Grilled Skirt Steak with Lemon Herb Couscous Salad

The sizzling sound of perfectly seasoned Grilled Skirt Steak with Lemon Herb Couscous Salad hitting a hot grill creates an irresistible aroma that promises a flavor-packed meal ahead. This Mediterranean-inspired dish combines the smoky char of tender skirt steak with the bright, refreshing notes of a lemony herb-infused couscous salad for the ultimate balance of hearty and light. The contrasting textures—juicy, caramelized steak against fluffy, herb-flecked couscous—create a satisfying dining experience that works equally well for casual weeknight dinners or impressive entertaining. You’ll learn how to achieve the perfect medium-rare steak and create a vibrant couscous salad that complements it beautifully.

Why You’ll Love This Recipe

This Grilled Skirt Steak with Lemon Herb Couscous Salad is a crowd-pleaser that delivers restaurant-quality results with minimal effort. The skirt steak, known for its intense beef flavor, develops a mouthwatering caramelized crust on the grill while remaining juicy and tender inside. Its robust character perfectly complements the light, fluffy couscous salad that brims with bright lemon, fresh herbs, and crunchy vegetables.

What makes this dish truly special is the harmonious contrast between components—the rich, savory warmth of the steak playing against the cool, citrusy couscous creates a symphony of flavors. The recipe offers impressive flavor complexity despite using simple, wholesome ingredients you might already have in your pantry.

Time-wise, this dish comes together remarkably quickly. The steak needs just minutes on the grill, and the couscous requires minimal cooking, making this sophisticated meal achievable even on busy weeknights. Plus, components can be prepared ahead of time, allowing you to assemble everything with ease just before serving.

Ingredients

For the Skirt Steak:

• 1½ pounds (680g) skirt steak, trimmed
• 2 tablespoons (30ml) olive oil
• 3 garlic cloves, minced
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5g) kosher salt
• ½ teaspoon (2g) freshly ground black pepper
• ½ teaspoon (2g) dried oregano

For the Lemon Herb Couscous Salad:

• 1½ cups (270g) dry couscous
• 1¾ cups (415ml) vegetable or chicken broth
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• Zest of 1 lemon
• ½ cup (20g) fresh parsley, chopped
• ¼ cup (10g) fresh mint, chopped
• 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, seeded and diced
• ½ red onion, finely diced
• ½ cup (75g) crumbled feta cheese
• Salt and pepper to taste

Pro Tips

Master the Marinade Timing: Skirt steak absorbs flavors quickly due to its loose grain structure. While many meats benefit from overnight marinating, skirt steak requires just 30 minutes to 2 hours. Any longer and the acidic lemon juice begins breaking down the meat proteins too much, potentially resulting in a mushy texture. For maximum flavor penetration without compromising texture, massage the marinade into the meat thoroughly before resting.

Perfect Grilling Technique: Skirt steak’s thin, uneven shape demands careful attention while grilling. Preheat your grill to high heat (450-500°F) to achieve that beautiful caramelized crust. Cook the steak for just 3-4 minutes per side for medium-rare. The key is removing it from the grill when it’s 5 degrees below your target temperature (130°F for medium-rare) as it will continue cooking during rest time. Always slice against the grain at a 45-degree angle for the most tender bite.

Couscous Perfection: For fluffy, individual couscous grains rather than a clumpy mess, use this professional method: bring your broth to a boil, remove from heat, add couscous, stir once, cover tightly, and let stand undisturbed for exactly 5 minutes. Then, fluff with a fork and immediately spread on a baking sheet to cool before adding other ingredients. This prevents the residual heat from overcooking the herbs and vegetables when assembling the salad.

Instructions

Step 1: Prepare the Steak
Remove the skirt steak from the refrigerator 30 minutes before cooking to bring it to room temperature. In a small bowl, combine olive oil, minced garlic, lemon juice, salt, pepper, and oregano. Place the steak in a shallow dish or zip-top bag, then pour the marinade over it, making sure to coat both sides thoroughly. Massage the marinade into the meat, then let it rest at room temperature for 30 minutes (or refrigerate for up to 2 hours if preparing ahead).

Step 2: Make the Couscous Base
In a medium saucepan, bring the broth to a boil. Remove from heat, add the dry couscous, stir once, then cover tightly with a lid. Let stand undisturbed for 5 minutes. Remove the lid and fluff the couscous with a fork. Transfer to a large bowl or baking sheet to cool for about 10 minutes, occasionally fluffing to prevent clumping.

Step 3: Prepare the Salad
While the couscous cools, prepare your vegetables. In a large bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest. Add the cooled couscous and toss to coat evenly with the dressing. Add the chopped parsley, mint, cherry tomatoes, cucumber, and red onion. Gently fold everything together. Season with salt and pepper to taste, then fold in the crumbled feta. Set aside at room temperature if serving soon, or refrigerate if preparing more than 30 minutes ahead.

Step 4: Grill the Steak
Preheat your grill to high heat (450-500°F). Remove the steak from the marinade, gently patting off excess marinade with paper towels. Place the steak on the hottest part of the grill. For medium-rare, grill for 3-4 minutes on the first side without moving it, then flip and cook for another 3-4 minutes on the second side. The steak should register 130-135°F on an instant-read thermometer. If you prefer medium, aim for 140°F. Transfer to a cutting board and let rest for at least 5 minutes.

Step 5: Slice and Serve
After resting, slice the steak thinly against the grain at a slight angle. This cutting technique is crucial for tenderness with skirt steak. Arrange the Grilled Skirt Steak with Lemon Herb Couscous Salad on plates by creating a bed of the couscous salad and topping with slices of the grilled steak. If desired, garnish with additional fresh herbs and a light drizzle of olive oil. Serve immediately while the steak is still warm and the salad is cool.

Variations

Mediterranean Bowl: Transform this skirt steak and couscous salad into a vibrant Mediterranean bowl by adding hummus, tzatziki, and warm pita triangles. Arrange the components in sections around a bowl with the couscous as the base, the steak slices on top, and complementary sides around the edges. This presentation creates a visually stunning meal perfect for meal prep or entertaining.

Steak and Pearl Couscous Salad: Substitute regular couscous with pearl couscous (Israeli couscous) for a more substantial texture. The larger, pearl-like grains have a pleasant chew that stands up wonderfully to the steak. Cook according to package directions, then proceed with the same herbs and vegetables for a different textural experience that maintains all the original flavors.

Gluten-Free Adaptation: For those avoiding gluten, replace the couscous with quinoa or cauliflower rice. Cook 1 cup of quinoa in 2 cups of broth for approximately 15 minutes until tender, or pulse cauliflower florets in a food processor until rice-sized before sautéing briefly. These alternatives maintain the light, fluffy base needed to complement the rich steak while making the dish accessible to those with gluten sensitivities.

Storage and Serving

This Grilled Skirt Steak with Lemon Herb Couscous Salad can be stored with components separated for best results. The cooked steak will keep in an airtight container in the refrigerator for up to 3 days. The couscous salad actually improves after a day as flavors meld, and remains fresh for up to 4 days refrigerated. For best results when reheating the steak, bring it to room temperature, then warm briefly in a skillet or 300°F oven just until heated through to avoid overcooking.

For an elevated dinner party presentation, serve the steak and couscous family-style on a large wooden board or platter. Arrange the sliced steak atop or alongside the couscous salad, then garnish with extra herbs and lemon wedges. This communal serving style creates a rustic yet sophisticated table centerpiece.

Transform leftovers into an exceptional lunch by serving the components at room temperature in a pita pocket with a dollop of yogurt and a drizzle of olive oil. Alternatively, create a cold steak salad by tossing the leftover steak and couscous with additional greens and a fresh splash of lemon juice.

FAQs

Can I use a different cut of steak for this recipe?
Yes, flank steak makes an excellent substitute for skirt steak. It has a similar flavor profile but slightly different texture. Hanger steak or flat iron steak would also work well. Adjust cooking times accordingly as these cuts vary in thickness.

What’s the best way to prevent tough skirt steak?
Three key factors prevent tough skirt steak: don’t over-marinate (keep it under 2 hours), don’t overcook (aim for medium-rare to medium), and most importantly, always slice against the grain. The visible muscle fibers in skirt steak run in a clear direction—cut perpendicular to those lines for maximum tenderness.

Can I make the couscous salad ahead of time?
Absolutely! The couscous salad actually improves if made up to 24 hours ahead as the flavors have time to develop. Just reserve the feta cheese and add it right before serving to maintain its texture and appearance.

How can I tell when the steak is done without a thermometer?
Use the finger test: touch your thumb to your index finger and press the fleshy part of your thumb—that firmness resembles medium-rare steak. For medium, touch your middle finger to your thumb and press the same spot.

Is this recipe suitable for meal prep?
Yes, this makes excellent meal prep. Prepare the couscous salad and grill the steak, but slightly undercook the steak. Store components separately. When reheating, the steak will finish cooking to the perfect temperature without becoming overdone.

Conclusion

This Grilled Skirt Steak with Lemon Herb Couscous Salad is Mediterranean dining at its finest — a beautiful harmony of robust, smoky meat and bright, herbal freshness that transports you to coastal villages with every bite. It’s the kind of dish that makes weeknight cooking feel special while remaining completely approachable. The interplay of textures and flavors creates a complete meal that satisfies deeply without weighing you down, proving that wholesome ingredients prepared thoughtfully can create truly extraordinary results. Whether you’re cooking for loved ones or treating yourself to something special, this recipe delivers restaurant-worthy results from your own kitchen.

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