This Grilled Skirt Steak with Lemon Herb Couscous Salad is the most delicious summer meal! The steak is marinated in a flavorful lemon-olive oil vinaigrette and grilled until juicy and tender. The couscous salad comes together in just 15 minutes with fresh herbs, cucumber and feta.

How to make the best grilled skirt steak

I was a little afraid of cooking steak for a long time. I didn’t really grow up eating it, and I mean after all, I wrote a vegan cookbook. However, this summer I thought I’d try to perfect my steak-making skills and eventually landed on this delicious lemony grilled skirt steak.

This is a great cut of beef for beginners because it’s on the cheaper side and doesn’t require too much prep. For this recipe, you’ll start by making a simple marinade with fresh lemon juice, olive oil, lots of garlic a touch of honey. Reserve half—this will be the dressing for the couscous salad. Marinate your steaks in the remaining vinaigrette for about 30 minutes at room temperature or up to two hours in the fridge. It’s important to let the meat come to room temperature before grilling to ensure everything cooks evenly.

When it’s time to cook, preheat an outdoor grill to medium-high and cook the steaks for about 3-4 minutes per side. More or less depending on the temperature of the grill and how you like your steaks cooked. If you do not have an outdoor grill, a smoking hot cast iron pan will also work.

Right after the steaks come off the grill, I like to hit them with a squeeze of fresh lemon juice and let them rest for about 10 minutes before serving. You’ll see that the muscle fibers of the meat all run in one direction. You’ll want to use a sharp knife to slice the steaks in the opposite direction or against the grain. Skirt steak can be quite chewy if cut incorrectly so don’t neglect this step!

Lemon Herb Couscous Salad – the details

This light and fresh couscous salad is the perfect accompaniment for grilled skirt. I like to throw it together while the steak marinates and keep it chilled until I’m ready to serve.

Here’s what you’ll need to make this chilled couscous salad:

• Pearl couscous (Israeli couscous): if you cannot find this variety, orzo pasta will also work.
• Cucumber
• Scallions
• Parsley & dill
• Feta (I used non-dairy)
• Lemon olive oil vinaigrette (the reserved steak marinade)

Simply boil a pot of salted water and cook your couscous according to the package. If you’re in a rush, you can rinse the couscous off with cold water and add the other ingredients immediately. But if you have an hour to spare, I recommend tossing the warm couscous with the vinaigrette and letting it chill in the fridge before adding the other ingredients. I’ve found this gives the salad a better flavor and texture.

To serve, plate up the chilled couscous salad, sliced grilled skirt steak and top everything off with another squeeze of lemon juice and a pinch of flaky sea salt. Optional, but so delicious!

It’s pretty hard to beat freshly grilled steak but this recipe actually does make for fantastic leftovers. No need to reheat the steak, just keep everything in an airtight container in the fridge and enjoy chilled the next day!

More summer dinner recipes to try

• Honey Lime Salmon Bowls
• Honey Jalapeño Turkey Burgers
• Creamy Miso Butter Pasta with Sweet Corn
• Farro and Melon Salad with Prosciutto
• Ginger Peach Meatballs with Coconut Rice

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