Grilled Skirt Steak with Lemon Herb Couscous Salad

My strongest culinary conviction — aside from an undying loyalty to browned butter and reserved judgment for people who don’t salt their salads — is that this Grilled Skirt Steak with Lemon Herb Couscous Salad deserves its own standing ovation. Also, it will fix your mood, your dinner guests, and probably your relationship with that sad bottle of olive oil you forgot in the back of the fridge. Wild claim. True.

That time I almost served raw beef for Thanksgiving (true trauma)</rh2]
I once tried to be the hero at Thanksgiving and ended up serving a "medium-raw surprise" that had grandma performing a medical triage with crackers. It was dramatic, red, and very educational. I learned the hard way that skirt steak is glamorous when you treat it right, and unforgiving when you ghost it for an hour while hunting for rosemary (I didn’t find rosemary; I found my neighbor’s cat instead).

There was also the lemon bars disaster of 2019 (we never speak of it), and the time I grilled with an apron that had a suspicious oil stain that looked like a map of Italy. Cooking is chaos. Also affection. Also, I cry when something caramelizes perfectly. Don’t judge me.

Let’s pivot to the delicious, before I spiral into a spice-fueled memoir</rh2]
ANYWAY, before I emotionally relive the entire holiday timeline and accidentally adopt three basil plants — here’s the important part: this recipe is simple, fast, and makes you look like you Know Things about food. Marinate the skirt steak, crank the grill, fluff the couscous, toss the herbs, and boom: dinner. If you want a different kind of slow-simmered grandeur on a sad Tuesday, remember the comfort route of slow-cooked lamb shanks (that link is for people who like dramatic stews and candlelit apologies).

What you need in the kitchen (and my hot takes on shopping)</rh2]

• 1 lb skirt steak
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup couscous
• 1 1/4 cups water
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Mini-rant: don’t buy sad-looking parsley. If Trader Joe’s has bright parsley, grab it — I will fight you for it. Feta? Go for block feta and crumble it yourself; pre-crumbled stuff cries watery tears. Couscous is low-drama and high-reward (Aldi has decent couscous if you’re budgeting like a human with rent). Also, olives are optional but thrilling.

Quick unit help because I over-measure like I’m auditioning for a cooking show</rh2]
If you need metric swaps or to size this for a crowd, here’s a tiny tool to stop me from saying "a splash" for the millionth time.

Technique, where I rant and also give you actual food magic</rh2]
Okay, listen: skirt steak is like a rockstar — short, intense, and completely ruined by overcooking. Marinate it so it remembers it’s loved. Heat the grill like it owes you money. Rest it so the juices stop crying all over your cutting board. Also, always slice against the grain. I learned these by torching a very expensive piece of meat and then sobbing into a skillet once. Never again.

1. In a bowl, mix olive oil, lemon juice, garlic, salt, and pepper. Marinate the skirt steak in the mixture for at least 30 minutes.
2. Heat the grill to medium-high heat and grill the steak for about 5-7 minutes on each side for medium-rare. Let rest before slicing.
3. In a saucepan, bring water to a boil, then add couscous. Cover and remove from heat, allowing it to steam for 5 minutes. Fluff with a fork.
4. In a large bowl, combine couscous, cucumber, feta, parsley, and mint.
5. Slice the grilled steak and serve it alongside the couscous salad.

Sensory notes: the steak should hiss when it hits the grill, develop angry brown edges, and smell like victory. The couscous should be light and lemon-kissed, with cucumber crunch and feta tang playing lead guitar.

Why this dinner makes me weep (in a good way)</rh2]
Cooking here is memory-stitching. My mother teaching me how to fold herbs into warm grains; my neighbor handing over a lemon like it was family heirloom; the way a well-grilled steak turns a chaotic week into a feast. It’s about tradition (small, improvised, stubbornly delicious) and identity — I cook the way I live: messy, loving, and with too much garlic sometimes. If you want dinner that says "I both tried and I’m low-key winging it," this is it.

Also, if you need dessert motivation for the same night (because who doesn’t need sticky peach cobbler), that’s an excellent partner in crime. I pair things like a person who mixes patterns: confidently, and with crumbs.

Micro-anecdote: the cucumber theft of summer ’22</rh2]
Quick story: I once brought a bowl of this couscous to a block party and someone ate half the cucumbers while I was distracted by a toddler doing interpretive dance in a sprinkler. I didn’t even care. They came back for seconds. That is the stamp of approval I live for.

Some chaotic FAQs (because you will ask, and I’ll answer while I roast myself)</rh2]

Okay, I’ll stop talking now. Make this, call someone you love, and remember to rest the steak. You will be vindicated.

Grilled Skirt Steak with Lemon Herb Couscous Salad

A simple and flavorful recipe featuring marinated skirt steak and a refreshing lemon herb couscous salad.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the steak

• 1 lb skirt steak Marinate for at least 30 minutes.
• 1/4 cup olive oil Use high-quality olive oil for the best flavor.
• 2 tablespoons lemon juice Freshly squeezed is best.
• 2 cloves garlic, minced Add for flavor.
• to taste salt and pepper Season according to preference.

For the couscous salad

• 1 cup couscous Any type of couscous works.
• 1 1/4 cups water To cook the couscous.
• 1 medium cucumber, diced Adds crunch.
• 1/2 cup feta cheese, crumbled Use block feta for better texture.
• 1/4 cup fresh parsley, chopped Use fresh parsley for flavor.
• 1/4 cup fresh mint, chopped Enhances the freshness of the dish.

Method

 

Marinate the steak

1. In a bowl, mix olive oil, lemon juice, garlic, salt, and pepper.
2. Marinate the skirt steak in the mixture for at least 30 minutes.

Cook the steak

1. Heat the grill to medium-high heat.
2. Grill the steak for about 5-7 minutes on each side for medium-rare.
3. Let it rest before slicing.

Prepare the couscous

1. In a saucepan, bring water to a boil.
2. Add couscous, cover, and remove from heat, allowing it to steam for 5 minutes.
3. Fluff with a fork.

Combine and serve

1. In a large bowl, combine couscous, cucumber, feta, parsley, and mint.
2. Slice the grilled steak and serve it alongside the couscous salad.

Notes

Use fresh ingredients for better flavor. Store leftover steak sliced in an airtight container for up to 3 days.