Lemon Herb Couscous topped with Grilled Skirt Steak

If you’re craving something fresh, filling, and flame-kissed, this Grilled Skirt Steak over Lemon Herb Couscous with Charred Zucchini is your new go-to. It’s a satisfying warm-weather dish that’s equal parts hearty and vibrant, ideal for backyard dinners or weeknight meals that feel a little extra.

Inspired by Mediterranean flavors and elevated with grilled vegetables, this dish combines juicy, marinated skirt steak with Israeli couscous tossed in fresh herbs, lemon, and a zippy garlic vinaigrette. The charred zucchini slices add smoky depth and balance the brightness of the lemon and herbs.

Whether you're firing up the grill or using a grill pan indoors, this dish delivers serious flavor with minimal fuss.

Why You’ll Love This Recipe:

Marinated grilled skirt steak that’s tender and flavorful

1. Chewy, satisfying Israeli (pearl) couscous

2. Charred zucchini adds smoky richness

3. Lemon-herb vinaigrette ties it all together

4. Perfect as a meal prep bowl, dinner party main, or warm lunch

Final Thoughts:

This Grilled Skirt Steak with Lemon Herb Couscous hits that perfect balance of bold, bright, and satisfying. Whether you’re serving it for a casual dinner or making a platter for guests, it’s the kind of meal that turns simple ingredients into something memorable.

Yield: 4

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Lemon Herb Couscous topped with Grilled Skirt Steak

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

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Ingredients

For the Steak & Marinade

• 1.5 lbs skirt steak
• 3 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 1 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Freshly ground black pepper

For the Couscous Salad:

• 1 ½ cups pearl couscous
• 2 medium zucchini, sliced into thin rounds
• 1 tbsp olive oil
• ½ cup cherry tomatoes, halved
• ¼ cup chopped parsley
• 2 tbsp chopped fresh mint
• 2 tbsp chopped dill (optional)
• Salt & pepper to taste

For the Lemon Vinaigrette

• Juice of 1 lemon (about 3 tbsp)
• Zest of ½ lemon
• 3 tbsp olive oil
• 1 garlic clove, finely grated
• ½ tsp honey or maple syrup
• Salt & pepper to taste

Instructions

Instructions

1. In a bowl or zip-top bag, whisk together olive oil, soy sauce, red wine vinegar, garlic, Dijon mustard, paprika, and pepper.
2. Add the skirt steak, coat well, and marinate for at least 30 minutes or up to 4 hours in the fridge.
3. 2. Make the Lemon-Garlic Vinaigrette
4. Whisk together lemon juice, zest, olive oil, garlic, honey, salt, and pepper. Set aside.
5. 3. Cook the Couscous
6. Bring a pot of salted water to a boil. Add couscous and cook for 8–10 minutes, or until al dente. Drain and rinse with cool water to prevent sticking.
7. 4. Char the Zucchini
8. Heat a grill or grill pan over medium-high. Toss zucchini slices in olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and lightly charred.
9. 5. Grill the Steak
10. Remove steak from marinade and pat dry. Grill over high heat for 3–4 minutes per side for medium-rare, or to your desired doneness.
11. Let rest for 5–10 minutes, then slice against the grain.
12. 6. Assemble the Couscous Salad
13. In a large bowl, toss cooked couscous with zucchini, cherry tomatoes, herbs, and vinaigrette. Taste and adjust seasoning.
14. 7. Plate & Serve
15. Spoon couscous salad onto plates or a serving platter. Top with sliced grilled steak. Garnish with extra herbs and a lemon wedge.

Notes

No grill? Use a cast iron pan or grill pan on the stovetop.

Make it vegetarian: Skip the steak and top with grilled halloumi or chickpeas.

Add crunch: Top with toasted pine nuts or almonds.

Meal prep tip: Store steak and couscous separately and combine just before eating.

Nutrition Facts

Calories

755

Fat

38 g

Sat. Fat

8 g

Carbs

57 g

Fiber

5 g

Net carbs

52 g

Sugar

4 g

Protein

48 g

Sodium

746 mg

Cholesterol

107 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.