Ingredients
Scale
- 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)
- 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)
Instructions
- Marinate the Steak: In a bowl, whisk together olive oil, lemon juice, honey, garlic, mustard, oregano, salt, and pepper. Pour half over the skirt steak in a shallow dish and let it marinate for 30 minutes at room temperature or up to 2 hours in the fridge.
- Prepare Couscous Salad: Cook Israeli couscous according to package instructions. Rinse under cold water and toss with remaining marinade, cucumber, scallions, dill, parsley, and feta. Season with salt and pepper before refrigerating.
- Grill the Steak: Preheat grill to medium-high heat (450°-500°F). Grill steak for 3-4 minutes per side until desired doneness (aim for medium-rare). Let rest for 10 minutes before slicing against the grain.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg