There’s just something magical about the smoky char of perfectly grilled steak paired with a zesty, vibrant salad, and this Grilled Skirt Steak with Lemon Herb Couscous Salad is my absolute go-to for a showstopping yet no-fuss meal. Imagine tender, marinated steak, sizzling straight from the grill, nestled beside a bright, herby couscous—it’s as colorful as it is delicious and sure to wow your guests (or just make a weeknight feel extraordinary).
Why You’ll Love This Recipe
- Grill-and-go Ease: Minimal prep and quick cooking mean you get a restaurant-worthy meal on the table fast—perfect for impressing guests or treating yourself on a busy day.
- Burst of Freshness: The Lemon Herb Couscous Salad balances the steak’s savory richness with bright, tangy, and aromatic notes in every forkful.
- All-in-One Wonder: You get protein and salad in a single, satisfying plate—no need to fuss with separate sides unless you want to.
- Foolproof Yet Fancy: The marinade elevates the skirt steak with minimal effort, so even novice grillers can make a dish that looks and tastes gourmet.
Ingredients You’ll Need
Every element in this dish is chosen for maximum flavor and color, while keeping things simple and weeknight-friendly. Each ingredient—from the lemony marinade to the handfuls of fresh herbs—brings its own unique flare, transforming everyday staples into a plate that’s anything but ordinary.
- Olive oil: The base of the marinade and salad, lending a smooth richness and helping all the other flavors meld together.
- Fresh lemon juice: Adds that lively citrus zing to both steak and couscous, bringing the whole dish to life.
- Honey: Gives gentle sweetness, balancing out the acidity and enhancing caramelization on the grill.
- Garlic (minced): Packs in savory, aromatic depth; don’t skimp!
- Dijon mustard: Adds subtle heat and emulsifies the marinade brilliantly.
- Dried oregano: Infuses classic Mediterranean warmth—essential for that herby bite!
- Kosher salt & freshly ground black pepper: Don’t underestimate these for seasoning the steak and bringing out all the flavors.
- Skirt steak: Super flavorful and quick to grill—plus it soaks up that lively marinade in a flash.
- Flaky sea salt (optional): A finishing touch that makes the steak pop with each bite.
- Israeli couscous: Larger, pearl-like pasta that brings a wonderful chewy texture to the salad.
- Mini cucumber: Crisp and cooling, providing freshness and crunch.
- Scallions: Mild, grassy onion flavor that plays beautifully with the herbs.
- Fresh dill & parsley: A double-herb power duo for vibrant color and garden-bright flavor.
- Crumbled feta (or non-dairy alternative): Creamy, salty pops throughout the salad; totally adaptable if dairy-free.
Variations
One of my favorite things about Grilled Skirt Steak with Lemon Herb Couscous Salad is how wonderfully versatile it is. You can tweak to your heart’s content—whether you’re looking to use what you have on hand or catering to dietary needs, you’ll find plenty of tasty ways to make this recipe your own.
- Swap the protein: Try this marinade with chicken thighs, pork tenderloin, or even portobello mushrooms for a plant-based twist.
- Alternate grains: Use farro, quinoa, or regular couscous if Israeli couscous isn’t available—each gives a different but equally appealing texture to the salad.
- Dairy-free and vegan options: Replace feta with a plant-based cheese or simply omit it, and swap honey out for maple syrup or agave nectar.
- Extra veggies: Toss in halved cherry tomatoes, roasted red peppers, or even a handful of arugula to bulk up the salad and add extra color.
How to Make Grilled Skirt Steak with Lemon Herb Couscous Salad
Step 1: Marinate the Skirt Steak
Start by whisking up the marinade: olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and plenty of black pepper. Lay the steak out in a shallow dish, pour over about half the marinade, and turn it around so every strip gets deliciously coated. Cover it and let it soak up all those flavors—30 to 45 minutes at room temp is perfect, or you can pop it in the fridge for up to 2 hours if you want to get ahead.
Step 2: Prepare the Lemon Herb Couscous Salad
While the steak does its thing, cook the Israeli couscous according to package instructions—it only takes about 10 minutes. Once tender, drain, rinse under cold water to cool, and pat dry (this helps the salad stay fresh, not soggy). Toss the couscous with the rest of your tangy marinade, then fold in chopped cucumber, scallions, plenty of dill and parsley, and crumbled feta. Season to taste, pop it in the fridge, and let the flavors mingle while you get the grill hot.
Step 3: Grill the Skirt Steak
Heat your grill to medium-high—think 450° to 500°F—so that you get a gorgeous sear without overcooking. Grill the skirt steak for 3-4 minutes per side, or until it hits your perfect doneness (medium-rare is a real treat here). Let the steak rest for at least 10 minutes to keep those juices locked in, then slice it thinly against the grain for maximum tenderness. Finish with a sprinkle of flaky sea salt and another squeeze of lemon, if you like—a little extra zip never hurts!
Pro Tips for Making Grilled Skirt Steak with Lemon Herb Couscous Salad
- Go Against the Grain: Always slice your skirt steak thinly and against the grain—this guarantees every bite is tender and easy to chew, not tough.
- Cold Couscous Is Key: Rinse and fully cool your couscous before assembling the salad so the herbs and cheese stay crisp and vibrant, not wilted.
- Room Temperature Steak: Take the steak out of the fridge 20–30 minutes before grilling; cold meat can cause uneven cooking and a less juicy result.
- Marinade Magic: Use the reserved marinade for the couscous salad only—avoid cross-contamination and let each component shine with fresh, bright flavor.
How to Serve Grilled Skirt Steak with Lemon Herb Couscous Salad
Garnishes
A final flourish of flaky sea salt and a generous squeeze of fresh lemon elevate the juicy steak slices to a whole new level. For the salad, a sprinkle of extra chopped herbs or a little more crumbled feta brings even more vibrancy to the plate, making it look as stunning as it tastes.
Side Dishes
This Grilled Skirt Steak with Lemon Herb Couscous Salad truly stands alone, but if you’re looking to round out your meal, consider grilled seasonal veggies, warm flatbread, or a big platter of tomatoes with a simple vinaigrette. Roasted sweet potatoes or a bowl of herby tzatziki also pair beautifully for a mezze-style spread!
Creative Ways to Present
Serve the sliced steak right over the couscous salad on a gorgeous platter for a family-style feast, or layer everything into pita wraps for a seriously satisfying handheld dinner. For picnics or meal prep, pack the salad on the bottom with steak slices fanned on top—so stylish and easy to grab-and-go!
Make Ahead and Storage
Storing Leftovers
Leftover steak and couscous salad keep well in the fridge for up to 3 days in airtight containers. For best texture, store the steak and salad separately, then combine when serving to keep everything fresh and lively.
Freezing
You can freeze the grilled skirt steak for up to 2 months—slice it first and wrap tightly in foil, then pop into a freezer bag. The couscous salad isn’t suited for freezing (the veggies and herbs get mushy), so make it fresh for the best results.
Reheating
To reheat steak, place slices in a skillet over low heat and sprinkle with a bit of water or broth to prevent drying out. The couscous salad is best served cold or at room temperature, so simply give it a quick toss to refresh before plating.
FAQs
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Can I make Grilled Skirt Steak with Lemon Herb Couscous Salad ahead of time?
Absolutely! You can marinate the steak up to 2 hours in advance and prep the couscous salad a day ahead. Just keep them separate until serving for the freshest results, and be sure to let the salad come to room temperature before eating for the best flavor.
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What can I use instead of skirt steak?
Flank steak, hanger steak, or even sirloin work wonderfully with this marinade and grilling method—just keep an eye on timing since thickness can vary and leaner cuts may cook a bit faster or need less marinating.
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Is there a gluten-free option for the couscous salad?
Definitely! Swap Israeli couscous for cooked quinoa or millet—both soak up the lemon herb dressing beautifully and provide a lovely texture for gluten-free eaters.
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How can I tell when the skirt steak is done?
Skirt steak is best at medium-rare to medium (130–135°F). Use an instant-read thermometer for accuracy and pull it off the grill a couple degrees below your target, since it’ll continue to cook as it rests.
Final Thoughts
If you’re craving a meal that brings together smoky, succulent steak and a zippy, herby salad all on one beautiful plate, give Grilled Skirt Steak with Lemon Herb Couscous Salad a try! It’s as easy as it is impressive, and I promise, it’s one you’ll want to repeat all year long—especially once those first grill marks sizzle. Happy cooking!
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Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Grilled Skirt Steak with Lemon Herb Couscous Salad is a delicious and flavorful dish that combines juicy grilled skirt steak with a refreshing couscous salad. Perfect for a light and satisfying meal!
Ingredients
For the Skirt Steak:
- 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
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional)
For the 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 (or non-dairy alternative)
Instructions
- Marinate the Steak: Whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper. Marinate skirt steak in half the mixture. Cover and marinate for 30-45 minutes at room temp or up to 2 hours in the fridge.
- Prepare Couscous Salad: Cook couscous per package instructions. Drain, rinse, cool, and toss with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season to taste and refrigerate.
- Grill the Steak: Preheat grill. Grill steak for 3-4 minutes per side. Rest for 10 minutes, slice against the grain, sprinkle with sea salt, and serve with lemon.
Notes
- For a dairy-free option, use a non-dairy feta alternative.
- Adjust seasoning and lemon juice to taste.
- Ensure steak is at room temperature before grilling for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
