A Flavorful and Fresh Springtime Feast
Ready to fire up your grill and enjoy a vibrant, nourishing meal that satisfies on every level? This Grilled Skirt Steak with Lemon Herb Couscous Salad combines juicy, marinated steak with a fresh herb-studded couscous salad, making it the perfect spring or summer dish. Whether you’re hosting a backyard gathering or preparing a weeknight dinner, this dish delivers a balance of bold flavors, bright citrus, and hearty textures.
Let’s get grilling—this is your new go-to meal for warmer days that brings together protein, herbs, and zest in one beautiful plate!
Introduction
Spring and summer menus call for meals that are light yet satisfying, fresh yet filling. That’s where this Grilled Skirt Steak with Lemon Herb Couscous Salad shines. With tender, perfectly grilled skirt steak and a refreshing couscous salad laced with lemon, dill, parsley, and feta, this recipe offers a harmonious blend of savory, tangy, and herbal notes.
What makes this recipe a standout is its versatility. It’s ideal for meal prep, weeknight dinners, backyard cookouts, or even spring holiday tables. With a marinade that doubles as a couscous dressing and a cook time of under 30 minutes, it’s as practical as it is delicious.
Tools Needed, Servings & Cooking Time
Tools You’ll Need:
- Grill or grill pan
- Shallow dish or zip-top bag (for marinating)
- Medium saucepan (for couscous)
- Colander
- Cutting board and sharp knife
- Mixing bowls
- Tongs or spatula
- Whisk
Serves:
4 people
Cooking Time:
- Prep Time: 15 minutes
- Marinating Time: 30–45 minutes (or up to 2 hours)
- Cook Time: 15 minutes
- Total Time: About 1 hour 15 minutes
Ingredients
For the Steak Marinade and Dressing:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice, plus more for serving
- 1 tablespoon honey
- 4 garlic cloves, 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 Steak:
- 1 1/2 lbs skirt steak
- Flaky sea salt (optional, for garnish)
For the Lemon Herb Couscous Salad:
- 1 cup dry Israeli (pearl) 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)
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Make the Marinade/Dressing
In a mixing bowl, whisk together:
- Olive oil
- Lemon juice
- Honey
- Minced garlic
- Dijon mustard
- Dried oregano
- Kosher salt
- Ground black pepper
This mixture is flavorful and versatile, serving as both the marinade for the steak and the dressing for the couscous salad.
Step 2: Marinate the Skirt Steak
Place the skirt steak in a shallow dish or zip-top bag and pour half of the marinade over it. Turn the steak to ensure it’s fully coated.
Cover and marinate for 30 to 45 minutes at room temperature or up to 2 hours in the refrigerator. If marinating in the fridge, let it come back to room temperature before grilling for even cooking.
Step 3: Cook the Couscous
While the steak marinates, bring a medium saucepan of salted water to a boil. Add the Israeli couscous and cook according to package directions—usually about 8–10 minutes, until tender.
Drain the couscous into a colander and rinse under cold water to stop the cooking. Pat the couscous dry with paper towels to remove excess moisture.
Step 4: Make the Couscous Salad
In a large bowl, combine:
- Cooked and cooled couscous
- Chopped mini cucumber
- Scallions
- Fresh dill
- Fresh parsley
- Crumbled feta
Pour the remaining half of the marinade over the salad and toss well to combine. Add salt and pepper to taste. Refrigerate the salad until ready to serve.
Step 5: Grill the Steak
Preheat the grill or grill pan to medium-high heat (around 450°F to 500°F).
Grill the steak for about 3–4 minutes per side for medium-rare, or until your desired doneness is reached. Skirt steak cooks quickly and should have a good sear on the outside while remaining tender on the inside.
Let the grilled steak rest for 10 minutes before slicing. This helps the juices redistribute, keeping the steak moist. Always slice against the grain for the best texture.
Step 6: Serve
Slice the steak thinly and sprinkle with a pinch of flaky sea salt and an extra squeeze of lemon juice for brightness.
Plate alongside or on top of the lemon herb couscous salad, and serve immediately.
Recommendations for Recipe Success
To get the most out of this vibrant dish, keep these tips in mind:
- Don’t skip the resting period: Letting the steak rest after grilling is essential to keeping it juicy.
- Slice against the grain: This breaks up the tough muscle fibers, resulting in tender bites.
- Chill the couscous salad: Cooling helps the flavors meld and gives the salad a crisp, refreshing texture.
- Double the dressing: If you love bold flavor, make a bit more marinade/dressing and drizzle extra over the final dish.
- Use quality steak: Skirt steak is flavorful but can be chewy if overcooked—don’t go past medium.
Serving and Storage Tips
Serving Ideas:
- Serve with a side of grilled vegetables like asparagus or bell peppers for a complete meal.
- Top the couscous with sliced avocado for extra creaminess.
- Pair with a chilled white wine such as Sauvignon Blanc or a citrusy iced tea.
Storage:
- Grilled steak: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet or enjoy cold in wraps or sandwiches.
- Couscous salad: Keeps well in the fridge for up to 3–4 days. Stir before serving as the dressing may settle.
- Avoid freezing, as both the steak and salad are best enjoyed fresh.
Frequently Asked Questions
1. Can I substitute skirt steak with another cut?
Yes, flank steak or flat iron steak are great alternatives. Just make sure to slice against the grain for tenderness.
2. Can I make the couscous salad ahead of time?
Absolutely! In fact, the salad can be made up to 24 hours in advance and stored in the refrigerator. The flavors will deepen as it chills.
3. Is there a gluten-free option for the couscous?
Yes, substitute Israeli couscous with quinoa or rice for a gluten-free alternative. Both absorb the marinade well and offer a similar texture.
4. What if I don’t have a grill?
No problem. You can use a grill pan or even a cast iron skillet on the stovetop. Just make sure it’s hot enough to get a good sear on the steak.
5. Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh lemon juice offers a much brighter and more natural flavor that complements the herbs and steak better.
Conclusion
This Grilled Skirt Steak with Lemon Herb Couscous Salad is a standout dish that’s both simple to prepare and stunning on the plate. Juicy, marinated steak meets a zesty herb couscous that’s refreshing and wholesome—a balanced, seasonal meal that’s as flavorful as it is filling.
Whether you’re planning a spring dinner party, prepping healthy meals for the week, or simply craving something fresh and grilled, this recipe checks all the boxes. It’s packed with protein, full of herbs, and drizzled with citrus for a truly satisfying finish.
