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.

Grilled Skirt Steak with Lemon Herb Couscous Salad Recipe

Skirt Steak with Lemon Herb Couscous Salad

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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.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grilled
Cuisine: Mediterranean
Diet: Low Lactose

Ingredients

Scale

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)

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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.

Nutrition

Serving Size: 1
Calories: 511
Sugar: 6g
Sodium: 982mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 34g
Cholesterol: 110mg

Find it online: https://recipeshots.com/grilled-skirt-steak-with-lemon-herb-couscous-salad/