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The Boat Shed Kitchen

Grilled Skirt Steak

This juicy and flavorful grilled skirt steak is marinated in a zesty lemon-garlic mix and paired with a refreshing couscous salad full of herbs, cucumber, and feta. It’s perfect for warm-weather dinners or weekend grilling sessions!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Marinade + Steak:
  • 1 cup olive oil
  • ¼ cup fresh lemon juice plus more for serving
  • 1 tablespoon honey
  • 4 garlic cloves minced
  • 1½ teaspoons Dijon mustard
  • 1.5 teaspoon dried oregano
  • 1¾ teaspoons kosher salt
  • Freshly ground black pepper to taste
  • 1 pounds skirt steak
  • Flaky sea salt for serving (optional)
For the Lemon Herb Couscous Salad:
  • 1 cup dry Israeli couscous
  • 1 mini cucumber chopped
  • 4 scallions chopped
  • ¼ cup fresh dill finely chopped
  • ¼ cup fresh parsley finely chopped
  • ¼ cup crumbled feta or dairy-free alternative

Method
 

  1. In a bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon, oregano, salt, and pepper.
  2. Place skirt steak in a shallow dish and pour over half the marinade. Turn to coat.
  3. Cover and marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge.
  4. Bring to room temp before grilling.
  5. While steak marinates, cook couscous per package instructions.
  6. Drain, rinse under cold water, pat dry.
  7. 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.