flaky sea salt and a fresh squeeze of lemon juice. Serve alongside the chilled lemon herb couscous salad.
Notes
- Do not marinate the skirt steak longer than 2 hours, as the acidity of the lemon juice can begin to break down the meat’s texture too much.
- Slice the skirt steak against the grain to ensure tenderness and a better eating experience.
- If a grill is not available, a cast-iron skillet can be used as an effective alternative for cooking the steak.
- For added brightness and flavor, consider adding additional fresh herbs to the couscous salad before serving.
- The couscous salad can be prepared up to 4 hours in advance for convenience without sacrificing freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
