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Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

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A vibrant and flavorful recipe featuring tender grilled skirt steak marinated in a zesty lemon herb mixture, served alongside a refreshing lemon herb couscous salad studded with cucumber, scallions, fresh herbs, and feta cheese. Perfect for a balanced and satisfying meal that brings together smoky grilled meat with bright, fresh Mediterranean-inspired flavors.

Ingredients

Marinade and 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, 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

  1. Prepare the Marinade and Marinate the Steak: In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper until well combined. Place the skirt steak in a shallow dish and pour in half of the marinade, making sure to turn the steak pieces to coat them evenly. Cover with plastic wrap and allow the steak to marinate at room temperature for 30 to 45 minutes, or refrigerate for up to 2 hours. Before grilling, bring the steak to room temperature for even cooking.
  2. Cook the Couscous and Assemble the Salad: While the steak marinates, cook the Israeli couscous according to package instructions until tender. Drain the couscous into a colander and rinse under cold water to fully cool it down. Let it drain thoroughly and pat dry. In a large bowl, toss the cooled couscous with the remaining marinade, chopped cucumber, scallions, fresh dill, parsley, and crumbled feta cheese. Season with salt and freshly ground black pepper to taste. Refrigerate the salad until ready to serve to allow flavors to meld.
  3. Grill the Skirt Steak: Preheat your grill to medium-high heat, approximately 450°-500°F. Place the marinated skirt steak on the grill and cook for 3 to 4 minutes per side, or until it reaches your desired level of doneness. Once grilled, transfer the steak to a cutting board and let it rest for 10 minutes to retain its juices. Slice the steak thinly against the grain for maximum tenderness.
  4. Serve: Arrange the sliced skirt steak on a platter and, if desired, sprinkle with flaky sea salt for extra texture and flavor. Serve with a squeeze of fresh lemon juice on top and a generous helping of the lemon herb couscous salad on the side for a bright and balanced meal.

Notes

  • Allowing the steak to rest after grilling is crucial for juicy, tender meat.
  • Rinsing and cooling the couscous under cold water prevents it from becoming mushy and helps keep the salad refreshing.
  • Adjust the grilling time depending on your preferred steak doneness (rare, medium, well done).
  • For a dairy-free option, use a non-dairy feta alternative or omit the cheese entirely.
  • You can marinate the steak up to 2 hours in advance — no longer, to prevent the acid in lemon juice from breaking down the meat too much.

Find it online: https://recipefeastful.com/grilled-skirt-steak-with-lemon-herb-couscous-salad-recipe/