Grilled Skirt Steak with Lemon Herb Couscous Salad is a fresh and satisfying meal that combines the smoky depth of marinated grilled steak with a light, zesty couscous salad. This dish is perfect for warm-weather dinners, offering bold flavors, quick prep, and a balanced nutritional profile.
Why You’ll Love This Recipe
- Flavorful, tender steak with a lemony herb marinade
- Refreshing couscous salad with cucumber, herbs, and feta
- Quick and easy to prepare, ideal for weeknight meals
- Great for meal prep and picnic-friendly
- Customizable with different proteins, grains, and herbs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steak marinade:
- 1½–2 lbs skirt steak
- ½ cup olive oil
- ¼ cup lemon juice
- 1 tbsp honey
- 4 garlic cloves, minced
- 1½ tsp Dijon mustard
- 1 tsp dried oregano
- Salt and black pepper to taste
For the couscous salad:
- 1 cup Israeli couscous
- 1 mini cucumber, diced
- 4 scallions, chopped
- ¼ cup chopped parsley
- ¼ cup chopped dill or mint
- ¼ cup crumbled feta (optional)
- Reserved marinade for dressing
Directions
- Marinate the steak
Whisk olive oil, lemon juice, honey, garlic, mustard, oregano, salt, and pepper. Use half for marinade, reserving the other half. Marinate steak for 30 minutes to 2 hours. - Prepare the couscous
Cook Israeli couscous according to package directions. Drain and cool under cold water. Toss with cucumber, scallions, herbs, feta, and reserved marinade. - Grill the steak
Heat grill or pan to high. Grill steak 3–4 minutes per side until medium-rare. Let rest 10 minutes, then slice against the grain. - Serve
Plate couscous salad and top with sliced steak. Garnish with lemon wedges and fresh herbs.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Marinate time: 30 minutes–2 hours
- Cook time: 15 minutes
- Total time: ~1 hour
Variations
- Substitute skirt steak with flank or hanger steak
- Use quinoa, farro, or orzo instead of couscous
- Try parsley and mint or parsley and cilantro
- Omit feta for dairy-free option
- Add cherry tomatoes or bell peppers for color and crunch
Storage/Reheating
- Store steak and salad separately for up to 3 days
- Reheat steak gently in skillet or oven
- Couscous salad can be served cold or room temperature
- Refresh salad with lemon juice before serving
FAQs
1. Can I skip marinating the steak?
You can, but marinating adds flavor and tenderness.
2. How to keep steak tender?
Don’t overcook and always slice against the grain.
3. Is Israeli couscous necessary?
No, you can use another small pasta or grain.
4. Can I serve the salad warm?
Yes, it’s delicious warm or cold.
5. Can I meal prep this dish?
Yes, it’s ideal for meal prep—store components separately.
6. Is it gluten-free?
Use a gluten-free grain like quinoa instead of couscous.
7. Can I grill indoors?
Yes, use a grill pan or cast-iron skillet.
8. What herbs work best?
Parsley, dill, mint, or cilantro all work well.
9. Can I use dried herbs?
Yes, but fresh herbs provide brighter flavor.
10. How do I make it spicy?
Add crushed red pepper to the marinade or salad.
Conclusion
Grilled Skirt Steak with Lemon Herb Couscous Salad delivers bold, fresh flavors and an unbeatable texture contrast. Whether for a weekend barbecue, a quick dinner, or a flavorful lunch, this dish is both easy and impressive—an instant favorite for any occasion.
PrintGrilled Skirt Steak with Lemon Herb Couscous Salad
Juicy grilled skirt steak served alongside a bright, lemon‑herb couscous salad—a perfect balance of bold flavors and fresh textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Assembly
- Cuisine: Mediterranean / Fusion
- Diet: Low Fat
Ingredients
- 500 g skirt steak (about 1–1½ lb)
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano or thyme
- 1 cup couscous
- 1 cup vegetable or chicken broth (or water)
- 2 Tbsp extra‑virgin olive oil
- Zest and juice of 1 lemon
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh mint (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Brush skirt steak with olive oil and season with salt, pepper, garlic powder, and dried oregano. Let sit 10 minutes at room temperature.
- Meanwhile, bring broth (or water) to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork and stir in olive oil, lemon zest, and juice. Set aside to cool to room temperature.
- Preheat grill or grill pan to high heat. Grill steak 3–4 minutes per side for medium‑rare (longer for preferred doneness). Remove and let rest 5 minutes.
- While steak rests, fold cucumber, tomatoes, red onion, parsley, and mint (if using) into the couscous. Season salad with salt and pepper to taste.
- Slice skirt steak thinly against the grain. Serve alongside lemon‑herb couscous salad with extra lemon wedges.
Notes
- Letting steak rest is key for juicy slices.
- Use whole wheat couscous for extra fiber and a nutty flavor.
- Add feta cheese or olives to the couscous salad for a Mediterranean twist.
- Make it gluten‑free by substituting quinoa for couscous.
- Salad and steak can be prepped ahead; assemble just before serving.
Nutrition
- Serving Size: 1 plate (≈½ steak + couscous portion)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg