Looking for a fresh, flavor-packed dish to serve on warm evenings? This Grilled Skirt Steak with Lemon Herb Couscous Salad is the ultimate summer recipe—easy to prepare, rich in taste, and beautifully balanced. The juicy, tender steak is marinated in a zesty lemon vinaigrette, while the chilled couscous salad bursts with fresh herbs, crisp cucumbers, and creamy feta. Whether you’re cooking for guests or just want a quick weeknight meal, this one checks all the boxes for a satisfying seasonal dinner.
Try this juicy baked pork tenderloin recipe for another protein-rich, family-friendly main course that’s simple yet impressive.
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Why Grilled Skirt Steak Is Perfect for Quick, Flavor-Packed Meals
What Makes Skirt Steak Unique Compared to Other Cuts
Skirt steak stands out for its deep, beefy flavor and fast cooking time. It’s cut from the diaphragm muscle, making it naturally thin and rich in texture. Unlike ribeye or filet mignon, it’s ideal for marinating and grilling quickly without compromising tenderness. The key is slicing it against the grain to avoid chewiness.
Ideal Marination Times and Flavor Pairings
This dish shines thanks to a simple lemon-olive oil vinaigrette that doubles as a marinade and a salad dressing. It’s made with fresh lemon juice, garlic, Dijon mustard, honey, and herbs—perfect for infusing the steak with flavor.
Marination tip:
Marinate the steak for at least 30 minutes at room temperature, or up to 2 hours in the fridge. Always let it sit out for 15–20 minutes before grilling to ensure even cooking.
| Marinade Ingredient | Function |
|---|---|
| Lemon juice | Brightens and tenderizes |
| Garlic | Boosts umami |
| Olive oil | Locks in moisture |
| Dijon mustard | Adds tangy depth |
| Oregano & honey | Balance herbs and sweetness |
Best Grilling Techniques for Juicy Results
Grill skirt steak over medium-high heat—about 450°F to 500°F—for 3 to 4 minutes per side. The thin cut means it cooks fast, so avoid overcooking. Once done, let it rest for 10 minutes, then slice it against the grain to keep it tender.
If grilling isn’t an option, a cast iron pan will do the trick indoors.
Love recipes with bold flavors? These crab meat tacos with avocado mousse offer a bright citrus twist and creamy finish you’ll enjoy.
Building the Perfect Lemon Herb Couscous Salad
What Is Pearl Couscous and Why It Works Best
Pearl couscous, also called Israeli couscous, is a round, pasta-like grain that holds its shape when cooked—making it ideal for chilled salads. It absorbs flavor without becoming mushy, adding texture and weight to a light salad.
Can’t find pearl couscous? Sub it with orzo, quinoa, or farro depending on your preference.
How to Balance Herbs, Vegetables, and Cheese
This salad comes alive with a mix of fresh herbs, crisp cucumber, and crumbly feta. It’s refreshing, tangy, and a great contrast to the richness of the steak.
| Ingredient | Flavor Profile |
|---|---|
| Cucumber | Clean & crisp |
| Scallions | Mild onion bite |
| Parsley | Fresh & grassy |
| Dill | Soft, citrusy bite |
| Feta | Salty & creamy |
For dairy-free diners, a plant-based feta works just as well.
Need a light and fruity drink pairing? Try this refreshing watermelon smoothie to keep things cool and balanced.
Tossing the Salad with Vinaigrette for Maximum Flavor
After cooking the couscous in salted water, drain and rinse under cold water. While still slightly warm, toss it with the reserved lemon vinaigrette. This allows the flavors to soak in fully. Chill it for 30 minutes, then fold in the veggies, herbs, and cheese.
This layered approach creates a flavorful, chilled salad that complements the warm grilled steak beautifully.
Like colorful, crunchy salads? Check out this crispy rice salad with peanut chili dressing for your next lunch idea.
Step-by-Step Guide to Making This Skirt Steak Meal
Ingredients List for Steak and Couscous Salad
For the marinade and steak:
- 1½ lbs skirt steak
- ½ cup olive oil
- ¼ cup lemon juice (plus extra for garnish)
- 1 tbsp honey
- 4 garlic cloves, minced
- 1½ tsp Dijon mustard
- 1 tsp dried oregano
- 1¾ tsp kosher salt
- Black pepper to taste
For the couscous salad:
- 1 cup pearl couscous
- 1 mini cucumber, chopped
- 4 scallions, sliced
- ¼ cup chopped fresh dill
- ¼ cup chopped parsley
- ¼ cup crumbled feta or dairy-free version
Cost Breakdown
| Ingredient | Used | Approx. Cost |
|---|---|---|
| Olive oil | ½ cup | $2.00 |
| Lemon juice | ¼ cup | $1.50 |
| Garlic | 4 cloves | $0.20 |
| Skirt steak | 1½ lbs | $15.00 |
| Pearl couscous | 1 cup dry | $0.75 |
| Feta | ¼ cup | $0.75 |
| Herbs & veggies | varied | $2.00 |
| Total | 4 servings | $22.20 |
| Per Serving | – | $5.55 |
Preparation and Marination Process
- In a bowl, whisk together all marinade ingredients.
- Divide in half—set one portion aside for salad.
- Pour the remaining marinade over the steak and let it sit for 30–45 minutes.
- Cook couscous per package instructions. Drain, rinse with cold water, and toss with vinaigrette while warm.
- Chill the couscous, then mix in cucumber, scallions, dill, parsley, and feta.
Grilling, Resting, and Serving Tips
Preheat grill to medium-high. Cook steak for 3–4 minutes per side, depending on thickness. Once grilled, rest the meat for 10 minutes. Then, slice against the grain to retain tenderness.
Plate couscous salad, layer on sliced steak, and finish with flaky salt and a squeeze of lemon.
For another rich and savory option, this steak with creamy garlic sauce is a dinner winner you’ll want to repeat.
Creative Serving Ideas and Pairings for Summer Gatherings
Plating Tips That Impress
Presentation plays a big role in making this meal memorable. To create a restaurant-worthy plate, spread a generous scoop of the chilled lemon herb couscous across the center, then top with neatly sliced grilled skirt steak. Drizzle with fresh lemon juice, scatter a few sprigs of dill or parsley, and finish with a pinch of flaky sea salt.
For bonus visual appeal, serve it on a wide platter rather than individual plates—especially if you’re hosting a summer dinner.
If you’re planning a side dish, this roasted asparagus with tomatoes and parmesan is light, flavorful, and makes a perfect match for this grilled combo.
What to Serve on the Side (Think Drinks, Veggies, and Bread)
To turn this dish into a full summer spread, consider easy, complementary add-ons:
| Category | Great Pairing Ideas |
|---|---|
| Drink | Iced herbal tea, sangria, or lemonade |
| Vegetable | Grilled zucchini, roasted asparagus, corn on the cob |
| Bread | Garlic focaccia, warm pita, or crusty sourdough |
Looking to keep things refreshing? Try this creamy cucumber salad for a cool side dish that contrasts the warmth of the grilled steak.
Turning Leftovers Into Next-Day Gourmet
Leftovers? You’re in luck—this dish makes an amazing cold lunch the next day. No need to reheat! Simply store the sliced steak and couscous in separate airtight containers. When ready to eat, layer them in a wrap, toss into a grain bowl, or serve over mixed greens for a quick, nutritious salad.
Another great reuse idea: wrap leftover steak in warm tortillas for Mediterranean-style tacos with feta and herbs.
Want more meaty wraps? These chicken taquitos are another fast, flavorful way to make leftovers exciting.
Nutritional Benefits of This Protein-Rich Summer Dish
Skirt Steak’s Protein Profile and Health Value
Skirt steak is a powerhouse when it comes to protein. With around 34g of protein per serving, it helps with muscle repair and keeps you full for hours. It’s also rich in essential B vitamins like B12 and B6, plus zinc and iron—important for immune support and energy.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 511 kcal |
| Protein | 34g |
| Fat | 29g (12g saturated) |
| Carbs | 20g |
| Fiber | 2g |
| Sodium | 982mg |
Nutrient Breakdown of the Couscous Salad
The couscous salad may be light, but it’s packed with nutrients thanks to the herbs, olive oil, and veggies. You get complex carbs from the couscous, antioxidants from parsley and dill, and healthy fats from the vinaigrette.
If you’re aiming to reduce sodium or dairy, simply use a lighter hand on the feta or choose a low-sodium alternative.
Balancing Taste and Nutrition on a Plate
What makes this recipe so appealing is its natural balance—lean protein, complex carbs, and vibrant vegetables. It’s satisfying but not heavy, making it ideal for hot days when you want a flavorful yet nourishing meal.
Prefer a plant-forward option once in a while? This crispy hot honey feta chicken offers another balance of protein and zing with minimal effort.
Frequently Asked Questions
How long do you grill skirt steak per side?
Generally, 3 to 4 minutes per side over medium-high heat gives you a medium-rare doneness. Adjust up or down based on thickness and preferred doneness. Use a thermometer if unsure—130°F to 135°F is the sweet spot for medium-rare.
Can I use regular couscous instead of pearl couscous?
Yes, though the texture will be softer and less chewy. Pearl couscous holds up better for chilled salads, but instant couscous works in a pinch—just adjust cooking time accordingly.
How do I know if skirt steak is done without a thermometer?
Press the center of the steak with your finger or tongs. If it feels soft but springy, it’s medium-rare. The firmer it feels, the more done it is. Don’t forget to let it rest to retain its juices.
Can I prep this meal ahead of time?
Absolutely. You can marinate the steak and prep the couscous salad up to a day ahead. Keep them stored separately in the fridge. Slice the steak just before serving to maintain texture and flavor.
Final Thoughts on Making the Best Grilled Skirt Steak Salad
Whether you’re firing up the grill on a sunny afternoon or prepping ahead for a stress-free dinner, this Grilled Skirt Steak with Lemon Herb Couscous Salad brings together bold, balanced flavors that never disappoint. The juicy steak, zesty vinaigrette, and herb-packed salad make a dynamic duo that’s light enough for summer but satisfying enough to please any crowd.
It’s easy to prep, easy to serve, and incredibly versatile. The steak cooks in minutes, the couscous comes together in one pot, and both store well for leftovers. What more could you want in a summer dinner?
PrintSkirt Steak with Lemon Herb Couscous Salad
A fresh and flavorful summer dish featuring juicy grilled skirt steak marinated in lemon vinaigrette, paired with a chilled herb couscous salad for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
- 1½ lbs skirt steak
- ½ cup olive oil
- ¼ cup fresh lemon juice (plus more for serving)
- 1 tbsp honey
- 4 garlic cloves, minced
- 1½ tsp Dijon mustard
- 1 tsp dried oregano
- 1¾ tsp kosher salt
- Black pepper, to taste
- 1 cup dry pearl 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)
Instructions
- Whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and black pepper in a bowl.
- Divide the marinade in half. Place the steak in a shallow dish and pour over half of the marinade. Let it marinate for 30–45 minutes at room temperature or up to 2 hours in the fridge.
- While the steak marinates, cook the couscous according to package directions. Drain, rinse with cold water, and toss with the remaining marinade while still warm.
- Chill the couscous for at least 30 minutes. Then mix in cucumber, scallions, dill, parsley, and feta. Season to taste.
- Preheat a grill or cast iron pan to medium-high heat (450–500°F). Grill steak for 3–4 minutes per side until desired doneness.
- Let the steak rest for 10 minutes. Slice against the grain and serve over the chilled couscous salad.
- Garnish with flaky sea salt and an extra squeeze of lemon juice before serving.
Notes
- Use plant-based feta for a dairy-free version.
- Always slice skirt steak against the grain for tenderness.
- Leftovers make excellent wraps or salad toppers the next day.
- Let couscous soak in vinaigrette while warm for maximum flavor absorption.
