Name: Grilled Skirt Steak with Lemon Herb Couscous Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 500g skirt steak; 3 tbsp olive oil; 3 cloves garlic, minced; 1 tsp lemon zest; 2 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 cup couscous; 1 cup chicken or vegetable broth; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, finely diced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped

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I like preparing this dish when I want something fresh yet satisfying. The grilled skirt steak brings a rich, smoky flavor, while the lemon herb couscous salad adds brightness and balance, making it a complete and vibrant meal.

Why You’ll Love This Recipe

I enjoy how this recipe combines bold, savory steak with a light and zesty couscous salad. It feels both hearty and refreshing at the same time. I also appreciate how quickly it comes together, making it perfect for both weeknight dinners and casual gatherings. The contrast of textures and flavors always makes it exciting to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

skirt steak
olive oil
garlic
lemon zest
lemon juice
salt
black pepper
couscous
chicken or vegetable broth
cucumber
cherry tomatoes
red onion
fresh parsley
fresh mint

Directions

I start by seasoning the skirt steak with olive oil, minced garlic, salt, pepper, and a bit of lemon zest. I let it marinate briefly while I prepare the couscous.

I cook the couscous by bringing broth to a boil, then stirring in the couscous, covering it, and letting it sit until fluffy. After that, I fluff it with a fork and let it cool slightly.

I mix the couscous with chopped cucumber, halved cherry tomatoes, finely diced red onion, parsley, and mint. I drizzle in lemon juice and a bit more olive oil, then season to taste.

Next, I grill the skirt steak over high heat for a few minutes per side until it reaches my desired doneness. Once cooked, I let it rest before slicing it thinly against the grain.

I serve the sliced steak alongside the lemon herb couscous salad, sometimes adding an extra squeeze of lemon for more brightness.

Servings and timing

I typically make this recipe for about 4 servings.
Preparation takes around 20 minutes, and cooking time is about 10–15 minutes, making it a relatively quick meal overall.

Variations

I sometimes swap couscous for quinoa or bulgur for a different texture. I also like adding feta cheese or olives to the salad for a more Mediterranean twist. If I want extra flavor on the steak, I occasionally use a spice rub or add a touch of paprika or cumin.

storage/reheating

I store leftover steak and couscous separately in airtight containers in the refrigerator for up to 3 days. When reheating, I gently warm the steak in a pan to avoid overcooking, while I prefer serving the couscous salad cold or at room temperature.

FAQs

Can I cook the steak without a grill?

I often use a cast-iron skillet when I don’t have access to a grill, and it still gives a great sear.

How do I know when the steak is done?

I usually check by touch or use a thermometer; medium-rare is around 57°C.

Can I make the couscous ahead of time?

I like making the couscous salad a few hours in advance since the flavors develop nicely as it sits.

What can I use instead of skirt steak?

I sometimes substitute flank steak or sirloin if skirt steak isn’t available.

Is this dish good for meal prep?

I find it works well for meal prep, especially if I keep the steak and salad stored separately.

Conclusion

I enjoy how this dish brings together bold grilled flavors and fresh, zesty elements in one plate. It’s a balanced meal that feels both comforting and light, and I often come back to it when I want something simple yet impressive.

Grilled Skirt Steak with Lemon Herb Couscous Salad

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A vibrant and balanced dish featuring smoky grilled skirt steak paired with a fresh, zesty lemon herb couscous salad.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Mediterranean
Diet: Halal

Ingredients

500g skirt steak
3 tbsp olive oil
3 cloves garlic, minced
1 tsp lemon zest
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 cup couscous
1 cup chicken or vegetable broth
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped

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Instructions

Season the skirt steak with olive oil, minced garlic, salt, pepper, and lemon zest. Let it marinate for 10–15 minutes.
Bring broth to a boil, stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork and cool slightly.
In a bowl, combine couscous, cucumber, cherry tomatoes, red onion, parsley, and mint.
Drizzle with lemon juice and olive oil, then season with salt and pepper to taste.
Preheat grill to high heat and cook steak for 3–5 minutes per side until desired doneness.
Let steak rest for 5 minutes, then slice thinly against the grain.
Serve steak alongside couscous salad with an extra squeeze of lemon if desired.