For the Skirt Steak Marinade:

1/2 cup olive oil

1/4 cup fresh lemon juice, plus more for serving

1 tbsp honey

4 garlic cloves, minced

1 1/2 tsp dijon mustard

1 tsp dried oregano

1 3/4 tsp kosher salt

Freshly ground black pepper

1 1/2 lbs skirt steak

Flaky sea salt (optional)

For the Lemon Herb Couscous Salad:

1 cup dry Israeli couscous

1 mini cucumber, chopped

4 scallions, chopped

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finely chopped

1/4 cup crumbled feta (or non-dairy alternative)

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Whisk together olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt, and black pepper in a bowl.
Place the skirt steak in a shallow dish, pour half of the marinade over it, and coat fully. Cover and marinate at room temperature for 30-45 minutes or up to 2 hours in the fridge. Let steak come to room temperature before grilling.
Cook the couscous according to package instructions. Drain and rinse under cold water to cool. Pat dry with a paper towel.
Toss the cooled couscous with the remaining marinade, cucumber, scallions, dill, parsley, and feta. Season with salt and pepper. Refrigerate until ready to serve.
Preheat grill to medium-high heat (450°-500°F).
Grill the skirt steak for 3-4 minutes per side, or until cooked to your liking. Let it rest for 10 minutes before slicing against the grain.
Sprinkle with flaky sea salt (optional) and serve with fresh lemon juice.

Grilled vegetables like bell peppers or zucchini can be added for a fuller meal.
For a vegan version, replace feta with plant-based cheese or omit it.
Spices like chili flakes or smoked paprika can be added for extra flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.