There’s something magical about the smell of sizzling steak hitting a hot grill—especially when it’s soaked in lemony garlic marinade and paired with a light, herby couscous salad.
This Grilled Skirt Steak with Lemon Herb Couscous is the ultimate summer dinner—fast, flavorful, and made for sharing.
It’s the kind of dish I pull out when I want to impress with minimal effort.
Every bite is packed with citrus, herbs, creamy feta, and juicy grilled steak. It feels like sunshine on a plate.
Why You’ll Love This Recipe
Marinated for flavor – Lemon, garlic, and Dijon soak into the steak.
Perfectly grilled – Skirt steak cooks in minutes and stays juicy.
One marinade, two uses – Doubles as a dressing for the salad.
Fresh and balanced – The couscous salad adds brightness and crunch.
Meal prep–friendly – Make the salad ahead and grill when ready.
What You’ll Need (Ingredient Highlights)
Skirt steak – A flavorful, quick-cooking cut that shines on the grill.
Lemon juice + zest – Brings tangy brightness to both steak and salad.
Olive oil & honey – Smooths out the sharpness with a touch of sweetness.
Garlic & Dijon mustard – Deep savory flavor in every bite.
Fresh herbs (dill & parsley) – Makes the salad taste ultra fresh.
Israeli couscous – Chewy and perfect for soaking up flavor.
Feta cheese – Creamy, salty, and balances the citrus.
Cucumber & scallions – Add crunch and contrast.
Pro Tips Before You Start
Don’t over-marinate – Skirt steak gets tender quickly; 45 minutes is perfect.
Pat couscous dry – Prevents a soggy salad.
Slice steak against the grain – It makes each bite more tender.
Use half the marinade for the salad – It pulls the meal together beautifully.
Grill hot and fast – Skirt steak loves high heat.
How to Make Grilled Skirt Steak with Lemon Herb Couscous
Step 1: Marinate the Steak
In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, kosher salt, and black pepper.
Place the skirt steak in a shallow dish and pour over half the marinade.
Turn to coat, cover, and marinate for 30–45 minutes at room temp (or up to 2 hours in the fridge).
Step 2: Cook and Cool the Couscous
Meanwhile, cook the Israeli couscous according to package directions.
Drain, rinse under cold water, and pat dry.
Step 3: Make the Salad
In a large bowl, toss the cooled couscous with the remaining marinade, chopped cucumber, scallions, dill, parsley, and crumbled feta.
Season with salt and pepper to taste. Chill until serving.
Step 4: Grill the Steak
Preheat your grill to medium-high (450°–500°F).
Grill the steak for 3–4 minutes per side or until your preferred doneness.
Let rest for 10 minutes.
Step 5: Slice and Serve
Slice the steak against the grain, sprinkle with flaky sea salt, and serve with the lemon herb couscous salad.
Finish with a squeeze of lemon juice.
What to Serve It With
Grilled asparagus or zucchini
Toasted pita or garlic bread
Roasted cherry tomatoes or eggplant
Chilled tzatziki or hummus on the side
A glass of crisp white wine or sparkling water
Variations / Substitutions
Swap the grain – Use quinoa or orzo instead of couscous.
Make it dairy-free – Skip the feta or use a non-dairy version.
Use flank steak – A great alternative if skirt steak isn’t available.
Add tomatoes or olives – For more Mediterranean flair.
Go spicy – Add red pepper flakes to the marinade.
Storage & Leftovers
Fridge – Store steak and salad separately in airtight containers for 3–4 days.
Reheat steak gently – Sear in a hot pan for 1–2 minutes per side.
Use leftovers – In wraps, grain bowls, or chopped into salads.
Make-ahead tip – Prepare the salad up to a day in advance.
FAQs
Can I make this ahead of time?
Yes, the couscous salad holds up well in the fridge, and the steak can be marinated ahead.
What cut of steak can I use besides skirt?
Flank steak or flat iron are great substitutes.
Do I need to rinse the couscous?
Yes, rinsing stops the cooking and keeps it fluffy and cool.
Can I grill indoors?
Absolutely! Use a grill pan or cast-iron skillet on high heat.
Is this dish gluten-free?
Not with couscous—but swap in quinoa for a gluten-free version.
Can I serve it cold?
Yes! The salad is delicious chilled, and steak can be served room temp.
How do I know when skirt steak is done?
Use a thermometer: 130°F for medium-rare, 140°F for medium.
Final Thoughts
This Grilled Skirt Steak with Lemon Herb Couscous is bright, fresh, and packed with flavor.
It’s the kind of dish that works for a backyard dinner party or a quick Tuesday night meal.
Bold, zesty, and balanced—it’s everything I love in one plate.
Grilled Skirt Steak
Ingredients
Method
- In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon, oregano, salt, and pepper.
- Place skirt steak in a shallow dish and pour over half the marinade. Turn to coat.
- Cover and marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge.
- Bring to room temp before grilling.
- While steak marinates, cook couscous per package instructions.
- Drain, rinse under cold water, pat dry.
- See full steps with tips & photos → https://theboatshedcafe.com/grilled-skirt-steak/
Notes
- Skirt steak is best cooked quickly over high heat—don’t overcook!
- Israeli couscous has a pleasant chew but can be subbed with orzo if needed.
- You can make the salad a few hours ahead and chill it—flavors improve over time.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.