🔥 Grilled Skirt Steak with Herb Couscous Salad: Summer on a Plate! 🍋
Hey there, food friends! ready to share a recipe that’ll make your taste buds do a happy dance. Picture this: golden hour sunlight, the sizzle of a grill, and a plate piled high with juicy skirt steak and a confetti-like couscous salad bursting with fresh herbs and tangy feta. This dish isn’t just dinner—it’s a vacation for your mouth. Perfect for lazy Sundays, date nights, or impressing your in-laws (no pressure, promise). Let’s turn up the heat and dive into my go-to summer masterpiece!
Grilled Skirt Steak with Herb Couscous Salad
🌞 The Summer I Fell in Love with Skirt Steak
Rewind to my college days—I was a broke line cook with a tiny balcony grill. One sweltering July night, my roommate dared me to cook steak for 6 friends using only $20. Enter skirt steak: affordable, flavorful, and forgiving. I marinated it in lemon juice swiped from the bar fridge, tossed couscous with whatever veggies were on sale, and BOOM—the legend of “Balcony Steak Night” was born. Ten years later, that ragtag meal evolved into this recipe. Moral of the story? Great food doesn’t need to be fancy—just full of heart (and maybe a little garlic).
🛒 What You’ll Need
- Skirt Steak (1.5 lbs): The rockstar cut! Look for good marbling. Substitute: Flank steak works too—just slice thinner.
- Olive Oil (1/4 cup + 2 tbsp): Our marinade MVP. Chef Tip: Use your good EVOO for the salad, regular for the marinade.
- Lemons (2 total): Brightness central! Roll them before juicing for maximum yield.
- Pearl Couscous (1 cup dry): Those plump little orbs soak up flavors like a sponge. Gluten-free? Swap in quinoa.
- Feta (1/4 cup): Salty, crumbly goodness. Vegan? Try marinated tofu cubes.
👩🍳 Let’s Get Cooking!
- Marinate Like a Pro: Whisk olive oil, lemon juice, garlic, oregano, S&P. Chef Hack: Use a zip-top bag—less cleanup, better coating!
- Grill Master Time: Heat that grill SCORCHING hot (500°F+). Pat steak dry—no steam, just sear! 3-4 mins per side for medium-rare. No grill? A cast-iron skillet works magic.
- Rest is Best: Let steak rest 5 mins under foil. Why? Juices redistribute = tender bites.
- Salad Toss: Combine cooled couscous with veggies, feta, parsley, olive oil, and lemon. Pro Move: Add mint or dill for extra zing!
🍽️ Serving Suggestions: Bring on the Summer Vibes
You’ve nailed the juicy grilled skirt steak. You’ve tossed together the zesty herb-packed couscous salad. Now it’s time to serve it in a way that delivers max flavor and serious summer energy. Whether you’re setting the table for two or laying out a backyard feast, here are a few ways to take this meal from “yum” to “YAAAS.”
🥗 Plated to Impress
For an elegant presentation, slice the steak against the grain and fan the slices along the edge of each plate. Nestle a generous mound of couscous salad beside it, and drizzle any steak juices over the top (never waste that flavor!). Garnish with a few lemon wedges, fresh herb sprigs (think parsley, dill, or mint), and a final crumble of feta or a sprinkle of flaky sea salt. It’s steakhouse vibes, minus the price tag.
🍽️ Family-Style Feast
Hosting friends or feeding a hungry crew? Serve everything family-style. Arrange steak slices on a large wooden cutting board, pile the couscous in a big rustic bowl, and let everyone help themselves. Add some grilled veggies on the side (zucchini, eggplant, or bell peppers), a bowl of tzatziki or hummus, and toasted pita wedges for dipping. This setup screams “laid-back luxe” and keeps things casual but curated.
🥖 Make It a Sandwich (or Wrap!)
Leftovers? No problem. Tuck sliced skirt steak and couscous salad into a toasted baguette, pita pocket, or lavash wrap with a slather of garlic yogurt sauce or harissa mayo. It’s like a Mediterranean steak sandwich that was born to be Instagrammed. Bonus: This makes an amazing portable lunch.
🥂 What to Sip
This dish pairs beautifully with a chilled rosé, citrus-forward white wine (like Sauvignon Blanc), or a light lager. For a booze-free pairing, try sparkling hibiscus tea, mint lemonade, or cucumber-infused water. They refresh the palate and highlight the herbaceous notes in the couscous.
🔄 Flavor Remix: Grilled Skirt Steak & Couscous Salad Variations You’ll Crave
This dish is already a summer showstopper—but part of its charm is how easily it bends to your mood, pantry, or dinner guest preferences. Whether you want to turn up the heat, lean into Mediterranean flair, or go totally plant-based, these creative twists let you make the most of this fresh, flavorful combo again and again.
🌶️ Spicy Chimichurri Twist
Swap the lemon-based marinade for a bold chimichurri: parsley, cilantro, garlic, red wine vinegar, chili flakes, and olive oil. It adds an herbaceous punch and a spicy kick. Add sliced grilled jalapeños or a spoonful of aji amarillo to the couscous salad for South American vibes.
🧀 Mediterranean Mezze-Inspired
Add chopped kalamata olives, roasted red peppers, and a spoonful of tzatziki over the couscous salad. Swap steak for grilled halloumi slices for a vegetarian-friendly twist that still delivers that salty-savory satisfaction.
🌽 Southwest Skirt Steak Bowl
Turn this into a full-on steak bowl by swapping couscous for cooked farro or grilled corn + black bean salad. Add diced avocado, cherry tomatoes, and a lime-cilantro vinaigrette. Bonus move: crumble some cotija cheese and serve with tortilla strips.
🌱 Plant-Based Perfection
Skip the steak and grill thick slices of portobello mushrooms or marinated tofu. Amp up the couscous salad with diced cucumber, edamame, and fresh mint. Drizzle with a tahini-lemon dressing for a creamy, satisfying vegan version.
🧄 Garlic-Lovers’ Dream
Double the garlic in the marinade and finish the steak with a swipe of garlic herb butter just before slicing. For the couscous salad, roast a whole head of garlic and mash a few cloves into the lemon dressing for a mellow, caramelized flavor that levels up everything.
🍊 Citrus Swap
Feeling adventurous? Swap lemon for orange or grapefruit juice in both the marinade and salad. It softens the acidity and gives everything a bright, sunny twist—perfect for brunch or a citrus-forward dinner party.
📝 Chef ’s Two Cents
This recipe’s survived 3 apartments, 2 grills, and one hilarious incident involving a smoke alarm. Over the years, I’ve learned: 1) Don’t skip the resting step (patience, grasshopper), and 2) Couscous salad tastes better the next day—make extra! Bonus tip: Leftover steak makes KILLER tacos.
❓ You Asked, I Answer!
Q: My steak turned out tough. Help!
A: Two culprits: Overcooking or slicing with the grain. Use a meat thermometer (130°F for medium-rare) and cut perpendicular to those muscle fibers!
Q: Can I prep this ahead?
A: Absolutely! Marinate steak overnight and assemble salad 4 hours pre-serving. Keep feta separate until plating.
📊 Nutrition (Per Serving)
Calories: 480 | Protein: 34g | Carbs: 32g | Fat: 24g | Fiber: 3g
PrintGrilled Skirt Steak with Herb Couscous Salad
- Prep Time: 20 mins
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
For the Skirt Steak:
1 ½ lbs skirt steak
1/4 cup olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
Salt & pepper to taste
For the Couscous Salad:
1 cup pearl couscous, cooked and cooled
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
2 tbsp olive oil
Juice of 1/2 lemon
Salt & pepper to taste
Instructions
Marinate the steak: Whisk oil, lemon juice, garlic, oregano, salt, and pepper. Coat steak and marinate 30 minutes to 2 hours.
Grill the steak: Heat grill to high. Grill steak 3–4 minutes per side for medium-rare. Rest before slicing against the grain.
Make the salad: In a bowl, combine couscous, tomatoes, cucumber, onion, feta, parsley, olive oil, and lemon juice. Toss well.
Serve: Plate sliced steak next to a scoop of couscous salad and enjoy warm or chilled.
Nutrition
- Calories: 480 per serving
- Fat: 24g per serving
- Carbohydrates: 32g per serving
- Fiber: 3g per serving
- Protein: 34g per serving
🌞 Final Thoughts: Where Sizzle Meets Sunshine
There’s something magical about a recipe that manages to feel both laid-back and totally impressive. This Grilled Skirt Steak with Herb Couscous Salad checks every box. It’s flavorful, fresh, fast—and just fancy enough to make you feel like the host(ess) with the most(ess), even if you’re serving it in flip-flops with a cold drink in hand.
🔥 Skirt Steak = The Underrated MVP
If you haven’t cooked with skirt steak before, consider this your sign. It’s tender, juicy, packed with flavor, and cooks in minutes. Unlike pricier cuts, it actually wants to be marinated—and then rewards you with deep, beefy flavor and a gorgeous crust when grilled hot and fast. Slice it right (against the grain!) and it practically melts in your mouth.
Pairing it with a bright, herby couscous salad turns this into a full meal that’s both hearty and refreshing. The salad isn’t just a sidekick—it brings balance, brightness, and texture to every bite. Plus, it’s endlessly riffable, which means you’ll never get bored.
🍋 A Dish for Every Season (But Especially Summer)
This recipe was born from a college balcony grill and evolved into a grown-up go-to—and that’s the beauty of it. Whether you’re feeding the fam on a casual Sunday, whipping up a date-night dinner, or prepping ahead for a week of flavorful lunches, it fits any vibe.
It’s also proof that fresh ingredients, a hot grill, and a little bit of citrus can transform even the simplest weeknight into something worth celebrating. And honestly? When food tastes this good, and comes together this easily, why not light a candle and call it a moment?
🧑🍳 Keep the Vibes Going
If you’ve got leftovers (lucky you), the flavor just gets better. Make steak wraps, toss it over greens, or eat it cold straight from the fridge while standing barefoot in the kitchen—no judgment here. The couscous holds beautifully in the fridge, and the steak is just as delicious on day two tucked into a pita or served over rice.
Oh, and that marinade? Bookmark it. Use it on chicken, tofu, portobellos—whatever you’ve got on hand. It’s versatile magic in a bowl.
✨ The Takeaway: Grill, Gather, Repeat
This isn’t just a recipe—it’s an invitation. To gather, to savor, to lean into the slow magic of a well-seasoned meal shared with people you love. Because in the end, that’s what cooking’s all about.
